Drain and rinse beans and add to a large bowl. Add 1 cup corn as well.

Wash and dry all produce. Dice Roma and heirloom tomatoes into 1” chunks. Add to the bowl.

Slice the avocado in half and discard the pit. (Best way to do this is gently whack your knife into the pit and use that to lift it out. If ripe, should come out easily.)

Roughly dice onions and add to the salad.

Crumble the feta cheese into the bowl and toss together to combine.

Mix all ingredients together in a small bowl and pour over the salad. Mix to combine.

If using cornbread, cut into roughly 1” crouton cubes. I often use storebought cornbread or corn muffins, but my Mexican cornbread with green chiles and cheese goes great with this recipe! Toast the cornbread in a toaster oven or toaster until crisp on the outside and lightly brown.

Serve with cornbread croutons immediately while they’re still warm. If planning ahead, store the croutons separately to keep them from getting soggy. The dressing works as a lovely marinade and gets better the longer it sits!