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Salads

Mexican Tomato Salad with Black Beans, Corn and Avocado

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A delicious, fresh, and filling Mexican Tomato Salad with Black Beans, Corn, and Avocado that makes for a perfect summer salad or side dish.

Mexican Tomato Salad with Black Beans, Corn and Avocado in bowl with smaller bowl next to it and grey napkin.
A delicious, fresh, and filling Mexican Tomato Salad with Black Beans, Corn, and Avocado in large bowl with grey napkin next to it
A delicious, fresh, and filling Mexican Tomato Salad with Black Beans, Corn, and Avocado in small black bowl with grey napkin

Today is my daughter’s birthday – her second to be exact. My son’s is in 2 days. A mix of crippling fear and excitement tends to pulse through me around birthdays. It’s a celebration but also a reminder of the inevitable impermanence of life. It may be a rather pessimistic way of looking at things but it tends to simultaneously be a reminder of how fleeting life is and how appreciating small things can go a long way.

Yesterday we celebrated. Our children are born only 2 days apart and while still young, we take full advantage of the combined birthday party. We kept it small – family only. Everyone traveled from their respective locations and we congregated on a steamy afternoon for food, chats and a good amount of sweating. 

My mom, who inevitably shows up loaded with food of various kinds, arrived with a pound of mixed baby tomatoes. Their lovely colors made them look a bit like little jewels and on the spot, I decided they had to make their way into the day’s menu. And with just hours left before the party, I had to quickly come up with something everyone would enjoy. It had to be easy to throw together yet filling enough to act as a companion to burgers and pulled pork. 

A quick look in the pantry and I had my recipe. I wanted a tomato salad but with a bit of a twist. A can of black beans, a can of corn along with red onion, a cumin honey-lime vinaigrette, plenty of cilantro, and some creamy avocado would do. 

To my surprise, it was one of those recipes that needed little retesting. Everything just worked and after I decided to make another batch and eat if for every meal today, it was time for it to make its way onto the blog. 

This Mexican Tomato Salad with Black Beans, Corn, and Avocado

  • vegan
  • gluten-free
  • dairy-free
  • nutritious
  • filling
  • delicious and flavorful
  • easy to make
  • the perfect summer side dish or salad

Tips and substitutions 

For the beans

Sometimes I take shortcuts and used canned but it’s not ideal for gut health so if you want to make this salad easier on digestion, soak and cook black beans yourself and use nearly 2 cups to get the equivalent.

For the corn

If you don’t want to used canned corn, feel free to use an ear of corn and just remove the kernels and cook them a bit longer until soft and cooked through.

No matter which way you decide to go, I hope you love this salad as much as I did!

Mexican tomato salad in bowls with cilantro and napkin
Mexican Tomato Salad with Black Beans, Corn, and Avocado in black bowl with tomatoes
Yield: 8

Mexican Tomato Salad with Black Beans, Corn and Avocado

Mexican Tomato Salad with Black Beans, Corn and Avocado

A delicious, fresh, and filling Mexican Tomato Salad with Black Beans, Corn, and Avocado that makes for a perfect summer salad or side dish.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 can organic corn, drained and rinsed
  • 2 can organic black beans, drained and rinsed
  • 1 tbsp finely chopped red onion 
  • 1 lb baby tomatoes, cut in half or quarters
  • 1 avocado, cut into chunks 
  • juice of one lime
  • 1/2 tsp honey
  • 1/2 tsp cumin
  • 1 rounded tbsp chopped cilantro 
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper 

Instructions

    1. Drain and rinse corn and beans, separately.

    2. In a large bowl, add 3 tbsp extra virgin olive oil, honey, lime juice, cumin, salt, and pepper and whisk well. Set aside.

    3. Preheat frying pan on medium and add 1 tbsp extra virgin olive oil. Add corn and cook stirring regularly until all the liquid is drained and the corn starts to get some color – about 10 minutes.

    4. Add finely chopped red onion and cook for 1 minute. Remove corn and onion from pan and add to bowl with dressing.

    5. Add beans, tomatoes, cilantro and combine everything well until the salad is coated with dressing. You can refrigerate until ready to serve.

    6. Lastly, add the avocado and additional cilantro and adjust seasoning.

Notes

You can make this salad in advance but wait to add the avocado until you're ready to serve as it will oxidize.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 183Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 151mgCarbohydrates: 18gFiber: 6gSugar: 3gProtein: 5g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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14 Comments

  • Reply
    Carol Little @ studiobotanica
    June 5, 2018 at 3:05 pm

    It does scream "SUMMER"
    Don’t you just love it when this happens? An ingredient shows up and suddenly there’s a new possible family favourite on the table! Yes to ‘going with all things BBQ’ Will pin and make this asap!!

    • Reply
      Daniela Modesto
      June 5, 2018 at 3:07 pm

      Good stuff, Carol!! I’m so happy to hear this 🙂

  • Reply
    Shelby
    June 5, 2018 at 3:41 pm

    Tomato salad is such a perfect summer night meal when you’re lazy!

    • Reply
      Daniela Modesto
      May 5, 2020 at 1:37 pm

      Absolutely! Which I often am LOL

  • Reply
    Rachel M
    June 5, 2018 at 3:49 pm

    I’m trying to get to be more plant-based and this looks perfect for that! Thanks!! I’m excited to try it =)

    • Reply
      Daniela Modesto
      May 5, 2020 at 1:34 pm

      I’m so happy to hear this Rachel! That’s wonderful!

  • Reply
    Raia
    June 5, 2018 at 6:30 pm

    Aw, happy birthday to your kiddos! I’m sure this salad would be hit over here, too!

    • Reply
      Daniela Modesto
      May 5, 2020 at 1:35 pm

      It’s such a hit for sure!

  • Reply
    Lindsey Dietz
    June 5, 2018 at 7:34 pm

    This is the PERFECT summer salad! Especially for me because I LOVE black beans and corn with alllllll Mexican things!

    • Reply
      Daniela Modesto
      May 5, 2020 at 1:36 pm

      I’m all about it too!!!

  • Reply
    linda spiker
    June 5, 2018 at 10:32 pm

    Yes all things Mexican for me too! Yum!

    • Reply
      Daniela Modesto
      May 5, 2020 at 1:34 pm

      Yesss! I love them!

  • Reply
    theresa
    June 5, 2018 at 10:34 pm

    what a wonderful recipe

    • Reply
      Daniela Modesto
      May 5, 2020 at 1:34 pm

      Thank you Theresa!

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