Corn, Avocado, & Black Bean Summer Salad


  • 1 red onion
  • 1/4 cup fresh cilantro
  • 2 cups corn fresh or frozen
  • 2 cups grape tomatoes halved
  • 1 (15 oz) can black beans drained and rinsed
  • 2 avocados diced


  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. In a small bowl or measuring cup, add all dressing ingredients and whisk to combine. Set aside.
  2. In a food processor add onion and cilantro and pulse until finely chopped, about 30 seconds. (You may also hand chop/finely dice these ingredients)
  3. In large bowl, add corn, avocado, black beans, tomatoes, cilantro, and onion. Toss to combine. Pour dressing over top and toss again to evenly coat.
  4. Serve immediately or store in fridge for 3-4 days.

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