Simple 3 Bean Avocado Corn Salad

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This post may contain affiliate links.

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!

Overhead view of white bowl with 3 bean avocado corn salad and striped napkin.

Why you will love this 3 Bean Avocado Corn Salad:
Ingredients and Substitutions:
How to make this:
Tips and Recipe Notes:
FAQs
3 Bean Avocado Corn Salad Recipe
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This recipe was originally published May 2015 and updated July 2021.

Some call it Cowboy Caviar, some call it Texas Caviar, I have even heard Cowboy Salad–I am just gonna call this chunky, dippable goodness 3 Bean Avocado Corn Salad to help everyone understand what it is right off the bat!

You can eat it as a dip, as a salad, over top of tacos, on burrito bowls, in quesadillas, you name it. This salad is so versatile and full of flavor and all the delicious veggies and beans!

Why you will love this 3 Bean Avocado Corn Salad:

It easily feeds a crowd. This salsa like salad is HUGE. It will make enough for the party and then some. If you are using it to dip, grab plenty of chips!
Super versatile. While I love this 3 bean avocado corn salad as a dip, there are so many things you can use it for. Taco or fajita toppings, quesadillas, omelets, nachos and so much more are perfect!
Packed with LOTS of goodness. A little protein and fiber, lots of colors and nutrients in this delicious avocado corn salad. You won’t mind eating the rainbow when it comes to this recipe!
Easy to prep in advance. I love meal prepping with this or even just getting all the veggies chopped ahead of time when preparing this recipe. You can eat off this salad for about 4-5 days so getting the work done of chopping everything in one day will benefit you throughout the week.
A fun way to get the kids in the kitchen. So maybe you skip some of the jalapeño if the kids are planning on helping out, but my 3 and a half year old helped rinse beans, chop veggies (we have special kid friendly knives) and stir it all up. That helps use up some time and gets them exploring veggies and beans where they may not usually do so at meal time.

Ingredients and Substitutions:

Ok, there are a lot of ingredients in this 3 Bean Avocado Corn Salad, but don’t worry, it’s still completely doable and there are some hacks to make things easier!

beans: I use a combo of black, pinto and kidney, my 3 favorite beans. If you don’t like one of the types of beans, you can omit it or sub out for another type.
bell peppers: I use a red, yellow and green. I enjoy the sweetness of the red and yellow balanced out by the green. Feel free to use the sweet bell peppers you have on hand. To save time, you can buy these pre-chopped in the produce aisle!
corn: while thawed frozen corn is what I use a lot, grilled or roasted corn in this salad is AMAZING. You could even air fry the corn!
tomato: I use Roma tomatoes. When summer time tomato peak season is in full swing, these are the best!
avocado: while the recipe says 2-3 avocados, I essentially always add 3 and sometimes more as the week goes by and I pick out all of the avocado. Consider yourself warned! You want the avocados to be ripe but slightly firm. This will guarantee that they hold shape well versus getting mushy when added to the salad.
jalapeño: use as much or little as you like. We like an extra kick.
onion: red onion adds color and flavor to this dip!
cilantro: lots and lots of freshly chopped cilantro!
garlic: fresh garlic minced, but if you don’t have any, about 1/2 – 1 teaspoon garlic powder will work as well.
lime juice: freshly squeezed is preferred
olive oil: a good, strong flavored olive oil is great!
red wine vinegar: if you don’t have any, a white or even apple cider vinegar should still be tasty.

Peppers, beans, cilantro, avocado, corn and other ingredients labeled on counter.

How to make this:

Combine all of the ingredients aside from the avocado and toss well to combine. Adjust the salt and pepper, or the spiciness as desired here. You can also add more lime juice if desired.

Peppers, tomatoes, beans, and more in mixing bowl.

Cube the avocado and gently fold or stir it into the avocado corn salsa–trying not to bruise the avocado as best you can.

I like to add the avocado about 30 minutes before serving this salad. It’s ok if you add it earlier, the avocado may brown slightly.

From there, serve it as desired! On tacos, with chips, over top of eggs and so much more.

Cubed avocado on top of salad with beans, peppers and other ingredients.

Tips and Recipe 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.
Add about 1/2 – 1 teaspoon cumin for flavor variation. It will add a slight kick to the salad!

Tortilla chip in bowl with 3 bean avocado corn salad.

FAQs

Is this recipe vegan?

It sure is! No adjustments needed to make this dip vegan friendly because it already is! I love recipes I can share with all of my friends and family!

Can I make this Avocado Corn Salad ahead of time?

Yes! In fact I think it is best when you make it at least an hour or so in advance. Just wait until before serving to add in the avocado. Otherwise it may be very brown by the time you get around to eating it. And no one wants that!

How spicy is this recipe?

While there are jalapeños in this recipe, the recipe isn’t overly spicy. However, that is hard to say since spice level preference differs from person to person. If you are not big on spice, add the jalapeño slowly so as not to overdo the spice. I also know that some of you out there will think this is not spicy enough. That’s okay as well. Add more jalapeño to your liking.

Can I use dry beans in this recipe?

You can certainly start with dry beans when making this 3 Bean Avocado Corn Salad. You will need to soak and cook the beans ahead of time and then allow them to cool. Use about 2 cups of each, cooked.