Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Tested & Perfected Recipes

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

This black bean salad recipe was sent to me by one of my readers, Ellen Koh. It’s a huge crowd-pleaser and, over the years, it has become one of the most popular recipes on my website. Readers consistently give it rave reviews!

This salad is ideal for entertaining because you can make it ahead of time — in fact, you should because it gets better and better the longer it sits. Try pairing it with my Grilled Tequila Lime Chicken and Cornbread Muffins for a delicious (and easy!) Southwestern-inspired cookout.

What You’ll Need To Make Black Bean Salad with Corn, Avocado & Lime Vinaigrette

ingredients for making black bean salad

How To Make Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Begin by cooking the corn in boiling salted water.

boiling the corn

A few minutes is all it takes — you want it super crisp. Refresh the corn under cold water to stop the cooking process.

refreshing the corn under cold water

Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)

Next, rinse and drain the black beans. rinsing black beans for black bean saladCombine the corn and black beans with the remaining ingredients, except for the avocado.

black bean salad components ready to toss

Toss and chill until ready to serve.

black bean salad tossed with vinaigrette

Before serving, dice the avocado and add to the salad. It’s important to add the avocado at the last minute to keep it from turning brown.

adding diced avocado to black bean salad

Toss well, then taste and adjust seasoning, if necessary. You may find that it needs a bit more salt or a squirt of lime juice, as the flavors tend to mellow in the fridge.

tossed black bean salad ready to serve

That’s all there is to it. Enjoy!

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Black Bean Salad with Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Servings: 6-8
Total Time: 30 Minutes

Ingredients

  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil, best quality such as Colavita
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 6 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 Hass avocados, chopped

Instructions

  1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 3/4 - 1 cup
  • Calories: 464
  • Fat: 24 g
  • Saturated fat: 3 g
  • Carbohydrates: 52 g
  • Sugar: 7 g
  • Fiber: 15 g
  • Protein: 13 g
  • Sodium: 591 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Great salad, easy to make, healthy and it looks great. The only change I made was to cut the sugar by half, next time I will leave it out altogether.

    • — Anne Barritt on January 21, 2021
    • Reply
  • This is a follow up comment. The ladies at the lunch loved the salad and the hostess quietly asked if she could keep the small amount of leftover. So no breakfast for me tomorrow. If anyone is on the fence about making this try it. This time I used less oil and preferred it.

    • — Susan on January 9, 2021
    • Reply
  • I am making this for a summer ladies lunch. Today was the trial run. I have 2 questions. 1. Do I have to share it? 2. May I have any leftover for breakfast?
    My only change was to use lemons because limes are out of season and too spendy. This was very simple to make and absolutely delicious.

    • — Susan on January 4, 2021
    • Reply
    • LOL – hope everyone enjoys it as much as you did! šŸ™‚

      • — Jenn on January 5, 2021
      • Reply

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