How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Black Bean And Corn Salad With Avocado And Tomato?

You need 11 ingredients. The key ingredients include: 1 (14 1/2 ounce) can black beans, drained, 1 (14 1/2 ounce) can white beans, such as navy beans, drained (I didn't have any, so I used black eyed peas), 1 (10 ounce) can corn, drained (or similar amount cooked frozen corn), 3/4 cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper), and more.

Is Black Bean And Corn Salad With Avocado And Tomato suitable as salads?

Yes, Black Bean And Corn Salad With Avocado And Tomato falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Black Bean And Corn Salad With Avocado And Tomato?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean And Corn Salad With Avocado And Tomato

Name: Black Bean And Corn Salad With Avocado And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can black beans, drained; 1 (14 1/2 ounce) can white beans, such as navy beans, drained (I didn't have any, so I used black eyed peas); 1 (10 ounce) can corn, drained (or similar amount cooked frozen corn); 3/4 cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper); 4 -5 tablespoons cilantro, chopped, plus additional for garnish; 1/2 cup red onion, chopped; 4 tablespoons lime juice, plus one additional lime cut into 6-8 wedges for serving; 5 tablespoons olive oil (I used much less); salt & freshly ground black pepper, to taste; 2 avocados, cut into 12 thin wedges; 2 -3 tomatoes, cut into slices

Fresh, crisp and full of flavor — this Black Bean And Corn Salad With Avocado And Tomato is a must-try. Made with black beans, white beans, corn and red…

This Black Bean And Corn Salad With Avocado And Tomato relies on simple, everyday ingredients such as red onion, chopped, olive oil (i used much less) and tomatoes, cut into slices. It comes together quickly and makes 4 servings, at about 317 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Black Bean And Corn Salad With Avocado And Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

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