ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black Bean, Corn and Cherry Tomato Salad

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 15 mins
Yield Serves 8


  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 15.5-oz. cans black beans, drained and rinsed
  • 3 cups fresh corn kernels (or frozen, thawed)
  • 12 cherry tomatoes, halved or quartered
  • 1 avocado, peeled, pitted and cut into cubes
  • 2 tablespoons lemon juice
  • Salt and pepper

Nutrition Information

  • calories 197
  • fat 9 g
  • satfat 1 g
  • protein 7 g
  • carbohydrate 29 g
  • fiber 9 g
  • cholesterol 0.0 mg
  • sodium 574 mg

How to Make It

  1. In a large bowl, whisk vinegar with olive oil until blended. Add beans, corn and tomatoes.

  2. Toss avocado cubes with lemon juice in a small bowl to prevent discoloration. Add to bean mixture.

  3. Just before serving, gently stir salad and season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.