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Tomato and Avocado Salad



  • 4 medium avocados, diced

  • 4 tablespoons of fresh lime, divided

  • 2 cans of Red Gold Petite Diced Tomatoes with Green Chilies, juice drained and reserved for dressing

  • 2 cups of fresh or frozen cooked corn

  • ½ cup of diced red onion

  • 15 ounce can of black beans, rinsed and drained

  • 1 cup of diced jicama

  • ½ cup of diced sweet bell peppers

  • 1/8 cup of diced fresh cilantro

  • 2-3 cloves of crushed garlic

  • 1-2 teaspoon of salt

  • 1/8 cup of avocado oil (olive oil or vegetable oil can be substituted)

  • 1 cup of cooked and diced bacon


  1. Pour 2 tablespoons of lime juice over avocado to season and prevent browning and toss until well coated.

  2. In a large bowl, combine dressed avocados, drained tomatoes, corn, black beans jicama, bell peppers and cilantro.

  3. To create dressing, combine ¼ cup of reserved tomato juice, the remaining 2 tablespoons of lime juice, garlic and salt. Whisk in avocado oil until well incorporated. Pour dressing over salad and refrigerate until needed.

  4. Before serving, sprinkle on bacon and serve.



Serving suggestions

This salad can be served as a delicious side dish or even as an appetizer with tortilla chips. For a complete meal idea, toss in cooked shrimp or leftover rotisserie chicken!

Creates 12 servings

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