Black Bean, Corn, Avocado, and Tomato Salad

By: Marge Perry & David Bonom

  • Yield:

    9 cups (6-8 Servings)


2 (15-ounce) cans low sodium black beans, rinsed and drained
2 cups fresh corn kernels (3 medium ears)
2 Hass avocados, cut into 1/4-inch dice
1 medium red bell pepper, thinly sliced
1/2 large Vidalia or other sweet onion, thinly sliced
1 pint grape tomatoes, halved
3 tbsp fresh lime juice
3 tbsp chopped fresh cilantro
2 tbsp chopped fresh basil
1 tbsp olive oil
2 tsp grated fresh orange zest
1/2 tsp salt
1/4 tsp black pepper


  1. Combine the beans, corn, avocados, bell pepper, onion, and tomatoes in a large bowl. Combine the lime juice, cilantro, basil, oil, zest, salt, and pepper in a small bowl. Pour over bean mixture and gently toss to combine.