Go Back
–+ servings
bowl of fiesta corn and avocado salad with tortilla chips and lime to the side

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!
4.55 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Main Course, Salad, Snack
Cuisine American, Mexican
Servings 16
Calories 114 kcal

Ingredients
  

  • 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