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