Go Back
+ servings
Overhead view of cowboy caviar dip with beans, avocado and more in bowl.
Print Recipe
5 from 2 votes

3 Bean Avocado Corn Salad

This simple 3 Bean Avocado Corn Salad is a dip or a salad that is certainly a way to eat the rainbow. Packed with flavor and veggies, along with three beans and avocado, this can be a perfect addition to any spread. Serve with chips or on top of tacos, fajitas and more!
Prep Time25 mins
Total Time25 mins
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 12
Calories: 258kcal
Author: Lorie Yarro

Ingredients

  • 1 can kidney beans, rinsed and drained 15 oz.
  • 1 can black beans, rinsed and drained 15oz.
  • 1 can pinto beans, rinsed and draines 15 oz.
  • 5 Roma tomatoes diced
  • 1 green bell pepper seeds removed, diced
  • 1 red bell pepper, diced seeds removed, diced
  • 1 yellow bell pepper seeds removed, diced
  • ½ red onion, small diced
  • 1-2 jalapeño peppers diced (seeds removed for less spice)
  • cup corn
  • 2-3 garlic cloves minced
  • ½ c olive oil
  • Juice of 1 lime
  • ¼ cup red wine vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 2-3 ripe avocado cubed
  • cup chopped cilantro

Instructions

  • Combine all of the ingredients except for the avocado and stir well to combine.
  • Gently stir in the cubed avocado unless you aren't serving it until the following day, then wait until about 30 minutes before serving.
  • Chill for about 30 minutes before serving. Store in an air tight container in refrigerator for up to 5 days, tossing well before eating.

Notes

  • Wait to add the avocado until serving. To keep the avocado from browning too much before serving, add it into the avocado corn salad just a few minutes before serving. I sometimes will add it about 30 minutes ahead of serving so it can soak up some of the flavors.
  • You can adjust the bean options to your liking. If there is a certain bean you don't like in the mix, swap out one of there others or add in some garbanzo beans in the omitted bean's place.
  • You can serve this salad/dip in so many more ways than with chips. Add it on top of tacos, over grilled chicken or fish, mix it in with a salad--lots of different options. Don't get me wrong, dipping is great and I encourage you to do so with at least a few chips. But this also makes a lot of dip and you may have options.

Nutrition

Calories: 258kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 425mg | Potassium: 643mg | Fiber: 10g | Sugar: 4g | Vitamin A: 756IU | Vitamin C: 50mg | Calcium: 53mg | Iron: 2mg