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Fiesta Avocado Salad is a fresh and healthy salad recipe with chunks of avocado, black beans, tomato, and corn in an easy citrus olive oil dressing. Perfect side dish for summer cookouts and gatherings. 

For more delicious recipes be sure and also try my avocado dip and this avocado corn tomato salad.  

Close up picture of avocado salad with some inside a wooden spoon.


Avocados are the one food that I could not live without. This fiesta avocado salad is one of my very favorites. Not only is it delicious with the creamy avocado, chunks of tomatoes, and black beans but the homemade citrus olive oil dressing is to die for. 

This avocado salad is also really versatile. Use it as a topping to grilled chicken. Eat it as a light lunch. Serve it with tortilla chips as a chunky dip/salsa. Or serve it as a side dish to any Mexican type dinner or at a gathering. 

I also have some great tips when it comes to avocado so be sure and read below for all my tips.

Salad with avocado, black beans inside a white bowl with a wooden spoon and lime wedge.


Fiesta Avocado Salad is an easy and simple recipe to make right at home! Just a few ingredients, some fresh and some canned, plus some seasonings is all you will need. 

  • Black Beans – Make sure that these are drained and rinsed well. Also, try to drain out the water so the beans are not wet when you add them into the salad. It’s best to use a colander to drain and run cold water over the beans to rinse them. 
  • White Shoepeg Corn – This is canned corn and you will find it by the other canned vegetables and canned corn. It is very specific because it’s the best in this salad. Shoepeg corn is slightly smaller and it’s crisper which Paris well in this avocado salad. 
  • Cherry or Grape Tomatoes – Either one will work in the recipe. Half the tomatoes before adding them into the salad. You can also use the multi-colored cherry tomatoes as well. 
  • Red Onion – Use as much or as little as you like. 
  • Cilantro – Again, the amount can be increased or decreased depending on preference. 
  • Olive Oil – I recommend using extra-virgin light tasting olive oil. This way you avoid that really heavy taste of regular olive oil. 
  • Lemon & Lime Juice – Fresh please! No bottled juice here. The fresh citrus juice is my favorite part of the easy dressing so make sure it’s fresh. 
  • Garlic – You can use chopped garlic from a jar. Garlic paste from the tube. Use fresh garlic that you have minced or pressed. You can even use garlic powder.
  • Salt

How to make avocado with a four picture collage of step by step instructions.


You will need two bowls to make this avocado salad plus a mixing spoon and a whisk. 

Chop Veggies : Finely chop the red onion and cilantro. Half the cherry or grape tomatoes. And chop the avocado.

Drain & Rinse the Canned Items : Using a colander in the sink, drain the corn, and drain & rinse the black beans. Be sure and let the water drain thoroughly before adding them into the salad. You can also take a paper towel and dab the black beans and corn to remove the excess moisture. 

Make the Fiesta Avocado Salad : Add the black beans, corn, tomatoes, avocado, red onion, and cilantro into a mixing bowl or the serving bowl that you will be using. Stir together to combine. 

Make the Dressing : Whisk together the olive oil, fresh citrus juice, garlic, and salt. Pour over the fiesta avocado salad and stir to combine. 

Serving : Cover the salad with Saran Wrap or a lid and let it refrigerate for 1-2 hours so the flavors can develop. The avocados will not brown in this time due to the fresh lemon and lime juice. 

White bowl with salad inside of it.


Here are a few extra tips that will hopefully help you be successful at making this recipe. 

  • Use Fresh Lemon & Lime Juice : This is probably the #1 tip for this avocado salad. Fresh citrus juice will result in a much tastier salad. It will also help prevent the avocado from browning during the refrigeration time. 
  • Plan Ahead : For best taste and results this salad needs at least 1-2 hours in the fridge before serving. If you taste the salt right after making it you might not be impressed. But just wait until after the refrigeration time and the flavors have all had a chance to develop, and it will be so much better!
  • Drain the Canned Items Well : Use a colander to drain the corn and to drain & rinse the black beans. I always take a paper towel and just dab at the corn and black beans to remove any extra moisture from them. 
  • White Shoepeg Corn : This may not seem like a big deal but trust me it is! It’s a smaller corn and it is a crisp corn which pairs really well in this salad. You will find it by the other canned corn in the grocery store. 


I love this recipe because it is so versatile and you can switch things up each time you make it! You can also make it to your liking by adding more seasonings, using different beans, or make it spicy.

  • Use Different Beans : Don’t like black beans? Just substitute with any bean you do like. Pinto beans are a nice addition, white navy beans, or white cannelloni beans are all great choices.
  • Use Tri-Colored Cherry Tomatoes : I love this trick! Not only does it add more color to the dish it also adds more flavor with the different tomatoes. 
  • Make It Spicy! : This is so easy to make spicy. Add some cayenne pepper. Add chili powder. Add some diced jalapeños. Lots of ways to make it spicier if that’s your thing. 
  • Seasonings : Feel free to add more dried seasonings to the dressing. You can add some cumin, chili powder, or additional garlic with garlic powder. 
  • Corn : Use a can of fire-roasted corn or a can of yellow corn. I love the shopper corn in this recipe but other canned corn can be used very easily. 

Avocado salad inside a white serving bowl.


There are so many ways to serve this avocado salad. 

We love it as a side dish to these easy chicken flautas or these cheesy beef and rice enchiladas

You can also use it as a topping for nachos. 

Use it inside burritos. 

Serve over some grilled chicken (this is so good!).

Make taco salads with it. Have a base of shredded lettuce, seasoned taco meat, some Mexican rice, and then top with some avocado salad plus other taco toppings. 


You can tell if an avocado is rip if the skin is a dark color. Almost black looking. 

I always pick out an avocado that has smooth skin on it with no huge dents in the skin. 

If you buy an avocado that has a firm, lighter green color skin then leave it out on your counter at room temperature until the skin darkens. 

Once the skin is almost black, very dark, put that avocado in the fridge and it will stay good for several days! Normally if you don’t eat avocados right away the insides get brown. But stick it in the fridge and it will stay green and ripe on the inside for days. 


Leftovers of this avocado salad will not well in the fridge for long. I highly recommend using it the day you make it. Of course you can still eat leftovers, but the avocado will brown eventually. 

Avocado salad inside a wooden spoon.

Close up picture of avocado salad with some inside a wooden spoon.
Together As Family Logo

Fiesta Avocado Salad

Author Jessica
Course Salad
Cuisine American
Prep Time 20 minutes
Fridge Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 side dish servings
Fiesta Avocado Salad is a fresh and healthy salad recipe with chunks of avocado, black beans, tomato, and corn in an easy citrus olive oil dressing. Perfect side dish for summer cookouts and gatherings. 


  • 1 can (15 oz) black beans drained & rinsed
  • 1 can (11 oz) white shoepeg corn drained
  • 1 cup halved cherry or grape tomatoes
  • 1 avocado chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic
  • ½ teaspoon salt


  • Combine black beans, corn, tomatoes, avocado, red onion, and cilantro in a mixing bowl. Stir together to combine.
  • In separate small bowl, combine olive oil, lime & lemon juice, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined.
  • Let sit in fridge, covered, for 1-2 hours before serving so the flavor can develop. The avocado will not brown during the refrigeration time thanks to the citrus juices.


Corn : I love the shoepeg corn in this recipe but you can just use regular canned corn, fire roasted canned corn, or use fresh corn. 
Tomatoes : Half the tomatoes and then measure out 1 cup. 
Garlic : Use chopped garlic from a jar. Garlic paste from the tube. Use fresh garlic that you mince or press. You can even use garlic powder. 
Spicy? : Feel free to make this as spicy as you want. Add chili powder, cayenne pepper, or some chopped jalapeños. 
Fridge Time : The salad does need to refrigerate for 1-2 hours to develop the flavor. It won't taste as good right after making it. But after it sits in the fridge it is amazing. The avocado will not brown during the 1- 2 hours in the fridge. 
Recipe has been updated and republished with more helpful text and new pictures in June 2021. Recipe is the same. 


Calories: 171kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 150mg | Potassium: 470mg | Fiber: 8g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg

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4.25 from 16 votes (14 ratings without comment)

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  4. Carmen Blake says:

    5 stars
    Yummm!!! Do you know how many calories there are?

    1. Together As Family says:

      I am actually in the process of filling in the nutrition information for each recipe but I have to input it all by hand so it’s taking some time. I will get to this recipe so hopefully soon it will have the information 🙂 So sorry it’s not there to begin with.

  5. 5 stars
    Love Love Love this recipe. I came across it looking for a Cinco de Mayo side dish to take to a party 2 years ago and since then I make it regularly, especially in the summer. We take this dish to the pool, beach, and cookouts. I love how fresh it tastes and how easy it is to make. I usually make enough for the week and change it up, to eat it as a side dish or with tortilla chips. This if definitely a 5 star recipe and very versatile to adjust to your taste buds with either more or less cilantro, garlic, etc.