The Food Matters Project: corn, avocado, black bean and tomato salad

One of the nicest things about summer is that there is no need to spend hours cooking over a hot stove.  This is a super simple salad that makes a lovely light lunch or a delicious dinner if you pair it with some grilled chicken or salmon.  I grilled the corn but you can skip the cooking altogether and use fresh raw corn in the salad.  Try to find good quality tomatoes for this salad, it makes all the difference.  The basil vinaigrette adds a nice herbal quality that pairs really nicely with the corn and tomatoes.  To see the original recipe and all the other variations be sure to visit The Food Matters Project!

Corn, avocado, black bean and tomato salad with basil viniagrette


  • 2 ears fresh corn, husks and silks removed
  • 2 pints cherry tomatoes halved or quartered
  • 1 avocado, halved, pitted, peeled and diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup fresh basil leaves plus a few sprigs for garnish
  • 1 tablespoon good quality white wine vinegar
  • 2 teaspoons water
  • 1 small garlic clove
  • 1/4 cup olive oil
  • salt and pepper to taste


Prepare the vinaigrette.  Combine the basil, garlic, water and vinegar in a blender, process and slowly add the oil until everything is smooth.

Grill the corn over a medium grill until the corn starts to brown and smells nutty.  Remove kernels from the corn by standing the ears in a large wide bowl and with a sharp knife carefully slice the downward to release the kernels.  Discard the cobs.

Add the tomatoes, avocado, black beans to the corn, drizzle a few tablespoons of the dressing and toss gently to combine.  Season with salt and pepper and garnish with a few torn basil leaves.

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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