Fiesta Corn and Avocado Salad

This Fiesta Corn and Avocado Salad is a vibrantly colored, healthy summer recipe that is perfect for picnics, potlucks, and parties! It is so easy to make and is a great way to use up any leftover corn on the cob.

This very well be one of my favorite salads! Serve it alongside a burger along with some Grilled Sweet Potatoes and Chickpea Salad, or as a dip with some tortilla chips.

Ingredients you will need to make this recipe

Corn - For this recipe I used 3 small ears of corn, which ended up being 2 cups. If fresh corn is not in season, I recommend substituting shoepeg corn (frozen and thawed). Frozen shoepeg kernels are small, sweet and perfect for this recipe.

Avocado - Two or three ripe (but not too ripe) avocados are needed for this recipe. Place them in the refrigerator for 15 minutes prior to cutting them up for easier handling.

Black Beans - one 15 ounce can, drained and rinsed

Tomato - one large tomato, diced

Red Onion - ¼ cup finely diced (may substitute scallions if you prefer a more mild onion)

Jalapeno Pepper - one finely diced (optional); include the seeds if you want to spice things up!

Lime - one juiced

Olive Oil - 2 Tablespoons

Cilanto - 2 Tablespoons (if you are not a fan of cilantro, garnish with some parsley)

Salt & Pepper - ¼ teaspoon of each

Cayenne Pepper - just a pinch, or more if you're daring! 😀

How to make this salad

To make this salad you will first need to cook the corn. For instructions on different methods to cook corn click here. Then you will remove the corn from the cob, dice the avocados, tomatoes, onion, and jalapeno. Add all of the ingredients to a bowl and mix. It's that simple!

Helpful Hints

For best results, cover and chill the salad for a ½ hour prior to serving to let the flavors infuse. Stir just prior to serving.

This avocado salad should be consumed within 8 hours or else the avocados will begin to brown. Don't worry though, this recipe is so delicious that it is not going to last!

Ways to eat this avocado & corn salad

• on it's own as a side dish
• as a dip with tortilla chips
• rolled up in a wrap
• served alongside eggs for breakfast

If you enjoyed this recipe and like to try foods with a little Mexican flair, then be sure to also check out my Easy Chicken Flautas!

Fiesta Corn and Avocado Salad

Author: Hoorah to Health

This Fiesta Corn and Avocado Salad is a vibrantly colored, healthy summer recipe that is perfect for picnics, potlucks, and parties!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Breakfast, Main Course, Salad, Snack

Cuisine American, Mexican

Servings 16

Calories 114 kcal

Ingredients

  

1x2x3x

• 2 cups Corn 2-3 ears cooked and removed from the cob
• 2-3 Avocados diced
• 15 ounce can Black Beans drained and rinsed
• 1 large Tomato diced
• ¼ cup Red Onion finely diced
• 1 Jalapeno Pepper seeded and finely diced
• 1 Lime juiced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Cilantro fresh
• ¼ teaspoon Salt
• ¼ teaspoon Black Pepper
• pinch Cayenne Pepper

Instructions

 

• Add all of the ingredients to a bowl and combine.
• Cover and chill for 30 minutes.
• Stir prior to serving.

Notes

• If fresh corn is not in season, I recommend substituting shoepeg corn (frozen and thawed)).
• Make sure your avocados are not too ripe!
• Place the avocados in the refrigerator for 15 minutes prior to cutting for easier handling.
• If you do not want your salad to be spicy, you may omit the jalapeno and cayenne pepper and substitute scallions for the red onion.
• If you want to spice things up, you may add the jalapeno seeds to the salad and increase the cayenne pepper to ¼ teaspoon.
• This salad should be consumed within 8 hours of making, as the avocados will brown.
• Serve this recipe as a side dish, as a dip with tortilla chips, rolled up in a wrap, or alongside eggs for breakfast.

Enjoy!

Nutrition

Serving: 16.Calories: 114kcalCarbohydrates: 14gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 39mgPotassium: 293mgFiber: 5gSugar: 2gVitamin A: 195IUVitamin C: 8mgCalcium: 13mgIron: 1mg