This simple 3 Bean Avocado Corn Salad is a colorful, flavorful dish that works as a dip or a salad. Filled with three types of beans, fresh vegetables and creamy avocado, it’s an excellent addition to any spread. Serve with tortilla chips, spoon over tacos or fajitas, or use as a topping for bowls and quesadillas.
This recipe was originally published May 2015 and updated July 2021.
Known by many names—Cowboy Caviar, Texas Caviar, or Cowboy Salad—this chunky, dippable salad is straightforward and satisfying. Calling it 3 Bean Avocado Corn Salad makes clear what to expect: beans, corn and avocado in a bright, herby dressing.
This salad is extremely versatile. Use it as a dip, spoon it over Instant Pot shredded chicken tacos, add it to burrito bowls, stuff it into quesadillas or enjoy it alongside grilled proteins. It’s a quick way to add color, fiber and flavor to many meals.
If you like simple salads, try other favorites such as Broccoli Cauliflower Salad, Sun-Dried Tomato Pasta Salad, Black Bean and Cauliflower Rice Salad, Shrimp Taco Salad with Creamy Cilantro Lime Dressing or Grilled Corn Chopped Salad.
Why you will love this 3 Bean Corn and Avocado Salad:
- Feeds a crowd. This salsa-style salad yields a large batch, perfect for parties and potlucks. When serving as a dip, plan for plenty of chips.
- Extremely versatile. Use it as a dip, a topping for tacos or fajitas, on nachos, mixed into omelets or served over grilled fish or chicken.
- Packed with nutrients. The combination of beans, vegetables and avocado provides protein, fiber and a range of vitamins and minerals—all in a bright, fresh dish.
- Easy to prep ahead. Chop the vegetables in advance or make the salad a few hours ahead (add avocado just before serving). It keeps in the fridge for about 4–5 days.
Ingredients and substitutions
The recipe uses a variety of ingredients, but most are easy to find. A few substitution ideas and tips:
- Beans: A mix of kidney, black and pinto beans works well. Swap any of them for another favorite, such as chickpeas, if preferred.
- Bell peppers: Use red, yellow and green for color and balance. Pre-chopped peppers from the store save time.
- Corn: Thawed frozen corn is convenient. Grilled or roasted corn adds a smoky sweetness, and canned (drained) or cooked fresh corn also work.
- Tomatoes: Roma tomatoes are recommended for texture and flavor. If you prefer, use other firm varieties.
- Avocado: Use 2–3 ripe but slightly firm avocados so they hold their shape. Add them shortly before serving to minimize browning.
- Jalapeño: Finely diced jalapeño adds mild heat. Remove seeds for less spice or add another pepper for more kick.
- Onion: Red onion adds color and sharpness; white or sweet onion can be substituted.
- Cilantro: Fresh chopped cilantro brightens the salad—use as much as you like.
- Garlic: Fresh minced garlic is ideal. If unavailable, 1/2–1 teaspoon garlic powder can be used.
- Lime juice, olive oil, red wine vinegar: Fresh lime juice is best; a good olive oil and red wine vinegar bring balance. Apple cider or white vinegar are acceptable alternatives.
- Salt and pepper: Season to taste.
Step-by-step instructions
- In a large bowl, combine the rinsed, drained beans with diced peppers, Roma tomatoes, red onion, finely diced jalapeño, minced garlic, sea salt and black pepper. Toss to mix.
- Add fresh lime juice, olive oil, red wine vinegar and chopped cilantro. Toss again to evenly coat the ingredients.
- Gently fold in cubed avocado just before serving to avoid excessive browning. If you add avocado earlier, expect slight browning over time.
- Chill the salad for 30 minutes to an hour to allow flavors to meld. Serve with tortilla chips, over tacos or alongside grilled chicken.
Recipe tips
- Hold the avocado until serving. Adding avocado right before serving keeps it vibrant. If you add it 30 minutes ahead, it will absorb flavors but may cloud slightly.
- Swap beans freely. If you don’t like a particular bean, replace it with another, such as chickpeas or navy beans.
- Many serving options. Beyond chips, spoon this salad onto tacos, grilled fish or chicken, or mix it into leafy greens for a hearty bowl.
- Flavor variations. For a smoky or spiced note, add 1/2–1 teaspoon cumin or chili powder, or a pinch of cayenne for heat.
Storage
Store the salad in an airtight container in the refrigerator for up to five days. Lime juice helps slow avocado browning; for the freshest appearance, add avocado as you serve portions throughout the week. Do not freeze—freezing and thawing will change the texture and flavor.
FAQs
Yes. This salad is naturally vegan with no animal products required.
Yes. The salad benefits from sitting for at least an hour to allow flavors to meld. Add avocado shortly before serving to prevent browning.
Yes. If using dried beans, soak and cook them ahead of time, then cool before combining. About 2 cups cooked beans per variety is a good guideline.
Other salad and salsa recipes to try
- Tortellini Caprese Salad
- Watermelon Avocado Salad
- Mango Avocado Salad
- Roasted Tomato Salsa
- Simple Pasta Salad with Grilled Lemon Garlic Zucchini
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3 Bean Avocado Corn Salad
Ingredients
- 1 can kidney beans, rinsed and drained (15 oz.)
- 1 can black beans, rinsed and drained (15 oz.)
- 1 can pinto beans, rinsed and drained (15 oz.)
- 5 Roma tomatoes, diced
- 1 green bell pepper, seeds removed, diced
- 1 red bell pepper, seeds removed, diced
- 1 yellow bell pepper, seeds removed, diced
- 1/2 red onion, small diced
- 1–2 jalapeño peppers, finely diced (seeds removed for less spice)
- 1 1/2 cups corn
- 2–3 garlic cloves, minced
- 1/3 cup olive oil
- 2–3 tbsp lime juice
- 1/4 cup red wine vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2–3 ripe avocados, cubed
- 2/3 cup chopped cilantro
Instructions
-
Combine the beans, chopped peppers, tomatoes, onion, jalapeño, garlic, salt and pepper in a large bowl and toss to combine. Add lime juice, olive oil, red wine vinegar and cilantro and toss to coat.
-
Gently fold in the cubed avocado just before serving, or add it about 30 minutes before serving if desired.
-
Chill about 30 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days, stirring before serving.
Notes
- Wait to add avocado until serving. This keeps the avocado fresher looking; adding it 30 minutes before serving is an option.
- Adjust bean choices freely. Swap in other beans you prefer.
- Try different serving methods. Use the salad as a dip or as a topping for tacos, grilled proteins or salads.
Nutrition
Carbohydrates: 27 g
Protein: 8 g
Fat: 15 g
Nutrition information is an approximation.
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