Skip to Content

Simple And Delicious Avocado Tomato Salad

This avocado tomato salad is full of flavor and a perfect change from the usual green salad. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

I love a good green salad, and the more fun ingredients in it, the better.

Tomato avocado salad on a picnic table.

This particular version would taste amazing even without the romaine. Mix all those black beans and tomatoes and corn with avocado, then scoop it up with tortilla chips.

I prefer it as a green salad with the homemade dressing, however. Note that the dressing makes enough for two batches unless you like it really heavily dressed.

Store any leftover dressing in a tightly sealed container in your fridge, and use it within two to three days, as the avocado in it won’t stay great beyond that.

Is this avocado tomato salad vegan?

Yes, it is. It contains no animal products at all and plenty of veggies.

In fact, this delicious green salad is also gluten free and dairy free and soy free. It does, however, contain corn.

That said, you can leave the corn out if you have a corn sensitivity.

Can I make this salad in advance?

You can prep the majority of it in advance, but do not dress it until just before you plan to serve it. The lettuce wilts within a few hours, and no one likes that.

Go ahead and prep the corn and black beans two to three days in advance if you like. Let them cool fully, then store them in containers in the fridge until you assemble the salad.

You can also make the dressing a day in advance. Store that in the fridge, as well.

You can wash the tomatoes, but don’t cut or prep the lettuce, green onions, or the tomatoes until earlier in the day when you plan to enjoy the salad, as they go bad faster once they’re prepped.

Store each component in a separate container. Just before you serve the salad, assemble it for best results.

What kind of corn should I use?

When corn is in season, I use fresh corn. When it isn’t, I use frozen corn.

Both work equally well.

For fresh corn, roast it on the grill or use leftover grilled corn without any butter or seasonings. Place it on the end in a large bowl and carefully use a sharp knife to cut off the kernels.

Want to be even more careful? Use a corn peeler that strips the kernels from the cob quickly and easily.

For frozen corn, place the corn into a shallow pan and turn the heat to medium. Cook it, stirring periodically, until you get light char marks on the pieces.

Alternatively, you can remove the kernels from fresh corn and cook them the same way.

Do I need to cook the corn first?

Yes, absolutely you do. Raw corn does not taste good, and it’s weirdly crunchy.

When you roast it, it imparts a delicious flavor much more so than just boiling it or cooking it in the microwave. Trust me on this one.

One word of warning: ensure you let the corn cool to room temperature before you add it to the avocado tomato salad. You don’t want to cook the other ingredients.

Can I use canned black beans?

So yes, you can use canned black beans, but don’t if you can avoid it.

Why? Canned black beans tend to be somewhat mushy. And they are often high in sodium, too.

Plus, dried black beans are far cheaper. They just require a bit of prep time, as you can’t cook them immediately – or shouldn’t anyway.

Soak your beans for at least 4-6 hours and preferably overnight, covered by two inches of water. Drain that water the next day.

Fill a pot with more water, and ensure they’re covered by two to three inches of water, then simmer them for 45 minutes to an hour. Feel free to add a quartered onion, a bay leaf, garlic, etc – but do not add salt.

Salt while you simmer them makes them mushy. And for this recipe, I often don’t even add the onion etc because there’s so much flavor elsewhere in this dish.

Note that beans expand a lot while cooking. You need just one cup of cooked black beans, which is about a third of cup dried beans. Of course, I always cook extra and use them in other dishes.

How do I choose a good avocado?

Finding a good avocado can be a challenge. They are perfect only for a day or two, which makes it harder.

The perfect avocado gives just slightly when you gently squeeze it. It should not be rock hard, but not should it feel soft.

If you have the pit end still on, gently wiggle the cap. You want it loose and not really firmly attached.

In fact, pop off that cap and look under it. It should come off fairly easily and underneath, you should see a beautiful shade of green.

I have never invested in an avocado slicer because it’s so easy without one, but I know many who swear by them.

Do I need a blender to make the salad dressing?

This is one of the few cases where you really do need a blender to make the dressing. I usually use my immersion blender for this.

That said, a standard blender works great for it, too.

The cilantro, garlic, and avocado need to truly puree in this dressing. While most dressings – like my favorite BBQ vinaigrette – work well with a whisk or fork, this one does not.

A blender is always a good investment, however.

I use my immersion blender for everything from my marinara sauce to blending soups and more. It’s definitely one of the most used tools in my kitchen.

Close up of tomato avocado salad in a wooden bowl.

How to make avocado tomato salad

Prep beans and corn first.

Prepare your black beans, as directed above. Personally, I am not a fan of canned black beans, as I find them too mushy and they would be especially in this recipe.

Wash your Romaine, and cut it into chunks. Make sure it is dry before you put it into the salad.

You can do this ahead of time, and cover it in the fridge with paper towels to keep the Romaine nice.

If you are using fresh corn, roast it so that it is just blackening, then cut it from the cob.

If you are using frozen corn – which of course I did in January – heat it in a nonstick pan until it starts to brown a little bit. It adds a great roasted flavor when you do this, and it’s super easy.

Regardless of what you use, make sure to let the corn cool fully before you add it. You don’t want to cook the rest of the ingredients.

Make the dressing

To make the dressing, place the red wine vinegar in a blender, along with the lime juice, half of one of the avocados (remove the skin and pit!), the cumin, chili pepper, a half cup of cilantro, the garlic cloves, the salt, and the juice of the orange.

Blend it until it’s completely emulsified and a nice thick consistency. Feel free to taste it and adjust it to your liking.

It will have a little bit of a kick, but this is what we’re going for. Refrigerate this until you’re ready to serve it.

Making this ahead and letting the flavors meld is a benefit. You can always whip it up again just before dressing the salad if needed.

Prepare the salad

Slice your grape tomatoes in half, and chop your remaining 3 1/2 avocados into largish chunks. Remember that avocados tend to crumble as you stir, so you want to leave them relatively large.

Chop your remaining cilantro, and slice the green onion thinly on the bias.

Place the Romaine into a bowl, and dress it. You will most likely not use all the dressing, and that’s fine.

Start by putting about half on the Romaine and toss it, then slowly add some more until you get to what looks good to you. I often use just half the dressing and save the other half for the next salad I make.

Add your veggies and beans atop the dressed lettuce. Serve immediately.

Store any leftovers in a tightly sealed container in the fridge. This avocado tomato salad will be ok the next day, but the lettuce quickly loses its crispness.

What’s your favorite unique lettuce salad?

Tomato avocado salad on a picnic table.

Avocado Tomato Salad

This simple green salad is so easy to make and absolutely filled with flavor and protein. This is perfect for any gathering or BBQ and is very allergy-friendly.
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Servings: 10 servings
Calories: 317kcal
Author: Michelle


For the Dressing:

  • 1/3 cup red wine vinegar
  • 1/4 cup lime juice
  • juice of 1/2 orange
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 2 cloves garlic
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 green onions sliced
  • 1/2 medium avocado
  • 1/2 cup cilantro

For the Salad:

  • 2 heads Romaine lettuce
  • 3 1/2 medium avocados
  • 1 pint grape tomatoes
  • 1 cup cilantro
  • 1 1/2 cups corn fresh or frozen
  • 1 cup cooked black beans


  • Prepare black beans, soaking them overnight then simmering them for 45 minutes to an hour until they are just tender. If using canned black beans, rinse them well.
  • Wash and dry romaine, then cut into chunks.
  • Roast corn, and remove from cob if needed. Let cool to room temperature.
  • Make the dressing: Place red wine vinegar in a blender, along with lime juice, half an avocado, cumin, chili pepper, half cup of cilantro, garlic cloves, salt, and orange juice.
    1/3 cup red wine vinegar, 1/4 cup lime juice, 1 teaspoon salt, 2 cloves garlic, 3/4 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 medium avocado, 1/2 cup cilantro, juice of 1/2 orange
  • Blend, drizzling in the olive oil until completely emulsified. Taste and adjust to your liking. Refrigerate until you assemble the salad.
    1/2 cup olive oil
  • Slice grape tomatoes in half, and chop remaining 3 1/2 avocados into largish chunks. Chop remaining cilantro, and slice green onions thinly on the bias.
    3 1/2 medium avocados, 1 pint grape tomatoes, 1 cup cilantro, 2 green onions
  • Place romaine into a bowl, and dress it with half the dressing. Toss it, then slowly add more dressing until you have it dressed to your liking.
    2 heads Romaine lettuce
  • Add veggies and beans atop the dressed lettuce. Serve immediately.
    1 1/2 cups corn, 1 cup cooked black beans


  • You will likely have about half the dressing left over to use for another salad, so note that the nutritional information is high because of that.
  • For more tips and tricks, be sure to read the full article above.


Serving: 1g | Calories: 317kcal | Carbohydrates: 26g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 19g | Sodium: 252mg | Fiber: 11g | Sugar: 8g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Enjoy this article? Please share it and save it for later!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. […] make a tomato and avocado green salad that complements it perfectly. It has an avocado and citrus dressing that works well with the […]

  2. […] decided I wanted to do something with tomatoes and avocadoes, but I didn’t want to do a straight avocado salad. I’ve done that before As I strolled through the grocery store picking up ingredients – […]

  3. Michelle says:

    Felicia – It was really good and quick to make, too. I enjoy (mostly) raw foods sometimes! And oh it's fun trying to figure out why your child isn't gaining weight. I did get the relief from different doctors that so long as she's getting taller, she's getting the nutrients she needs at least!

    Paula – You crack me up 🙂 Thanks for sharing.

    Sandra – My husband likes them, but neither of the wee ones is really into them yet. I keep trying though. If you make this for yourself, half it at least. This lasted me until breakfast this morning 😉

    Tara – Yum. I hope you enjoy it as much as I have.

  4. Tara R. says:

    I know what I'm making for lunch today. Off to the grocery.

  5. Sandra says:

    This is my kind of salad (only minus the beans). I'm the only person in my house that LOVES salads, so I rarely make them. Boo. But I get my fill when we dine out. Must try this one day, all for myself!

  6. Frosted Fingers says:

    I don't like avocados or tomatoes, but I shared the recipe for you! 🙂

  7. Felicia says:

    This looks delicious!

    BTW. Thank yous so much for your comment about you own experience with your child not gaining weight. It seems like it is this never ending roller coaster of trying this and that!

This site uses Akismet to reduce spam. Learn how your comment data is processed.