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Avocado, Sweetcorn & Black Bean Summer Salad

Avocado, Sweetcorn & Black Bean Summer Salad

Prep – 20 mins

Serves – 8


Delicious summer salad made with corn, black beans, tomatoes and avocado that is perfect as an appetizer or snack at your next gathering.



  • 1 red onion
  • 1/4 cup fresh cilantro
  • 2 cups corn fresh or frozen
  • 2 cups grape tomatoes halved
  • 1 (15 oz) can black beans drained and rinsed
  • 2 ripe avocados diced
  • Finish with Lemon or Lime, freshly squeezed on top doubling up as a nice garnish whilst adding a summer citrus zing to the dish. 
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp of Rock salt or Pink Himalayan salt.
  • 1 tsp ground black pepper


  1. In a small bowl, add all dressing ingredients and whisk to combine. Set aside.
  2. In a food processor add onion and cilantro and pulse until finely chopped, about 30 seconds. (You may also hand chop/finely dice these ingredients)
  3. In large bowl, add corn, avocado, black beans, tomatoes, cilantro, and onion. Toss to combine. Pour dressing over top and toss again to evenly coat.
  4. Serve immediately or store in fridge for 3-4 days.

This delicious recipe has been reviewed and approved by Consultant Nutritionist and Detox expert Dr. Vidhi Patel from Minerva Health & Lifestyle Clinic, R & D Consultant at Gold Collagen.


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  • Post author
    Georgia Patterson