Mexican Tomato Salad with Black Beans, Corn, and Avocado

Name: Mexican Tomato Salad with Black Beans, Corn, and Avocado
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 1.5 lbs (680 g) ripe tomatoes, cored and cut into 3/4-inch (2 cm) pieces; 1 (15 oz / 425 g) can black beans, drained and rinsed; 1.5 cups (about 225 g) corn kernels, fresh, frozen and thawed, or canned and drained; 1 large avocado (about 200 g flesh), cut into 3/4-inch (2 cm) pieces; 1/2 cup (75 g) diced red onion; 1/2 cup (8 g) chopped cilantro; 1 jalapeño, seeded and finely diced (optional); 3 tbsp (45 ml) fresh lime juice (about 2 limes); 3 tbsp (45 ml) olive oil; 3/4 tsp fine salt, plus more to taste; 1/4 tsp ground cumin; 1/8 tsp black pepper

Instructions

Prep:20min

A cold Mexican-style salad of tomatoes, black beans, corn, and avocado, dressed simply in lime and olive oil and salted ahead so the vegetables season themselves.

Updated at: Sun, 13 Sep 2026 00:11:57 GMT