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bowl of fiesta corn and avocado salad with tortilla chips and lime to the side

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!
5 from 4 votes
Prep Time 15 mins
Chill Time 30 mins
Total Time 45 mins
Course Appetizer, Breakfast, Main Course, Salad, Snack
Cuisine American, Mexican
Servings 16
Calories 114 kcal


  • 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.


Serving: 16.Sodium: 39mgCalcium: 13mgVitamin C: 8mgVitamin A: 195IUSugar: 2gFiber: 5gPotassium: 293mgCalories: 114kcalSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 14gIron: 1mg