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Black Bean and Corn Salad With Avocado and Tomato

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“Cool, colorful, tasty, and what's more--EASY!”
6-8 bowls

Ingredients Nutrition

  • 1 (14 1/2 ounce) can black beans, drained
  • 1 (14 1/2 ounce) can white beans, such as navy beans, drained (I didn't have any, so I used black eyed peas)
  • 1 (10 ounce) can corn, drained (or similar amount cooked frozen corn)
  • 34 cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper)
  • 4 -5 tablespoons cilantro, chopped, plus additional for garnish
  • 12 cup red onion, chopped
  • 4 tablespoons lime juice, plus one additional lime cut into 6-8 wedges for serving
  • 5 tablespoons olive oil (I used much less)
  • salt & freshly ground black pepper, to taste
  • 2 avocados, cut into 12 thin wedges
  • 2 -3 tomatoes, cut into slices


  1. Mix all, through salt and pepper.
  2. Divide salad in serving bowls, mounding it in the middle.
  3. Fan avocado slices along one side of bowl.
  4. Fan tomato slices along other side of bowl.
  5. Add a wedge of lime on each bowl or plate.
  6. If desired, garnish with cilantro.
  7. Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.

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