Black Bean, Corn & Tortilla Salad

Fresh and simple to make this is a perfect salad for summer evenings when you need dinner-NOW! Photo by Elle

Fresh and simple to make this is a perfect salad for summer evenings when you need dinner-NOW!
Photo by Elle


It was a ‘happy accident’ that I chose to make this particular salad tonight. You see, just like you, my days aren’t always perfect, and today, when I got home things weren’t going according to plan. The washer wasn’t filling up with water, making it difficult to get the clothes clean and the bathroom sink was only providing a slow drip with the faucet wide open….hard water isn’t easy on a household.

An internet search and we were able to find an easy, and cheap, fix for the washer–clean the screens on the inlet hose.  The sink, no such luck. It needed the same repair but was so caked with hard water deposits that it broke when Dillon tired to get to the screens. Home Depot here I come.  Dillon can be quite handy, and, in about 40 minutes, had the new sink installed, giving me time to make dinner.

This is a light, filling salad. Black beans contain a substantial amount of fiber, leaving you feeling full. The corn adds a bit of sweetness and the avocado provides some natural fats that lend creaminess. The original recipe, which I altered significantly, mixed everything together. The salad will taste fresher, if you have any leftovers, by following the method below. I hope you enjoy the ElleVeg makeover of this salad as much as I did.


  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1/2 cup of cherry tomatoes, halved
  • 2 ripe avocados
  • Wholly Salsa, original
  • 3/4 cup of shredded pepper jack cheese
  • Misson tortilla strips
  • 1 head of green leaf lettuce, washed and torn into bite size pieces
  • 3 tablespoons of lime juice
  • 1 teaspoon of minced garlic
  • 1 tablespoon of olive oil
  • salt and pepper
  • 2 teaspoons of cilantro


Combine the corn, black beans, and cherry tomatoes in a mixing bowl. Add lime juice, garlic, cilantro and olive oil. Salt and pepper to taste.

In individual serving bowls make a bed of lettuce, top with the black bean and corn mixture, spoon on about 2 tablespoons of salsa, garnish with 1/3 of a chopped avocado, pepper jack cheese, and tortilla strips.

If you’re only making one or two servings, use just enough lettuce for those servings.

Serves: 6,  Less than $2 per serving

Bon Appétit,






Copyright ElleVeg 2014