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Southwestern Summer Salad

With veggies including avocado, black beans, corn, and tomato we knew we were in for a treat! This refreshing salad is especially enjoyed in summer months when the temperatures are off the charts. But don't let the word "summer" fool you - this salad is good all year 'round! Our friend Tracy gifted us this recipe noting it was really good. We found this salad off the charts delicious! Not only is this salad remarkably easy to make but it will leave a mouthwatering and memorable impression on your tastebuds that will likely have you craving another bowl.

Time To Prepare:

About 30 minutes including 10 minutes for things to chill in the fridge.

Foodie Tips:

  • This vegan dish is extremely flexible and you can enjoy it served from a spoon (literally) or with a variety of sidekicks - idea starters are below!

  • If you're not a fan of a bit of heat you can omit the jalapeño. But I think jalapeño pairs nicely with the sweet corn, deepens the flavor a bit, and gifts you a bit of a kick to boot! You can dice the whole shebang - seeds and all - or remove the seeds to dial down the heat.

  • This salad will likely be devoured in mere minutes. But in the event you have leftovers you can help keep the avocado from browning by placing some cling wrap on top of the salad. Gently press things flat to remove any air. This is also a useful tip I use when making guacamole and I've been able to keep guac as green as day one for several days thereafter.


veggies for the salad 10 Ounces (about 40) Cherry Tomatoes, Halved (we used NatureSweet Cherubs) 15 Ounce Can | Black Beans, Rinsed and Drained

2 Cups  Sweet Corn, Rinsed and Drained ½ - 1 Red Onion, Diced

1 Jalapeño, Diced (optional)

¼ Cup Cilantro, Chopped

2 Avocados, Bite-Size Chunks

for the dressing 2 Tablespoons  Olive Oil 2 Limes, Juiced

½ Teaspoon Garlic Powder 1 ½ Teaspoon Cumin 2 Teaspoons (or to taste) Kosher Salt 2 Teaspoons (or to taste) Fresh Cracked Black Pepper

To Serve Tortilla Scoops, Fritos Scoops, Tortilla Chips, Lettuce Cups, Tortillas, Puffy Tacos, Pita Pockets, A Spoon (A Spoon = Yes, That Good)

What To Do:

1. Veggie Salad: Prep all the veggies and place them in a serving bowl. Gently toss them together until well-combined. 2. Let's make dressing: Whisk the six ingredients in a measuring cup. Pour the dressing over the veggies and gently stir (try not to mash the avocado). 3. Chill the salad in the fridge for 10-15 minutes and serve (serving ideas above). This is best enjoyed fresh! Yield: Enough to satisfy 4-6 hungry Texans (as an appetizer or side dish) or 2-3 servings (in a lettuce cup as a main meal) Enjoy!

Joe Paul Reider

Joe Paul Reider

Home Style Austin Founder Austin Realtor® Keller Williams Realty

Email: Mobile: 512-222-3302 Web:

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1 Comment

This dish is so great!!! Thank you so much for posting it.

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