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Tomato, Avocado, Corn & Black Bean Salad

Scott Phillips

Servings: four to six.



  • 2 ears fresh corn, unhusked
  • 1 small red onion
  • 5 Tbs. extra-virgin olive oil; more for brushing 
  • Kosher salt
  • 1 tsp. cumin seeds
  • 1/4 cup fresh lime juice
  • 1 tsp. minced fresh jalapeño
  • 4 medium-large ripe tomatoes, cored, seeded, and cut into 1-inch chunks
  • 1/2 cup drained canned black beans, rinsed
  • 1/2 cup loosely packed cilantro leaves, chopped 
  • 1 medium avocado, halved, pitted, peeled, and cut into medium dice
  • Freshly ground black pepper
  • 1 scallion (white and green parts), thinly sliced at a sharp diagonal

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 170
  • Fat (g): 18
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 280
  • Carbohydrates (g): 19
  • Fiber (g): 5
  • Protein (g): 4


  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Remove the thick, outer leaves of the corn husk. Peel back the inner leaves, being careful to leave them attached to the cob. Remove as much of the corn silk as pos­sible and fold the inner leaves back over the corn. It’s fine if some of the kernels show through the gaps inthe leaves. 
  • Trim the ends of the onion, peel it, and cut it into 1/2-inch slices. Thread the slices on skewers, brush liberally with olive oil, and season with salt.
  • Once the fire is hot, put the corn and skewered onion slices on the grate and cover the grill. Grill the onion slices, flipping once so that they brown on both sides, for 8 to 10 min. total. Wrap the slices in foil and set aside; they’ll continue to cook and soften a bit before they cool. Grill the corn for 10 to 15 min., flipping often until the husk is very charred and the kernels feel cooked when pressed with a fingernail; some of the kernels will be browned. Set aside to cool slightly before cutting the kernels off the cobs. Coarsely chop the cooled onion slices into 1/2-inch dice.
  • Heat a small skillet over medium heat. Toast the cumin seeds in the hot, dry pan, shaking frequently, until fragrant, about 20 seconds. Seal the seeds in a plastic bag and coarsely crush them with a rolling pin or heavy pan (or use a coffee or spice grinder or mortar and pestle).
  • Combine the cumin seeds, lime juice, jalapeño, and 1 tsp. salt in a small bowl. ­Gradually whisk in the 5 Tbs. of oil to blend. 
  • Lightly season the tomato chunks with salt. Transfer to a medium bowl and add the corn, onion, black beans, and cilantro. Drizzle the vinaigrette over the salad and toss gently. Fold in the avocado. Season to taste with salt and pepper. Garnish with the scallion and serve immediately.


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Reviews (6 reviews)

  • jennifay | 07/29/2014

    delicious. fabulous flavors and textures. served it with grilled chicken but would go with pretty much anything.

  • User avater
    MoonValleyCrab | 06/28/2011

    We had a "Quesadillas Bar" and I thought this would be a great addition to our options. Total hit! Everyone loved it, I enjoyed the cumin and the lime. I substituted grilled red bell peppers in replacement of tomato. Great recipe, SUPER easy and I plan on making this again!

  • janann1999 | 05/22/2011

    This dish is amazing!! Don't miss out, the flavor of the grilled corn and onions, jalapenos, avacado, black beans, cumin and fresh lime juice marry together so well. My family loved it and it was even better the next day. The dish is a bit of an effort but worth every minute spent to make it. I doubled the recipe and it made what I would say is a regular salad bowl amount. I subsituted dry cumin and I used 1-2 tsp for a double recipe. I also left out the tomatoes and we liked it, there is already a lot of acidity to this dish. I'll make this again and again!!

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