July 18, 2014

Corn & Avocado, the Perfect Summer Salad. ~ Brenna Fischer {Vegan Recipe}

Corn and Avocado Salad

I find myself staring into the refrigerator, starving, but I do not want to cook.

Just the thought of turning on the oven in this heat makes me want to give up and crawl into the freezer.

Instead, on this particular occasion, a half-used jar of salsa catches my eye. My mind started to spin and scheme, finally landing somewhere in the Southwest. I think refreshing and cool. The kind of Southwestern food that marinates in the crisp, fresh flavors of cold limes, cilantro and sea salt.

I’m thinking black beans, avocados, sweet corn and tangy onions. I’m thinking about the classic Corn and Avocado Salad. It’s so fast and easy (kind of like my old college roommate).


Plus, this “salad” is really filling. The black beans provide a great source of lean protein and all those deliciously-lean veggies help to keep my energy up in this heat.

(Adapted from Luci’s Morsel’s)


1 small onion, chopped
1 1/2 bell peppers, chopped
2 ears roasted corn (slice kernels off cob) or 1 can of corn
1 can black beans, drained and rinsed
3/4 cup chopped cilantro
3 tablespoons lime juice
1 1/2 teaspoons salt
1/2 teaspoon fresh cracked pepper
1 avocado, cubed


Dump everything into a bowl, mix and serve! Feel free to let it chill in the fridge for an hour or so for added relief from the heat! (See, I told you it was fast and easy!)

This salad is totally versatile too! It can be eaten on it’s own, like a dip/salsa with chips, rolled up into a tortilla or any other way you feel like shoveling it in!

Happy eating and stay cool.


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       Editor: Travis May

       Photo Credit: Author’s Own


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Brenna Fischer