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


  • 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


  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

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  • 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, 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

  • This salad is so delicious, and a definite summer staple. It also doubles as a great topping for tacos or with chips, which makes it versatile too. Always love a healthy, fresh recipe for summer BBQ’s. Thank you!

    • — Kim H. on September 13, 2020
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  • Delicious salad/side or appetizer. I think it would be best with less sugar and might try adding cumin next time.

    • — Niki on September 11, 2020
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  • This has become one of my summer favorites! Corn fields abound here in Idaho and this dish gives me another way to use fresh corn. And I love any recipe that is a fix-ahead winner and this one is! I do reduce the olive oil and lime juice to 5 tablespoons each.

    It pairs perfectly with the Honey-Lime-Siracha Skewers. It’s a family favorite.

    This salad is good leftover too and makes a great salsa with chips!

    • — Helen Russell on August 13, 2020
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  • So good!! I served it alongside grilled brats on toasted ciabatta rolls – my husband’s favorite, but he raved about the salad! I did use frozen corn as a shortcut and I’m sure fresh would be better, but it was delicious!!
    The hits just keep coming from Once Upon a Chef! Thanks Jenn!!

    • — Sylvia on August 13, 2020
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  • Absolutely delicious, followed the recipe exactly and everyone loved it .

    • — Penny Gomes on August 10, 2020
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  • This recipe is so delicious. Just perfect now as it is sweet corn season.

    • — Susanna on July 30, 2020
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  • We’ve been eating a lot of black bean salads lately, but this one is hands down our favorite. Not only is the combination of flavors and textures almost perfect, it also eliminates the need to make the dressing separately. I double the recipe because this salad just seems to get better over time.

    • — Richard Abramson on July 29, 2020
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  • Excellent black bean salad

    • — Anette Mysliwiec on July 12, 2020
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  • So yum!

    • — Allison on July 7, 2020
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  • I made this for a 4th of July party. It was delicious and very pretty. The fresh corn makes this dish special. I liked your idea of using a kitchen towel when cutting the corn off the cob. I also used that same towel to dry and inspect the black beans before adding them to the salad.

    • — Phyllis on July 4, 2020
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  • This was delicious! I used frozen corn (2 cups) since that’s what I had and to save a bit of time. I also substituted out sugar for agave. Otherwise I followed the recipe to a t. I would not add or take anything away. It was perfect! 🙂

    • — Natasha on June 29, 2020
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  • This salad is absolutely delicious…huge hit with the whole family!

    • — Barb Pinson on June 28, 2020
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  • We made it with tomatoes, extra garlic, half the cayenne, and Splenda in place of sugar. It was DIVINE!!! Will make it again and again. Serving it with grilled steaks for my son’s birthday dinner next week!

    • — Debi Kozlowski on June 27, 2020
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  • I just saw this recipe on your website, I’m actually making a similar version of
    this today, the only substitution I have is, 1 can of Hearts of Palm in place of the
    avocado. As everyone says, its always a popular dish and requested often.

    • — Cathy Venegoni on May 28, 2020
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  • This black bean and corn salad is so delicious. No matter whom I serve it to, it is a winner. Have received many requests for this salad recipe and to bring to a party. And, I always say you need to subscribe to ONCE UPON A CHEF because Jen has the best recipes and I have never been disappointed in any of them. I use this salad as a side dish or a main dish for lunch. If I don’t have any avocadoes, it is still fabulous. Thank you Jen for so generously sharing your recipes! They have truly made me a better home cook.

    • — Diane on May 28, 2020
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    • ❤️

      • — Jenn on May 28, 2020
      • Reply
  • Finally made this last week, it was delicious. I had some Vaquero beans from Rancho Gordo that I cooked up and added some of the adobo from the chipotles for an added kick. This recipe is now in my do again file, thanks Jenn.

    • — low and slow on May 28, 2020
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  • Made this salad for the second time as it was such a hit with my family. I only used one chipolte pepper as I was not sure if 2 would be too spicy for my kids. It was perfect. Super fresh and a great summer salad. The combination of the cilantro and the corn, beans and avocado are great. Oh and soaking the onions seems to take some of the heat out of them, but they still retain the flavour. What a great trick.

    • — Neil on May 24, 2020
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    • This salad is totally addictive. I just love it. Perfect with a barbecue. So much lovely crunch.

      • — Gill O'Brien on May 29, 2020
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  • This is a great summer salad and can be tweaked by adding other things. I added some finely chopped radish which made a nice crunch (jicama would be good, too), and I added finely chopped jalapeno. We enjoyed the hint of heat and thought it made the salad more interesting.

    • — Kay on May 24, 2020
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  • Very good, but it needed a little more flavor, so I added ground cumin and that made it great. Didn’t have fresh limes or shallots, so I substituted Roses Lime juice (not adding the recipie’s sugar and part of a blanched red onion. Also added about a cup of blanched green beans cut into one inch pieces. Will make again with these modifications.

    • — Ron in Salem, Oregon on May 10, 2020
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  • I am about to make this recipe for the third time. It is fabulous. My husband, who is no foodie, raved about it. I do add some chopped citrus grilled chicken to make it a complete meal. I love that you can make this ahead and it is very healthy. Great as leftovers, too.

    • — Suzanne Black on March 15, 2020
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  • I’ve been making this salad for years. It’s simple, colourful and super tasty 😋
    Goes well with chicken or I add brown rice or pearl barley to make it into a whole vegetarian meal.

    • — Rochelle on January 8, 2020
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  • Hello Jenn,
    I am making your Black Bean and Corn Salad. My family LOVES this recipe!!
    But I am not able to find any fresh corn on the cob. So I am wondering what your suggestion for using frozen corn would be?
    Hope to hear from you soon as we are having the salad tomorrow. YIKES!
    Many Thanks,

    • — Sandy on December 21, 2019
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  • I’m having my daughter’s field hockey team over for a team dinner and am wondering if this is a weird salad to have in the fall. Is this more of a summer salad?

    • — Michelle Parker on November 17, 2019
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    • Hi Michelle, the fresh corn makes this a bit more summery but you can serve it all year round because you can sub in frozen or canned corn during the cooler months. So I don’t think it’s weird and I bet a bunch of hungry girls will happily eat it! 🙂

      • — Jenn on November 18, 2019
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      • Oh My Gosh!
        I just asked you this question and now I see an answer!
        Thank YOU!

        • — Sandy on December 21, 2019
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      • Traders Joe’s has a frozen roasted corn that’s excellant in this recipe.

        • — Jacquie on July 3, 2020
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    • Hi Jen

      I LOVE all your recipes and this is my favorite summer alternative to lettuce salads. I am making it for a special dinner tonight and I accidentally bought Italian parsley instead of cilantro. Will that work?

      • — Corinne on July 22, 2020
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      • Sure — it will have a slightly different flavor but will still be delicious! 🙂

        • — Jenn on July 22, 2020
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  • Amazing!! I cut the sugar (fresh sweet corn) and I only used 2 tlbs of oil!! One of the best dips, salads, or garnishes for tacos I have ever had!!! I brought it to a Labor Day party and it was a hit! Thank you.

    • — Michelle on September 10, 2019
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    It was my first time ever making a salad like this & I used it to meal prep at work (I’m a nurse so I usually work 3-in-a-row) & this was great even the 3rd day!
    I did use red onion instead of shallots, 6 instead of 8 tablespoons of olive oil, & left out the sugar and it was STILL. SO. GOOD!

    Can’t wait to make it again next week. 🙂

    • — Rachel on August 30, 2019
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    • Exactly how many minutes should I boil the corn to get the right crispness.

      • — Marcia on July 4, 2020
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      • Hi Marcia, I usually cook my corn by bringing a pot of water to a boil; once it boils I turn off the heat, put the corn in and let it sit for about 5 minutes. Hope that helps and that you enjoy the salad!

        • — Jenn on July 5, 2020
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  • This recipe is easy and delicious. Yes, like another reader said I would definitely eat this salad for breakfast, lunch and dinner!

    • — June on August 17, 2019
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  • I plan to double this recipe but have 3 orange bell peppers and 1 red bell pepper. Should I go get more red bell peppers? I’ve made this before (it’s perfect as is) and don’t want to mess with the flavor.

    • — Santiago on July 26, 2019
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    • Hi Santiago, Orange bell peppers will work nicely; no need to go to the store. Enjoy!

      • — Jenn on July 26, 2019
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  • Hi Jenn,
    I don’t care for cilantro. Any suggestion? Would basil work?

    • — Diana on July 21, 2019
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    • Hi Diana, I think parsley or basil would work nicely. Hope you enjoy!

      • — Jenn on July 22, 2019
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  • This salad is delicious (loaded with flavor), strikingly beautiful, & a great take-it-to-a-picnic choice. My suggestion is to make sure to use quality canned beans (Goya, Bushes Best – does anyone have another recommendation?). I did this the first time I made it & the salad was perfection. The next time I used an off-brand: brownish, soft, mushy beans that made the entire salad look like mud & although the taste wasn’t compromised, it was a mess to look at. Thank you Jenn, for your wonderful recipes.

    • — Faye Day on July 19, 2019
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  • Dear Jenn,
    Last week I made this salad for the first time and my family loved it. Two nights later I paired some of my leftover rotisserie chicken from Costco (pulled apart, sprayed lightly with olive oil, and broiled just a few minutes) with the corn and black bean salad (warmed up, but not heated for one minute in the microwave) and served it to my family with a small, corn tortilla , the sliced avocado and chopped tomatoes. I heated the tortillas briefly in our electric skillet which was placed in the center of the table, and then we all made our own “tapas-like” creations. My family had great fun making these and eating them together – and everyone pronounced them delicious!

    • — Laula Ashley on July 14, 2019
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    • Love that idea, Laula. Thank you for sharing!

      • — Jenn on July 15, 2019
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  • What does it say about me that I want to eat this for breakfast, lunch and dinner?

    • — Barbara on July 13, 2019
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    • LOL!

      • — Jenn on July 13, 2019
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  • We are hosting a baby shower for 30 at lunch time and are serving brats and 3 salads. If people just take a spoonful of this salad do you still think it serves 6-8? Thinking it might be more like 12?

    • — Ann Conroy on July 10, 2019
    • Reply
    • Yes, Ann, if you think people will be taking very small portions, I think you could get 12 servings out of it. To be safe though, you could make 1.5 times the recipe. Hope the shower is nice!

      • — Jenn on July 10, 2019
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  • This salad is amazing!! I made this for a family BBQ and atleast 5 people went homemade with the recipe in hand! Quick and easy to make, especially that you can make it the day before!

    • — DMiley on July 1, 2019
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  • I make this salad when we have company over or when I need to bring a dish to a bbq. It is truly a crowd pleaser. I usually follow this recipe exactly as written but one time I was out of cayenne so I sprinkled some Cholula Hot Sauce to replace it and it worked. I’ve also been out of shallots and replaced them 1:1 with red onion and it was great. Thank you Jenn!!!

    • — Jackie Casas on June 22, 2019
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  • Absolutely delicious! I made it exactly as described (I was a bit heavy handed with the fresh lime 🙂 and will definitely add it to our regular rotation. Added your pan butter shrimp as a dinner addition.

    • — Sara on June 20, 2019
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    • I have made this recipe several times and absolutely love it. It’s great as a side salad or as a chip dip, but I often use it in chicken or shrimp tacos and it’s amazing.

      • — Nicole on January 18, 2020
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  • Good fresh corn is not yet available, so I used frozen steamed until it was just crisp tender. I also added 1 cup of halved cherry tomatoes as my garden is producing masses daily.

    This dish has become a fridge staple and our go-to summer snack . Thank you so much!

    Oh, and it’s excellent spooned into fish tacos too. The hot flaky fish and crunchy cold salad with just the right touch of acid is a divine combo.

    • — BJM on June 17, 2019
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  • This is absolutely delicious and as you stated I’ve already been asked to share the recipe!
    Along with being so fresh tasting it is very attractive on the table.
    I’ve made it in advance for a weekend with a vegan guest, and for a summer barbecue!
    Only changes made were to substitute cherry tomatoes for the red peppers.
    Thank you very much for your wonderful recipes.

    • — Naomi on June 13, 2019
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  • If anyone is still on the fence in making this…please don’t hesitate!! It is an absolutely delicious salad!! It’s flavor town in your mouth!!
    Thank you Jenn, for once again, an absolutely delicious recipe! Might I add, I doubled the recipe, just for my family of 5 and it was gone in less than 2 hours!! They couldn’t get enough of it!!
    Kudos Jenn!!!

    • — Diana on June 3, 2019
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  • Excellent side dish! Very flavorful, quick and yummy! I accidentally forgot to buy fresh corn so I used frozen corn that I cooked up instead. It was still amazing!

    • — Danielle on May 15, 2019
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  • I have been making this dish multiple times for almost every summer outing including my children’s birthday parties. This dish is perfect the way it is, did not need alter it. Each time I make it, I always get asked for the recipe.

    • — PK on December 21, 2018
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  • I will be making this on a Friday, but wont be able to serve it until Sunday, since we will be out of town and arriving home Sunday with company arriving as well, can not prepare it the day before because of time . Would it still be good and flavorful from being in the refrigerator for 2 nights?

    • — Grace Brumback on December 19, 2018
    • Reply
    • It will still be delicious, Grace – just give it a taste before serving. You may need to adjust the seasoning a bit as the flavors tend to mellow. And, of course, wait to add the avocado until the last minute.

      • — Jenn on December 19, 2018
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      • Thanks will do!

        • — Grace Brumback on December 20, 2018
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    • This was awesome! I did change some minor things.

      1. I oven roasted the corn.
      2. I added a very thinly sliced jalepeno (seeds and all)
      3. I added the spices to the olive oil and lime juice and whisked instead of just mixing it all in at once.

      Big hit! I will make this every chance I get.

      • — Chris S. on May 6, 2019
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  • Absolutely amazing!
    Everybody loved it.
    Served it with the tequila lime chicken recipe.
    Thank you

    • — Roxanne on October 28, 2018
    • Reply
  • This is my all time favorite salad which I always make for pot luck dinner. Whenever I bring to party, it’s gone in a sec! It’s very easy and very flavorful. It’s something that I can make ahead too.

    • — Lynne Wong on October 5, 2018
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  • I love bean salads and this one is my all time favorite. It makes a lot. Salad tastes great for days, although I only add avocado to the portions served so it stays fresh.

    • — Shelley Cavin on October 4, 2018
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  • I love it!

  • Yummo. I cut the sugar in half, but everything else was perfect.

  • Made this to pair with your shrimp tacos. Yummy! This salad will be a regular in our household now. So healthy, easy to make & flavourful!!!

  • this is a beautiful delicious salad and way to eat veggies. Great for company and summer days! I’ve made this and the similar salad with chipotle honey vinagrette. Both are fabulous. I’m reaching for this one more often though as it’s easier and faster with no blending and just as delicious. Great to have both in the toolkit for variety and different tastes. Thanks again Jenn!

  • Loved this!! It’s not easy finding summery salads like this with no tomatoes…dating a man who doesn’t eat them. Crazy right?? Anyway, everyone loved it…the only thing I added was some chopped up pickled jalepenos.

  • Wow!! Hit of the party! Thanks, Jenn! I always trust your recipes to be “HITS”!

  • I have made this recipe countless times (ok, maybe 30 or so), and it continues to be a go-to! I usually use it as a meal – add lots of grilled chicken and eat on lettuce or with tortilla chips. Love it! Thanks for sharing!

  • I have made this several times in the last year, and it is always a hit. What I find unnecessarily annoying is measurements like “9 Tablespoons” or even “6 Tablespoons” when one could more helpfully list: “1/2 cup plus 1 Tbsp oil” or “1/4 cup plus 2 Tbsp of lime juice.”

    • — Sherman Hesselgrave
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  • Is the corn cooked? If so how did you cook it first?

    • Hi Lisa, if you’re using fresh corn, you should cook it first. Check out this recipe for guidance on cooking it.

  • Great recipe and easy to make. I made only two changes – I reduced the oil by 1 Tablespoon and cut the sugar and salt by half given our palettes.

  • Made this salad and it was absolutely delicious!!

    • — Saimeen Siddique
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  • Everybody loved this salad, I ate the leftovers for breakfast, lunch and dinner! Only thing I altered was the amount of sugar, which I halved.

  • I have made this many times for picnics and potlucks, and EVERY time it gets raves. Fresh corn makes all the difference, so save this one to be a seasonal treat! Because it can be made ahead, scales easily and holds at ambient temps, it is a great “no stress” side dish. I could make a meal of it by itself!

  • I made this for my book club recently. It was really delicious, and kept well in the fridge for a few days afterwards – a good thing because it made an enormous amount. I couldn’t find canned black beans (they’re not common where I live) so substituted red kidney beans, and used frozen corn. It was even good without the avos which makes it easy to serve year-round. This’s going into the recipe file.

    • — Lynnsey Schneider
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  • This has become a family favorite. I make it for every occasion. It keeps a long time in the refrigerator and gets better every day. My daughter is allergic to avocados so I just leave a portion out for her. It’s wonderful even without the avocados. I also use frozen corn. Easy and delicious.

  • Amazing salad. We loved it and will use it as a go to all summer! Beautiful to look at and delicious!

  • My family loves this salad! We usually double the recipe so we’ll have leftovers. We use half as much oil and keep the avocado on the side (I’m allergic, sadly), and serve it with Jenn’s tequila lime chicken. This also makes a great salsa served with chips the next day!

  • This is one of my go to vegan recipes that always wows people. The flavors dance in your mouth. It’s a perfect summertime pot luck dish.

  • This is one of our favorite recipes! It has become a go-to for any kind of potluck or picnic. It’s great by itself or on top of a salad. We used frozen corn and dried cilantro last time with good success. I like it with olive oil best, but you can’t really taste a specific oil in the dressing. Soaking the onion in water really makes a big difference in the strength of the onions!

  • I love this recipe! The first time, I made it exactly as written. However, I’m the only one who likes black beans and even with the recipe halved it lasts a few days. So when making it for just me, I leave out the avocado altogether. And because I really like things tart, I decrease the olive oil by half and added fresh lemon juice to the lime juice. Sorry, I can’t help tweaking recipes! The cayenne adds just the right amount of heat. I would never have thought to do that. When I make it for guests or a potluck, I make it as is. Thanks for a great recipe, Jenn!

  • This is a great recipe. The honey, chipotle dressing makes the salad. All my family and friends request I bring this to all pot lucks. I recommend taking the time to use fresh corn.

  • Another awesome recipe! This was simple and quick to make and was especially tasty the next day. I served it alongside some chicken tacos for dinner. My husband, who wasn’t sure he liked black beans, really liked this recipe. I had the leftovers for lunch the next day with some chicken, it was so good! I am happy to say I can practically make this with my eyes closed, it’s so easy!

  • My extended family and us love this recipe! I’ve made this several times over the past few months. I made it for our family dinner last fall and surprised and shocked my family with how tasty the dish. It was the hit of the evening! Even the 4 year old ate the salad and everyone said she wouldn’t like it due to the peppers. I never told her about them and she didn’t complain or fuss. EXCELLENT recipe!!

  • This is the perfect salad for summer lunch. Lots of fresh flavors that are tied together with a great dressing.

  • This is one of the recipes I made when I bought a dozen limes. I also made the Tequila Lime Chicken and Cilantro Lime Sweet Corn when I made this salad. This salad is substantial and makes a great go to work lunch. It also can be served to vegan or gluten free friends. The black beans are also great for my cholesterol reduction goals. The best part is that this salad tastes great and has numerous layers of flavor.

  • like so many, this is my FAVORITE recipe so far! it’s my go-to for any gathering and is always the first bowl empty.

    when i cook the corn, i cook it in veggie broth (i use Seitenbacher Vegetarian Vegetable Broth) to add a little depth of flavor to the corn. thank you for this incredible recipe Jenn! xx

  • I love this salad! I made it this summer for a taco bar party and it was a hit! I just made it to add to my work Thanksgiving Feast tomorrow. Yes, Thanksgiving, Texas style! I only made one change both times. I omitted the cayenne pepper and substituted 1 fresh Jalapeno seeded and finely diced. (We grow them; please wear gloves when you handle hot peppers). I think it adds a little heat taste that goes well with the other ingredients. Thank you for such a great recipe!

  • Hi can the lime juice be substuted for lemon juice?

    • Sure, Graeme, I think that would work though it will have a slightly different flavor. Enjoy!

  • I used your dressing on 1 can of black beans and a variety of veggies I had in the fridge. Delicious!

  • Fresh and fabulous! Easy to make and very satisfying. The cilantro is delicious here and even my daughter who prefers no cilantro usually agrees it was great. A definite keeper. Thanks Jenn.

    • — Janet Boisjoli
    • Reply
  • I made this last week with a friend, and LOVED it. I thought it was good right after it was made but it really does get better as it sits.

  • Recently took this to a potluck and expected to have some to take home! Boy was I wrong, it was all gone! Made it just as written except used frozen car. Thanks for another great recipe!

  • I’ve tried making several black bean/corn salads and this one is the BEST. I even use it as an appetizer with corn chips and everyone loves it. Make sure not to mash the avocado when stirring because they are “fragile”. Leave them in small chunks. I also use Green Giant White Shoepeg corn rather than fresh corn on the cob just to cut down on time.

    • — Suellen Horvath
    • Reply
  • Due to a rain delay and an emergency room, I’ve a lot of experience with this recipe. Here’s what I’ve learned:
    Don’t waste time with dried beans. Canned are equivalent.
    The salad will not hold more than a day after the lime juice is in. It’s safer to marinate not so long than dump and redo when the ingredients are over-marinated.
    I’d pan-sauté the corn, even if that means using olive oil from the dressing to keep it light.
    As you might glean, I worked hard for a serving of this salad. That’s because I stole some from the rain-delayed batch and it was perfection. I couldn’t give up!

    • — Sarah Beauchamp
    • Reply
  • Great recipe.

    I substituted a mango for the sugar the first time I made it. Yesterday I tried using a large nectarine. I should have used two. Mango is best though, in my opinion. The salad definitely needs to sit overnight. It’s much better the next day.

  • Can this be made the evening before a mid afternoon bbq the next day without sacrificing texture or freshness? Or best to do chopping prep the night before (except avocados, do that the day of) then combine in morning to allow a few hours for flavor mingling?

    Haven’t actually made it yet (clearly), but expect it’ll be worthy of 5 stars!

    • Yes, you can definitely make it the night before. It actually gets better as it sits! Just add the avocado right before serving.

    • Yes! Definitely make it the day before, leaving the avocados out. The salad needs to sit for the flavours to come out. Wait for the last minute before serving to add the avocados.

  • Love this recipe. For me personally I will omit the sugar next time as I feel the peppers are sweet enough on their own and the added sugar was just too much for me. I may also add a little cumin next time as it is another flavor I love. Thanks for sharing!

  • Are you supposed to add vinegar to this recipe?

    • Hi Ke, no vinegar is necessary for this. Enjoy!

    • I added a little apple cider vinegar and really liked it. I left out the shallots and sugar, used green instead of red pepper, and red pepper flakes instead of cayenne, and added rice. May grab cilantro from the store tonight to add to it, but its really good w/o it too. How would you freeze this?

      • Hi Chas, unfortunately, this recipe won’t freeze well- sorry!

  • Delicious summer salad; a perfect side for a grilled entree or Mexican cuisine. I had to make a few modifications (based on what I had in my refrig). These included substituting minced red onion for the shallots (worked well and added color); did not use lime zest since I already had 4 limes in my refrig from which the zest had been used. The lime flavor came through with just the juice. In terms of procedures, I did not bother boiling the corn. I like the “fresh” corn flavor and if you use a ceramic knife to remove the kernels the corn won’t “bleed” juice into the dressing. This recipe is hearty enough to serve as a meatless lunch. Will make it often.

  • This is so good. I can’t wait for company to make it so I cut in half when it’s just us. I use Trader Joe’s frozen grilled sweet corn and Goya low sodium black beans. delicious. Thanks Jen.

  • Just made this exactly as written and it was delicious. My only critique was that it was slightly sweeter than I would have liked so next time I will half the sugar. Great recipe!

  • Hi I would like to try this salad for a graduation party this week. If I use frozen corn how much should I use? What is the equivalent of 3 ears fresh corn?
    Thank you so much!

    • Hi Jennifer, You’d need between 2 – 2 1/4 cups. Hope everyone enjoys!

  • I made this black bean/corn/red pepper & avocado in lime cilantro vinaigrette salad this weekend and it is delicious. This recipe is definitely a keeper. I did make a few changes to suit our tastes: I used only 1 red bell pepper, 1 clove of garlic, 1 teaspoon salt and 1/8 teaspoon of Cayenne Pepper, and 8 Tablespoons of olive oil. Everything else was done as the recipe called for. Just before serving I cut the avocado into pieces and put about 1 tablespoon lime juice over the avocados before adding to the salad. I believe this helped to keep the avocado from turning brown, as the second day they still looked green and the salad was delicious. My company enjoyed this new recipe also. Thank you!

    • — Jean L Roecker
    • Reply
  • OMG! This salad is AWESOME!! It’s my new favorite. I loved every part of the salad. I am new to avocados and appreciated the creaminess it added to the salad. If the salad is served over more than 2 days I would add the avocado fresh each time it’s served so it doesn’t lose its fresh creaminess. With or without the avocado it’s really fabulous!

  • The black bean salad was great! I would like to use it in a wrap. Would I have to make any changes to the recipe? How long could they be refrigerated without becoming soggy?

    • Hi Linda, glad you like the salad! You could use this in a wrap with no adjustments, but I do think they would get soggy if assembled in advanced. I’d roll them into the wraps right before serving.

  • I made this last night and it was a huge hit. But my question is, why is there sugar in the recipe? I was going to leave it out but since I had never made this before I decided to stick with the recipe. Why the sugar?

    • A little sugar works beautifully to balance the chile heat and give it more dimension, and it underscores the sweetness of the corn and red pepper.

  • Luv luv luv this salad. I add extra cilantro and lime juice.

  • One of my favorite salads EVER!

  • can I used canned corn? How many cups of corn?

    • Hi Judy, Yes, you can use canned corn. You’d need between 2 – 2 1/4 cups. Enjoy!

  • Love this recipe. I cook my own black beans using black heirloom turtle beans. When getting close to done I add low sodium roasted chicken base. To give the beans more flavor. Cooking until still a little firm. Then drain. I also add some diced jalapeño. To give it a little more kick. Everyone loves them. Great recipe!

  • Delicious and easy recipe! I made with frozen sweetcorn steamed briefly, no sugar, and less oil. Still very tasty.

  • Sounds so great but I have a concern on the amount of sodium….is there a way to get the same great meal with out so much sodium in the dish???

    • Hi Jane, Most of the sodium comes from the black beans and the added salt. I would suggest purchasing reduced-sodium black beans and cutting back on the added salt. Hope that helps!

  • I’ve made the “crack” three times and have cut the olive oil down to 1 T. I’ve also reduced the amount of sugar each time I’ve made it. Neither adjustment has impacted the flavor.

  • The BEST salad made ever!!!! Why??? Simple …. Everybody just loves it!!!! Grandparents loved it. My kids love it. My husband and I also. All friends and family as well!!!! There is never any leftover! I just substitute the corn with canned sweet corn. Everything else as directed!!!! Thank you so much!!!

  • Love this!

  • Favorite bean salad! I made this as directed and it is a favorite in our household! Love it as a side dish or even with some chips.

  • Excellent salad! The dressing is out of this world delicious. Follow directions as written

  • I took this salad to a summer fish fry and everyone loved it. It was so light and not buried in oil. Everyone loved the fresh grilled corn.

  • Hi Jenn!
    Your recipes are amazing-thankyou! 2018 is soooo far for the book!
    A quick one for this salad: Is it okay to substitute the regular corn with sweet corn? And if I do should I leave out the sugar? I ask because where I live regular corn can be extremely tough. Thanks!

    • Hi Sarah- so glad you enjoy the recipes! Sure, it’s fine to use sweet corn here. You can keep the amount of sugar the same, but feel free to cut it back a bit and add more to taste if you feel it’s needed. Enjoy!

  • We love this recipe and make it at least once every couple weeks. I like to add some finely diced serrano, fresno, or jalepeno peppers. I’m also a little more liberal with the lime juice.

  • Hi! Since fresh corn is out of season, but I don’t want to stop making this salad, what do you recommend I use? Frozen? Canned? Love this recipe and all of your others! Thanks!

    • Hi Mary, you can use either frozen or canned corn when fresh isn’t available/out of season.

      • I’ve made this before and like all your recipes, Jenn, it is super. I am wondering, if using frozen corn, would you need to cook it first?

        • Glad you like this Barb! No need to cook the corn, but I’d let it defrost.

  • This salad is delicious! It was very quick and easy to put together and the ingredients are in every grocery store. We were asked to bring a Mexican salad to a dinner party the night before and this one did the trick. I highly recommend it!

    • — Patti Anderson
    • Reply
  • This is my go-to summer salad. It’s delicious, especially with fresh corn. I do cut the olive oil down to 5 or 6 tbls—otherwise, it’s perfect as written.

    • — Melissa Kittay
    • Reply
  • This is absolutely delicious!! So many layers of flavors!! Well worth the $20 I spent for the ingredients…bringing it to a tennis luncheon today…saved a little for me at home as I know it will disappear quickly!

    • — Wendy G Schoenburg
    • Reply
  • Hmmm! Not impressed with this recipe. Have had similar and I was tasty but for some reason I found this one go be tasteless. I’m surprised cause I expected it to be good given the ingredients but there’s something that it lacks, just can’t put my finger on it. I will search for another recipe.

    • Make and eat it fresh.Tomatoes should never be put in the fridge, they become tasteless. I also add sweet onions to this salad

    • I have made almost identical salads and there’s always been some cumin and,or, chili powder added. Pretty sure that’s it. Cumin is my favorite mexican spice!

      • Oh yeah I added some chili powder and ginger too! Yum!

  • I came upon this when I searched for black bean salad recipes. Fantastic!

  • I ate this at a party it was by far the best I ever ate so much so I walked around half the party asking everyone who made it just so I could get the recipe Thankyou mary Catherine my hat off to you especial since I don’t like beans or cilantro an this is delicious an one way I will eat both now

  • This made a huge hit at a family reunion, and it’s now a staple for me when I have a lot of people coming over. You can do it ahead (add the avocado at the last minute) and everybody loves it. This woman is a genius.

  • Why do you now suggest to cook the corn? I thought it was strange to not cook it but I have now made it twice and it’s great and crunchy! Is it hard on your stomach like one person mentioned? I didn’t notice any issues with mine.

    • Nate, cooking it makes the corn a bit more tender, but if you enjoy the texture without cooking it, no need to change anything!

  • This was so good! I took this to the beach and it was perfect!! My boyfriend whom is very picky approves

  • Absolutely the best ever! My whole family and co-workers love it too!

  • I made this last year for a neighborhood gathering and it was a hit. I followed the tips in your video which were particularly helpful. Is the video still available? I can no longer find it.

    • Hi Cheryl, I’m glad everyone enjoyed it! Unfortunately the video is no longer available — I’m sorry!

  • I made this today with a couple of omissions (cilantro and garlic) and sautéed the shallot since I’m allergic to raw onions and shallots. It was such a big hit! Thanks, Jenn, for giving us such a winner. My picky husband absolutely loved it too even though he was skeptical at first!

  • This salad looks delightful! I plan to add just a bit of finely chopped jalapeno for some kick, and then also add some small cooked shrimp to make it into a main dish salad. Pinned, and looking forward to making this soon! –G


  • This is the very best corn/bean salad I have ever eaten and it is now requested for family gatherings all summer long. I found it tastes a bit better when I add some ground cumin to the dressing. Don’t spare the dressing! I had to make more the first couple of times I made it-then I learned to double it. I also add yellow bell pepper.

    • How many limes are needed to get the 6 tablespoons (the original recipe amount)?

      • It’s been a while since I’ve made this, but I think I usually get around 2 tablespoons per lime

  • just made this for a potluck, DELICIOUS! Will be making this again soon! Used 6 TB spoon oil instead of 9 and didn’t think it was missing anything, otherwise made as is…yum!

  • I found your recipe while searching for a black bean salad without cumin (which I find sometimes overpowering). Typically I’m not a reviewer but I just MUST thank you. “Veggie Crack” sums it up. I’ve never seen sugar in a black bean salad before but it sure works! Now I have high hopes for your Sausage Lasagne…and I’m of Italian heritage.

  • This recipe is AMAZING. So tasty, I love to make a big bowl of it and put it over a grilled chicken salad, on top of smoked breasts, or just eat it alone! I would like to know what you consider a serving size? I have been logging my food in a health app and I need to know how much would be considered the standard amount (I know it says 6-8 servings, but that seems like a lot per serving!) Thanks in advance!

    • Hi MC, so glad you like the salad! Each serving is between 3/4 and 1 cup.

  • I love this recipe. Despite loving to cook, I have always struggled in the kitchen and have had many failures. This is an incredibly easy, healthy and delicious recipe that my family and friends rave about. Thank you for such a wonderful salad.

    • — Michelle Glasson
    • Reply
  • my daughter doesn’t like cilantro. Any substitutes besides parsley? Thanks.

    • Hi Claudia, I think basil would be good too.

  • Oops, I meant Roma tomatoes!

  • I am substituting tomato for red peppers. How many Roman tomatoes do I use?

    • Hi Donna, I’m guessing about 6 — be sure to seed them. Enjoy!

  • My question is about the avocado. Do you cut it up and add it before you let it sit in the frig for a few hours or overnight even? I would think you’d add it just before putting it on the table but I don’t see anything like that in the directions or in the questions. I don’t want to end up with brown avocados!

    • Yes Sherry, the avocados should be chopped added right before serving. Hope you enjoy!

  • Is the corn raw or cooked?

    • Tim, If you’re cutting corn off the cob, I would steam it first. If you’re using canned or frozen corn, no need to cook!

      • BBQ the corn husk off drizzled
        in olive oil and the flavor is amazing. The browned kernels make it look GREAT!

  • What seasoning?

    • Hi Cheryl, The seasonings I’m referring to in the salad are the salt, cayenne pepper and sugar. Hope you enjoy!

  • This is delicious! So versatile and healthy! For a lighter version I took out the olive oil and sugar and just added a little orange blossom honey. It was great!

    • How much honey?

  • How many calories per serving and how big is the serving?

    • Each serving is approximately 3/4 to 1 cup.

  • How big is a serving size? 1 cup?
    I saw how many servings it makes just not the size of servings.
    Thank you.

    • Each serving is between 3/4 and 1 cup.

  • How much is a serving? One cup?

    • Between 3/4 and 1 cup.

  • This is WONDERFUL. It goes even further if you add chunks of grocery store rotisserie chicken.

  • This recipe looks great! I have 2 questions. This recipe says there are 8 servings-what is the serving size-1/2 cup? 3/4 cup? It doesn’t specify on the recipe. Also, looking at the carb information, 52 g for a serving? That is a whole lot! As a mom of a Type 1 diabetic, I look at carbs all the time! This seems awfully high for something that is nutritionally sound! I realize corn is high in carbs, but 52 seems high to me. Thanks for looking and answering my questions! I will be trying this!

    • Hi Danielle, I started adding nutritional information to the site after many of the recipes were already entered, so I am guesstimating the serving sizes. That said, I think a serving here would be between 3/4 and 1 cup each. And the carbs in the nutritional info. are correct. Both the beans and corn are high in carbs, kind of elevating that number. Hope that helps!

  • Is there no vinaigrette or did I miss a step?
    Just the lime juice and EVOO to make the vinaigrette?

    • — Laveda albright
    • Reply
    • Correct!

      • Lemon or lime juice can easily replace any vinegar.

        • — Samantha May Lee
        • Reply
  • Its winter so I need to use frozen corn. How many cups is 3 ears of corn? Thank you – this looks delicious! I just found your site and made a couple of things now. Each is 10 stars! You’re turning me into a cook 🙂

    • Each ear of corn is the equivalent of about 3/4 cup of corn, so I’d suggest approximately 2 1/4 cups for this.

  • Sorry if this was a question already asked but I read several reviews and didn’t see anything. What is something you would recommend that you can replace the sugar with? Thank you!

    • Kat, you can leave out the sugar, or replace it with some agave if you have that.

  • Can you serve with nacho chips?
    Any pre-made dressing you would recommend for last minute prep?

    • Sure Pam, this would be nice with nacho chips (for scooping :). And I think a basic vinaigrette would work for the salad in a pinch.

  • you can actually cut the oil down in this recipe to less than half and not spoil the flavor at all.

    • But olive oil is good for you and helps your brain register satiety, and its healthy fats help your body absorb the many vitamins and minerals in the salad, so please don’t cut it down too far. If you’re looking to cut calories/carbs, swap in chopped tomatoes for the corn.

  • I add halved grape tomatoes to the mix.

  • I don’t do well with acidic foods, what can I use instead of peppers or tomatoes, it looks delicious!

    • Hi Vicki, No problem, just add more corn. Enjoy!

  • This is a very flavorful combination of fresh ingredients that will make anyone say wow. It is super easy to make and sure to impress.

  • I served this colorful and delicious salad to a family crowd of 11 last night. It was a huge success, and enjoyed by kids and adults equally. I made it a day in advance, and it could not have been easier.

    • — Carolie Frazer
    • Reply
  • Is corn cooked or used raw?

    • If you’re cutting corn off the cob, I would steam it first. If you’re using canned or frozen corn, no need to cook!

    • I used frozen corn, uncooked, but look forward to fresh in the summer. Definitely fresh lime juice, and the zest is important.

      • — Carolie Frazer
      • Reply
  • This is a great recipe, perfect as written! It’s delicious in the summer but also good for the holidays with the red and green colors.

    • Tierney, It’s fine to leave it out but your cookies won’t be shiny. You’ll also need to add a bit more milk to get the icing the right consistency.

  • I make this salad quite often…my family doesn’t tire of it and my guests always rave over it! The measurements are perfectly calculated. I would highly recommend using fresh lime juice, as stated in the recipe…no comparison to bottled.

    • — Gay Lee Freedman
    • Reply
  • This is the PERFECT salad/meal! I love that I can find the ingredients just about anywhere I am – the ingredients are so available. And if you can’t find an avocado it doesn’t matter. I love that I can put it together the night before and just toss before eating. Makes it perfect for potlucks! I have served it on quesadillas, on it’s own, on a bed of lettuce, as leftovers….LOVE LOVE LOVE and end up having to share the recipe repeatedly.

  • This is an absolutely wonderful salad especially when sweet summer corn is available. Every time I haven served it my friends have asked for the recipe. Actually, every time I have made a recipe from this site, people have asked for the recipe. Thank you for another delicious recipe.

  • Just wanted to say THANK YOU for this recipe! We’ve been making meals for a friend and her family going through cancer treatment and she requested bean salad/vegetarian type meals, which I am horrible at! I can never find good recipes. I googled “bean salads” and your site came up with this recipe. It looked promising, so I went for it. Oh my goodness, it is DELICIOUS! I replaced cilantro with parsley and the scallions with onion, but everything else was the same. I was able to make your cornbread muffins with it for them….great combination. Will definitely use both recipes again! Thank you!

  • Love this! I have been making this for a few years. still a go to summer church pot luck dish I am asked to bring.

  • We make this throughout the summer. It’s always a BIG hit. Terrific flavor and texture and it’s beautiful on the plate. Nothing compares to the sweet, delicate crunch of farm fresh summer corn. The more substantial crunch of jicama (this recipe introduced me to it) is wonderful too. All flavors and textures play beautifully.

  • My go to salad for potlucks. Everyone loves it, especially since there are a lot of gluten free people in the family.

    • — Byul Hutchinson
    • Reply
  • Yum! I know this is a great side salad with Mexican themed dinners, but for me, this salad is a meal in itself! Super easy to make (because I’m lazy and use canned corn), great for a healthy lunch at the office, and super delicious! What more can you ask for?

  • Just decided to wing it with the mango and its fabulous!

  • Has anyone tried adding mango? Seems like it would be good but was hoping to hear if already tried. Thanks

  • My family won’t eat this probably;). I was wondering if once mixed up if smaller portions could be frozen for later use?

    • Hi Rachael, This salad won’t freeze well — but you could easily cut the recipe in half.

  • Simple and delicious. Make it!!! I made cornbread on the side. Family loved it.

  • I’ve never eaten uncooked fresh corn-is it a little, um, hard on the system?

    • Hi Susan, The corn is actually cooked in this recipe.

  • I made this with 1 TBL oil, no sugar and just 1 avocado and it was delicious for just 213 calories/serving. Goes great with grilled chicken. I will definitely make this again. Thanks.

  • Wjat size serving dish do I need for this wonderful Salad?

    • Hi Sharon, I use a 2-quart bowl.

  • I’m going to try this for a family gathering this weekend. How do you zest a lime? Thanks!

  • Could I use a tomato and parsley instead of re pepper and cilantro? Would chick peas work as well as the corn and beans?

    • Yes to tomatoes, parsley and chickpeas, but I’d keep the corn no matter what 🙂

  • I just finished making this for our neighborhood’s “Nite to Unite.” I love this!! It took me longer to prepare since I was watching the video for each step. The video tips were great. I’ve always hated dealing with cilantro, although I love it, and I’ve made chopping bell peppers much harder than it needs to be. I can’t wait to try some of your other recipes!

  • What can I substitute for the cilantro????

    • Hi Jackie, Just go ahead and leave it out — will still be delish 🙂

      • I like to sub flat parsley for cilantro sometimes!

  • I made this today. Subbed a stalk of finely chopped celery for the onion (heartburn woes). It was delicious! I think this will be a regular summer salad. Thank you! 🙂

  • Hi Jenn. This salad was delicious! I love your site and have made many of your recipes which always turn out wonderfully.
    This is definitely one of my favorites!

  • I want to make this for our neighborhood night out which goes from 5 to 9. Do you think I can add the avocado before carrying it to the gathering? I’ve never made this before and can’t wait to try it!!

    • Hi Cheryl, Yes that will be fine; just squirt a little lime over the avocado.

  • Made this for the first time for a family BBQ last week. Followed the recipe exactly and it turned out great! Will make again!

  • Wow, what a great salad. I’m not hugely fond of black beans, so substituted 1 can of borlotti beans and 1 can of the same mixed with some other pulses (lentil, barley and a some others). I didn’t have shallot to hand, so used finely minced red onion, and opted for frozen corn because we are currently w/o air conditioning. The microwave produces zero heat! I experimented with something I’ve been finding handy lately: confectioner’s sugar. I find that it dissolves quite a bit more readily than granulated sugar(s). A super summer dish that can be made without any fire! And, absolutely delish. Thanks Jennifer.

    • — George Ponaparte
    • Reply
  • Fantastic, and so easy – thanks, Jenn! I’m making it for the third time next weekend for a large gathering. per my husband’s request. It’s always a hit – and very rarely are there leftovers. I add cubed jicama to it as well. The second time I made it, I only had one can or black beans, so I added a can of red kidney beans – still as wonderful.

  • This was fantastic. I served with grilled steaks and everyone loved it (including my picky eater son). I had to send the link to my friends so they could make it too. You are correct about it getting better the longer it sits. I had what little was left with my lunch today and was disappointed there wasn’t more. Thanks for posting it.

  • I made this for two separate events already this summer-a graduation party(with vegans) and July 4th with my usual carnivores. A huge hit both times. The best things are you can and should make it ahead and you don’t have to worry about a “mayo” based salad sitting out. Fresh and Fabulous!

  • do we cook the corn and/or beans first?

    • Hi Stephanie, The corn is fresh so it would need to be cooked but canned beans are already cooked and ready to use.

  • Made this for 4th of July cookout. Everyone loved it!!! will definitely make it again!

  • Have made this dish twice just as it’s written. It is superb! both times my guests have raved about it and asked for the recipe ~ definetely a keeper!

  • this sounds great…so is this salad gluten free? i am not gluten free but have a friend that is and am thinking i can serve this to her. can’t wait to try it!

  • Can the avocado bean corn salad use less oil to reduce fat calories? Thx.

    • Hi Joy, I would decrease the dressing overall instead of just reducing the oil; that way the flavors will stay balanced.

  • Hi,

    I was just wondering how far in advance you can make this (without adding the avocado). I was hoping to make it for lunches.

    Thanks! Can’t wait to try it 🙂


    • Hi Kerri, It keeps well for several days in the fridge.

  • Hi. How far in advance can this salad be prepared? Is a full day alright? (prepared Friday afternoon for serving on Saturday at 5 pm) What would be the ingredient amounts if making for a wedding party of 200?
    Thank you very much.

    • Hi Deanna, A day ahead is perfectly fine. As for the quantities and how much you’ll need, it really depends on what else is being served.

  • This recipe is absolutely fantastic. The only thing I changed was that I cut it in half because I didn’t want the avocado to go bad since I was making it for just two people with a couple other minor adjustments. I added the whole shallot, lime zest, garlic and added a 1/2 tsp of cumin and the rest of the diced jalapeño that I used for marinating my cilantro lime chicken. This was just fantastic. I will make this over and over and know I will be asked for the recipe.

  • This is now a family favorite. We made enough to take to two different bbq’s – served as a dip at one and as a salad at the other – and both were a huge hit.

  • I would like to make your corn, black bean, red pepper and avocado salad. It calls for some garlic. One of my family is allergic to garlic. Should I try without? Since I have not had this salad, I’m not sure how big a part the garlic plays.

    Thank you! Your recipes look amazing.

    • Hi Jody, It’s fine to leave the garlic put. Enjoy!

  • This was simply amazing. My husband and I have been raving about this. As the warm weather is setting in, we are looking for lighter fare, and this is perfect. Fresh, colorful, delicious. Will be my new go-to potluck dish.

  • Wow Jenn! You will reach a million pins of this recipe! Kudos kiddo! You ROCK!

    • — Heather Lampman
    • Reply
  • This was delicious!!! Lasted 3 days and never went “bad”:) Making it again this weekend for my kids.

  • This was a really refreshing salad with great flavours from the lime and cilantro combination. I halved the recipe, however, I will definitely make the full amount next time, so we can have some leftovers! This is a wonderful site for excellent recipes!

  • Outstanding! I used green onions instead of scallions because that’s what I had on hand, and it seemed to work beautifully. Fresh, flavorful, light, healthy, and lovely– what more could you ask for in a dish? Perfection.

  • This is the first OnceUponAChef recipe I tried – was at a potluck and someone made it. PHENOMENAL! I searched to find the recipe, and since I’ve found it, I’ve made it several times, AND tried other great recipes. Nothing you make is bad. It’s all REAL food that tastes great. I’m making this for an Easter potluck we’re going to, and I know it will be a smash hit.

  • I love this salad! I made a big batch if it and had tasty lunches for a few days

  • Just took this salad to a quilting retreat. Everyone loved it because it tasted so fresh and healthy. Love, love your blog!

  • How have I not reviewed this?! I have made it so much and call it my veggie crack… I love everything about it but will say, living in Canada in the winter, I have made it with frozen corn and it’s still amazing….

  • I have made this recipe since the week it was first published. It’s the reason I started follwoing OUC when she had the orginal blog. It’s a highly requested recipe and I still get requests for the recipe.

  • I might add some cumin and diced red onion. The cilantro can be blended into the viniagrette. And fresh corn is only available in summer. Frozen corn is a good substitute and if one has time, the frozen or canned corn can be drained and roasted with a bit of olive oil and some kosher salt. This is a great party recipe.

    • Trader Joe’s has a frozen sweet white corn that is amazing– try that, as it tastes just like corn that is fresh off of the cob!

  • I’m snowed in and just made this salad to go along with the grilled tequila lime chicken. Although my chicken is still marinating, I just want to say how absolutely delicious this salad is!!! I made it exactly as called for except I halved it and used canned corn instead of fresh (didn’t have any fresh). It tastes amazing even before chilling! This is a winner and I can’t wait to grill up my chicken. Thank you!! Can’t wait to try more recipes!!

  • I am looking forward to trying the “veggie crack’ recipe. It says it uses a vinaigrette, but I do not see any vinegar in the recipe, haha. I always like a bit of vinegar, any suggestions? Thanks! Lesli

    • Hi Lesli, Feel free to replace some of the lime juice with red or white wine vinegar.

      • Don’t do it, Lesli! The lime juice is what makes this dish sublime (no pun intended). Go with it!

  • This is a delicious salad, it is worth every bit of effort it takes to make the recipe. I have made this many times and always to rave reviews.

  • I love your website! And, this salad is delicious, healthy and seriously amazing — no wonder it’s one of your most popular recipes! I can’t wait to try all of your other recipes that I’ve saved. Thank you for all of the wonderful recipes and a great website. I seriously hope a cookbook is in the works and will soon be a reality!

    • — Merilyn Rowand
    • Reply
    • Thank you, Merilyn 🙂

  • I first pinned this salad in 2010 and gained about 3 mil followers on Pinterest afterwards. It’s THAT good. Healthy, delicious and filling.

  • I took this to an annual pool party last year. About a week before this year’s party, one of the guys who attended the party last year, said you are going to make the avocado black bean dish again right? I figured if he remembered it a year later, it must be great. And it is, so I took it!

  • Hello,

    If you are making the salad the day before, do you add the avocado at the last minute? Or just put the whole thing together to make sure the flavors blend.

    Thank you.


    • Hi Katherine, I would definitely add it at the last minute.

  • This looks delicious, I can’t wait to make it. If you have to substitute frozen or canned corn for the fresh corn, do you know how many cups of corn you need to equal 3 ears of corn?

    • Hi Missy, I would say you’d need about 1-1/2 cups.

  • In spite of the preparation involved – not the least of which is 15-20 minutes to cook corn – this is a seriously fantastic dish. As mentioned, we let it set for a few hours and it paid off (we had before/after taste tests). The one thing we didn’t do was mix in the avocado. We diced a couple but let people add them separately. It just seemed like a soft-ish avocado wouldn’t withstand any mixing and would turn brown over time, in spite of the lime juice.
    I couldn’t stop eating this!

  • Hiya very cool web site!! Guy .. Excellent .. Superb ..
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  • I made this in a double batch this past weekend but served it as a salsa with blue corn chips. It was gone in minutes. I was most surprised at how all my little nephews loved it. It definitely needs to sit because when I first made it I thought it was way too salty and that was after I only used half the salt in the recipe. With time the lime and cilantro and other flavors took away the salty flavor. Definitely cut sugar in half and reduce the oil. I probably used a little more than half the oil called for and that was just becuase I added a little more when I first tasted how salty it was. Delicicious and cant wait to make it again. To be honest, making a double batch was a lot of chopping and took some time but definitely worth it in the end.

    • I call this salsa as well but have always used the lime tortilla chips to scoop it with. So good!!!

  • This recipe is so fast, easy and delicious. The second time I made it I used frozen organic non GMO corn from Whole Foods and cooked it for about 2-3 minutes. I peeled the red pepper before I chopped it and instead of the sugar I added a splash of Agave. This is a healthy recipe by itself for a quick snack or lunch or as a side with chicken or Fajitas etc. Love it!

  • I would like to try this recipe for a tea party. Do you think if I charr the corn, then will it change the flavor? Also can i serve it as individual portions on butter lettuce cups. Thank you

    • Hi Neha, Charring the corn will change the flavor a bit, but not in a bad way 🙂 Go for it! I think the lettuce cups sounds perfect.

  • This salad is fantastic! My family loves recipes that use chipotle peppers in adobo sauce, as they add so much flavor. Thanks, Jenn, for sharing your wonderful recipes!

  • Doesn’t get any better than this.

  • If I multiply this recipe x 4, how do I multiply the seasonings , such as salt, cayenne, sugar ? Thanks

    • The salt would be 8 tsp, cayenne would be 1 tsp and sugar would be 8 tbsp

  • Black bean corn salad was absolutely delicious and very popular at my party.
    Would like to be able to print the recipe so it’s on one page.

  • I tried the Chipolte version first and I prefer it over this recipe. This one is good too, but I like the kick of the other version plus the honey in the dressing compliments the salad too.

  • this salad is to “die for”. I generally don’t like bean salad but this one is exceptional. The avocado and fresh corn makes it above average….. way above!

    • — Sheryl Tingley
    • Reply
  • I attended a party where this recipe was served, and it was a stand-out! Not only is it pretty to look at, it tasted wonderful! In fact, when I came home, I Googled some of the ingredients to see if I could find the recipe, and viola! I found it – AND I found your excellent website with other fantastic recipes I can’t wait to try.

  • Wonderful recipe! I doubled the recipe and took it to a potluck all of it eaten! I took the sugar down to 1 Tbs and the olive oil too. Will be using this recipe in my regular rotation of dinners.

  • Sounds great for my 7 year old and rest of family!!! Can I leave out sugar and substitute red onion for shallot? Can I make 3 days in advance? Thanks

    • Hi Bethel, You can definitely leave out the sugar and substitute red onion for shallots, but I probably would only make this salad 1-2 days ahead of time (wait to add the avocado until just before serving).

  • This salad stole the show at our neighborhood potluck. Wonderful recipe!

  • Recipe would have been delicious but it’s waaaay too salty. I would half the salt if I did it again.

  • This was just about the best salad I’ve ever had.

  • Number of calories per serving or in whatever amount is appropriate is never given. How about doing that???????

  • Hi there! This post couldn’t be written much better! Looking
    through this post reminds me of my previous roommate!
    He constantly kept preaching about this. I will forward this information to him.

    Pretty sure he’ll have a great read. I appreciate you for sharing!

  • This is a great dish. I made it for a party at work & it was a hit! Also I added green onions and used agave instead of sugar 🙂 the recipe was simple and the taste was awesome… Thank you!

  • You don’t have to cook the corn. I use corn straight off the cob for another salad and it gives it a nice crunch. I did it today uncooked for this. We will see how it goes over! But I think it’s yummy!

  • I made this with raw corn and half a red onion instead of a shallot. It is amazing, I think I will scale back a touch on the sugar it is almost too sweet because the corn I get is super fresh and sweet all on its own.

  • I am adding sweet potato to it! Going to a potluck with mexican theme! Thanks

  • loved it. Replaced the corn with chick peas. cut recipe in 1/2 and it was a lot!.

  • I have made this all year long, with fresh and frozen corn, even substituted lemon when I didn’t have Lime. It is a hit every time, and is requested at gatherings. SO easy, and healthy. It usually gets scooped up with corn chips and sometimes it is gone before we dish up the meal.

    I wish the nutritional information was included though…..

  • I made this salad and it was wonderful. I did use frozen corn – the white shoe peg, and it had great flavor, I just rinsed under cold water and let it drain. Great recipe! Thank you!

  • 2 TB of sugar seems like alot – is this sweet or do you recommend reducing?

    • Hi Chris, It’s not sweet at all but the sugar balances the acidity. That said, some readers have reduced or omitted the sugar. I suggest making it first without and adding it taste. A lot depends on the natural sweetness of the corn and bell peppers.

  • I’ve made this recipe a dozen times now, and it is fantastic! I reduce the amount of olive oil and nix the sugar completely. Delicious! I make a big batch on Sundays and take it to work for lunch throughout the week.

  • AWESOME just the way it is and I loved it! for my gluten free, dairy free, yeast, corn and soy free (I know it’s a lot of free’s) I changed the corn to chick peas, lowered the oil, and took out the sugar. YUMMO too!!

  • This looks amazing! Will have to pair it with your cilantro lime chicken like you suggest! Thanks for sharing!

  • A friend sent me this recipe last summer and it has become a family favorite. My kids ask for it all the time. I sub fresh corn with frozen in the winter and it’s still amazing. I’ve used Newmans Light Lime dressing as a substitute in a pinch and it’s ok but I like this one much better!!

  • Are you supposed to cook the corn for this salad?

    • Hi Carol, Yes definitely cook it.

    • No. Don’t cook it. Just shave directly off of the cob.

  • I plan on grocery shop tomorrow for the ingredients for this. My mouth is watering just looking at the picture

  • AMAZING!!!

  • I add shrimp or chicken and mozzerela as well….simply amazing!!!

  • Starting the virgin diet, and found this recipe, I love chickpeas and may need to substitute the corn for chickpeas. Posted it on my Facebook page for my friends.

  • Outstanding. I roasted the corn and added cukes. Now, will have for lunch next two days!!

  • I love this so much! Great for nursing moms on dairy, soy, nut and egg free diets! Add chicken and it makes the perfect meal!!! This is the best!

  • i’ve never cooked corn before. how is it best cooked? boiled or steamed?

    • I like to boil it.

  • I made this for an office potluck and everyone ate multiple servings, even someone who claimed to NOT like black beans. Ha! The only thing I did differently was to add chopped fresh jalapeno, and reduce the oil by 1 or 2 tbsp, otherwise, just as is and it is fabulous!

  • Absolutely delicious. I too added quinoa, it extended the recipe and it was a big hit at the potluck. My son, who is a picky eater, kept coming back for more. I love it as it is so healthy.

  • Just have to say.. this is a WONDERFUL recipe! I have made it now five times for five potlucks and tomorrow it will be headed with me to a baby shower.. I have gotten more compliments and been asked for this recipe every time! Best part? After my hands smell like cilantro and lime.. <3

    • Forgot to say.. I always make it the night before.. it’s great the day of (first time).. but THAT much better the next day 🙂

  • I’m going to try it with frozen corn. I expect it will lose a little flavor, but we only get local fresh corn for a month or two in the summer.

  • This salad is so beautiful and refreshing! Didn’t change a thing. It lasted for several days even with the avocado because of the lime juice. Would be great for a pot luck. Any suggestions on making black beans more digestion friendly? I rinsed them very well before putting them in but they still cause problems for some people.

  • Made this salad countless times over the summer. Used fresh corn , onions and tomatoes from the garden. The only change I made was in the sugar…used barely a tablespoon. It is delicious. Everyone who ate it loved it!

  • I’ve made this salad several times for family and work functions and it’s always a hit. I like that I can make it (mostly) the day before and just add the avocados right before I serve it. The recipe is simple, easy to follow and delicious!!! The only thing I do different is I roast the red peppers and the corn. It adds a nice flavor to the dish!

  • This is awesome. I do not like lime but loved this. The combination of flavors is yummy!

  • Fantastic Video and fantastic recipe. Congratulations on all the new changes to your presentations and your site. We love your recipes and this new phase will be wonderful.
    Pat and Family

    • Thank you, Pat!

  • This is the bomb digity!! I can’t get enough of this. I could eat it everyday forever 🙂

  • I made this salad for a big party along with the Asian Slaw, it looked great and was a hit. I’ll make this one again.

  • I haven’t made this yet, but it sure is a keeper! I have a similar salad and one of the only differences is the dressing consisted of oil, sugar and vinegar instead of lime juice. But the dressing was heated on the stove until the sugar dissolved, then cooled before adding to the salad. Maybe that helps in preventing the oil from congealing, but I suspect it could have been other factors. I am going to try this with the lime juice and fresh corn this time – this sounds delish!

  • Yes I did. Now I did substitute the corn for chick peas. And it didn’t do it until around day 3 or 4.

    • Very odd…the only thing I can think of is that maybe your fridge was really cold. Or if the chick peas weren’t well rinsed, perhaps the thick liquid from the can congealed.

  • I have trouble with the oil coagulating when I refrigerate. Any suggestions?

    • Hi Sandra, That is strange…did you use olive oil?

  • Can I use kidney beans?
    I love your pictures with all the ingredients ready and am so jealous of all the lovely stuff you can get in USA.

    • Hi Judy, I probably wouldn’t use kidney beans. Perhaps you could sub cannellini beans instead?

  • thanks for this most awesome salad recipe but can you suggest an alternative to the black turtle beans as they’re almost impossible to find in Australia.
    Thanks again.

    • Hi Johanna, Any small bean will work – can you get navy beans or cannellini beans?

  • Do you think I could freeze the leftovers? Has anyone tried doing that?

  • Love love love this dish! Made it for the first time for a family BBQ, and OMG everyone was raving about and making me feel so proud! Thank you so very much!

    • You’re welcome, Jannette. I’m so happy everyone enjoyed it!

  • Too salty? Can I fix it?

    • Hi Rhonda, if it is too salty for you, add more olive oil and lime.

  • Can this recipe be canned

  • I made 1/2 the recipe, in case I didn’t like it. I wish I doubled the recipe, because it is so tasty and fresh. Thank you for sharing recipe, now I can’t wait to share this salad with family! God bless

  • I’ve probably made this a half dozen times since coming across the recipe. Served it to many, and everyone raves. I omit the avocado (personal preference) and play around with it every time. I just made a batch for lunch this week – because it’s easy, fresh, and gives a nice lift to my day. Thanks so much for posting, it’s now a staple for me. 🙂

  • What can I use in place of cilantro? (I am not a fan of cilantro; it tastes like what I imagine dish washing detergent would be like.)

    • Hi Ella, if you have an aversion to cilantro, you can either leave it out or use Italian parsley.

    Oh Gosh it is sinfully delicious!
    Thank you! Also, a BIG thank you to my lovely
    neighbor CARRIE who shared your website with me.

  • Delicious and very fresh!!

  • Do you think you can freeze the left overs and eat it at a later time? Would it still taste good?

    • Hi Katie, Unfortunately this salad does not freeze well. Sorry!

  • Awesome salad. I halved the recipe and had to make modifications based on what I had or didn’t have on hand. I used a cup of frozen corn (didn’t have fresh), omitted the avocado (didn’t have any), and had to substitute basil for cilantro and finely minced onion for the shallots. Lastly I added a cup of fresh chopped baby spinach. Definite keeper. Thanks!

  • I have made this. Roast the corn on the grill, then cut it off the cob!!!! DELICIOUS!!!!

  • How long do you think this would last in the fridge? I’m hoping to make this for a week’s worth of lunches.

    • Hi Sara, I’d say it keeps well for 3-4 days.

  • Well i made this tonight so i have yet to present the finalized version to my friends at our bbq tomorrow. It was a fair amt of chopping but i dont mind that. I used white onion instead of shallots, they are hard to find. Also, to my horror, when i opened up my cabinet to get the black beans it turned out i had multiple cans of refried black beans and one can of regular. Yikes! Improvise mode…i used white beans, red beans, chick peas that i toasted with cumin first, and the can of black beans. I tasted it and it is indeed delicious like the other reviwers said. I will not be adding the avacado until tomorrow. The only problem i see is it is a little mushy from the diffeent beans. All black beans would have been best like in the original recipe
    Also maybe a jalepeno. Otherwise a great and fresh tasty recipe!

  • Does semebody know how many calories?

  • Great recipe! I just made it for a get-together tomorrow evening. It’s chilling in the fridge. I sampled it and it tastes great, but I’ll be good and save it for my friends!

  • Love it

  • I made this today and it is amazing! I can’t stop eating it and it hasn’t even had a chance to chill yet! I’m planning to serve it over lettuce as a way to get in more veggies!! Even my picky vegetarian boyfriend likes it, so thanks for helping me get him to eat healthy! 🙂

  • Amazing. I roasted peppers and corn first. Even better!

  • We LOVE this salad! I’ve made it several times and the only thing I’ve changed is the name…. we call it Yummy Salad. Thanks for the fantastic recipe!

  • This looks delicious! Could I also add some mozzarella pearls?

    • Hi Val, I don’t see why not. Enjoy!

  • I’m not a big fan of avacodo anything I could substitute it for?

    • Hi Jane, It is totally fine to just leave it out. I’ve made it that way and it is still delicious.

  • Made this for our Memorial Day BBQ. My boyfriend was digging into it before anybody even showed up and he is NOT a fan of healthy food. Thanks for sharing!

  • I have been making a version of this for some years now. I don’t use any oil at all as I think the lime juice is sufficient. It has a fresh summer taste I absolutely love. My differences are I use red, yellow, orange and green bell peppers chopped small for a little crunch and a lot of beautiful color and no salt as I think the canned black beans are salty enough. I would suggest that you serve this in a clear glass bowl because it is stunning and will be a hit at any picnic, BBQ or pot luck. I also add two small to medium jalapenos along with good black pepper and a dash of cayenne to give it a little bit of extra heat. I use green onions instead of shallots (just a personal prep cook preference) and I quarter grape tomatoes instead of chopped tomatoes as I think they hold up better and they’re just so pretty. When I can get them at the farmers market I love to add yellow grape tomatoes too for another layer of color. I actually do chop up one of my avocados and mix half to three quarters of it into the salad after I’ve mixed all the ingredients together. I generally only make it a few hours in advance and I squeeze the juice of two limes over it and stir it before adding more larger avocado slices around the perimeter of the bowl again for aesthetics. Whereas I know it can be made a day in advance I think making it and then letting it sit at room temperature for an hour or so before serving it is the best way. Right before I put it out I squeeze another half juice from a lime to brighten it up, fanning a couple more fresh green long slices of avocado across the middle and serve it with a big spoon next to a bowl of lightly salted homemade baked corn tortilla chips. Some like to eat it as a salad (my way) and some like to eat it like a salsa. Either way it is fresh and beautiful and a huge hit every time.

  • Shazaam! This was delish! I whipped it up Saturday and then brought it to the beach for a Father’s Day cook out and it was amazing! Only changes I made were I added a diced tomato. We all went back like 3 times for more. This will for sure be in my summer salad rotation 🙂

    *For those of you wondering about the avacado – I added it just before serving yesterday and I just peeked in on it and the avacados are still perfect. Thanks to the lime juice, they haven’t turned. Which is greaat because this mama is about to go to town with the leftovers.

  • Made this but added chopped mangoes…. SO yummy!!! Thanks for my new summer recipe! 🙂

  • How much lime zest should be added?

    • One teaspoon

      • Thank you so much- it was absolutely delicious!

  • We just had it, and although it is a lot of chopping and preparing, I have to admit that it is VERY MUCH WORTH IT! Delish! Even my 7-year-old picky eater gobbled it down (after complaining loudly that she didn’t want to have to eat red pepper).

  • your recipes look amazing! can’t wait to try them

  • Shut up, this is so good I couldn’t stop eating it. There was no patience for chilling it. I added onion and tomato, too. Dang good. Nice work!

  • Looks delicious! I think I might try adding cumin, I do love cumin. And maybe green onions, but only if the shallots aren’t enough (I’ve never used shallots before!) thanks for the recipe!

    • Hi Veronika, Cumin is a great idea…it would work perfectly. And green onions certainly wouldn’t hurt.

  • Is the corn cooked or raw?

    • Never mind. I missed reading it in the ingredient list. I’m making it today. Can’t wait to try it!

  • I’m not a fan of cilantro, is there a substitute for it?

    • Hi Sara, You can just leave it out or substitute basil.

  • This looks very yummy, but we are not big red pepper fans in my house. Is there something that can be substitued for the red peppers????

    • Hi Leslie, you could use more corn or tomatoes or a combination. Hope you enjoy!

  • This salad is delicious. It is healthy, fresh and summery tasting! I have made it for friends and family, they really love it (most of them at least 😉

  • Love this recipe! Instantly became a favorite at our house! I reduced the olive oil significantly to suit our more lean recipe profile lifestyle. It was awesome even with very little oil!

  • This looks delicious, will definitely be trying it!

  • I threw this salad together today–delicious!

  • I use parsley instead of cilantro and honey instead of sugar. Also used another can of kidney beans. It got rave reviews from my family

  • This salad is wonderful! But I think it calls for a LOT more oil than is necessary. I put only 3 Tbsp, and I think I could have cut down to 2 Tbsp quite easily. Other than that, wow. This recipe is wonderful.

    As we were eating some of the leftovers, we also had a bunch of quinoa left over, so my husband tried adding some. It was also very good that way, and adds an extra grain/protein kick.

  • Instead of olive oil I used zesty lemon wildtree grapeseed oil. Fantastic also added the jalepeno pepper blend (wildtree) instead of cayenne. Was fabulous. And better for you. Also have done with jalepeno grapeseed oil. Adds wonderful flavor!!!

  • I once had a black bean salad with shoe peg corn tomatoes and cilantro among some ingredients that I can remember.This was at a club meeting of people who owned Miata cars.It was a fabulous recipe that everyone loved.I was only the guest of a guest of a member.the point is I have searched far and wide for this recipe without success.It looks as though I have come across a recipe that will take away any need or desire to look any further for that recipe.This recipe,I am positive will be fabulous anywhere and at anytime.Thank you so much for sharing this and I will most certainly not take away any of the olive oil or anything else.The only thing I would ever substitute is the fresh corn with frozen shoe peg corn only because of the difficulty of fresh corn.Honestly though it is worth it to do the fresh corn ahead and freeze it for the occasion.Good luck to me and anybody else who is clever enough to try this recipe.I do believe that if we follow the original one posted here that we can not be disappointed.Thank You!

  • I thought this had way to much oil in it. The taste was great. Next time I will cute the oil in half. Thanks for sharing.

    • — julie marshall
    • Reply
  • If I use sea salt instead of table salt do I have to change the quantity?

    • Hi Rachel, Sea salt is great…use the same amount.

  • Whenever I have a potluck, this is my staple and everyone raves about it. I substitute parsley for cilantro (in the I hate cilantro club), and cut the oil in half.

  • This is my all time fav!!!!

  • Okay, just have to tell you that it was a huge hit! I didn’t have quite enough red pepper, so I added green onions. As for the avacado, I mixed it in this morning and placed plastic wrap right on top, touching the salad, and it was still bright green at lunchtime. I was asked for the recipe! Thanks tons!

  • Thanks so much for the quick answer! I’ve been pondering what to do all day. After all the rave reviews I feel fairly confident serving this without having made it before. I can’t see how it won’t be delicious.

    • You will love it, Katrina — it’s always a crowd pleaser!

  • This looks great! Want to make it for a luncheon and am wondering if the avacado will turn brown. It will be about 4 hrs before serving. Thanks

    • Hi Katrina, If you sprinkle it with lime and cover with saran wrap, it might be ok. But if it’s possible to add the avocado at the last minute, I’d do that to be safe.

  • This is the first recipe I made from Once Upon a Chef and I’ve made it multiple times. It makes a lot – a great side when having people over for dinner!

  • I have made this recipe more than a few times and I love it so much! It reminds me of warmer weather, something I’ve been craving lately. 🙂 I originally found this recipe through Pinterest, so I featured it on my blog:

    Thanks for the great recipe!

  • I love black bean salad! I’ve been making something similar for years without the avocado. The seasonings I use are cumin, chili powder, garlic and cilantro, along with lime juice and olive oil. I’m bookmarking this so I can try this next time I got a taste for it.

  • Salad is AMAZING! I had to get the recipe from a friend who made it and I was immediately in love. I took it to a potluck today and there was nothing left. Cut the olive oil down to 3 tbsp with no change in the finished product (I made it the night before and let it sit overnight). YUM!

  • Any idea what the carb count is? I have a Type 1 diabetic daughter and we always have to count carbs. Thanks!

    • Sorry, Michele. I am not set up yet to provide nutritional info on my recipes. It is something I’m working on…

  • I’ve made this numerous times now and it is a HUGE hit. For those of you who want to spice it up a little, I use the fire roasted corn from trader joes. It’s full of amazing flavor and gives this already amazing recipe a little kick.

  • Thank you Jenn. I will try that.

  • I am allergic to corn anything else I can use instead? No tomatoes either. Thanks

    • Hi Leslie, I’d just replace the corn with some yellow or orange bell peppers. The sweetness will be good and the color will be pretty.

  • Wow! I made this tonight and it was amazing!!,

  • I make something similar and add dill and basil and an Italian dressing. LOVE the idea of lime in the mix!

  • OMG! Love this salad! Thanks for sharing…

    • — Linda Cunningham
    • Reply
  • I am always looking for whole food recipes to pin and share and try with my nutrition group challenges ( I tried this one and loved it and so did a lot of my groups. Thanks!

  • I made it with the addition of Rotel tomatoes according to another recipe I had and it was great! It is such a friendly recipe, I don’t think you can mess it up.

  • What if fresh corn isn’t available. It’s not in season here in WI.

    • Hi Michelle, You can use frozen, but it won’t have the same fresh crispness.

    • You most certainly can use canned corn! But I really really really recomend you use Shoepeg corn. It is almost white and so tender and sweet and crunchy, even canned

  • Probably a silly question, but do you cook the corn before adding it? Also, could you make this the day before the event? Thanks. 🙂

    • Hi Biddy, Yes cook the corn and you can make it in advance…just don’t add the avocado until the last minute or it will turn brown.

  • Hi there, can I leave the cilantro out? Also, can I replace the black beans with something else? Like edamame? Also, if I can’t find fresh corn can I use canned corn?

    • Hi Joseline, I’d say yes on the cilantro and edamame, but I wouldn’t use canned corn. Hope that helps!

    • Corn from the cob is ideal but frozen is a good substitute in the off season. I used a 16 oz bag of frozen corn. I put the corn in frozen and took out the large chunks of ice. You could defrost the corn in the refrigerator ahead of time, whichever works for you. Skip the canned corn because it will leave a metallic taste.

  • I made this last night for a work potluck and I got several compliments! It was sooo yummy and very easy to put together! I used regular spanish onions instead of shallots and it still tasted great! I will definitely be making this for myself again!

  • DELICIOUS!!!! I made this tonight and it is so yummy. I cut the recipe in half and only used 2 tablespoons of olive oil. I didn’t realize until I went to make it that I didn’t have any Cayenne Pepper so I substituted with Paprika. Thanks for this recipe I will be sharing!!

  • I found this recipe on pinterest last spring. I have made it several times. We LOVE it. It is delicious with grilled chicken breast, fish, and flank steak!! We have made it for guests and everyone always raves about it. Even my picky 3 and 6 yr olds clean their plates.

  • What can I use instead of cilantro?

    • Hi Michelle, You can either leave it out or use Italian parsley instead.

      • Jen isn’t Italian parsley cilantro?

        • Hi Michelle, No, Italian parsley is flat leaf parsley (as opposed to curly parsley). Cilantro does look like parsley but it tastes very different.

  • I have been making my own version of this for years! I leave out the sugar and oil, add a 4oz can of chopped green chilies, taco sauce or salsa to taste, and 1/2 onion chopped. I call it “Texas Trash” and everyone loves it!

  • Made it this Friday. The family and my friends LOVED it! Had to make another batch last night. It’s the best bean salad I’ve ever had! I did however use less oil, but it still turned out absolutely delicious! : )

  • Will be keeping this one!!

  • I’ve made this a few times now for potlucks and get togethers and it’s enjoyed by all…even the critical foodies.

    I love your website and hope you never stop blogging your recipes. Tres bien!

  • 9 tablespoons of olive oil seems like an awful lot – has anyone made it with less? Does it still turn out great?

    • You will not even know there was that much olive oil in there. We asked the same question but you will never know it is in there.

  • Hate to sound kitchen ignorant but how do you zest a lime???

  • I love this salad. I made it all the time. Sometimes I kick up the pepper for some spice.

  • Looks wonderful! What could I put in place of sugar to keep right flavor? Want to make this! Thanks!

    • Hi Barbara, You could try honey, agave or maple syrup…or just leave it out.

  • This is, without a doubt, my fav salad of all time. My daughter is vegetarian and she loves it too. I serve it at every family gathering.

    • — Nicki Howerton
    • Reply
  • This salad is so tasty…Had some leftover so I added some bow-tie pasta and took it for lunch the next day. Yum!

  • We have made this several times for get togethers at work. Always a hit and never have to bring much home.

  • This is the best black bean salad we’ve ever had, and I make it now once or twice a week for snacks and healthy treats! Thank you!

  • I love love love this, healthy, and so filling!!!

  • This is great served with tortilla chips, used as a salsa type dip. Big hit.

  • I found this recipe on Pinterest a while back and finally made it today. It’s wonderful! Thank you!!

  • I made this for a family gathering and added a can of diced green chili’s. Loved it!!

    • — Jennifer Lopez
    • Reply
  • I tried this at a family bbq! It was delicious. I promptly asked for the recipe and have made it twice since. It is always a hit! I also pinned it on Pinterest!

  • Just want to thank you for the amazing recipe. We have really enjoyed it.

    • You are welcome, Tracy! Glad you enjoyed!

  • My mom has made this a few times now and we LOVE this. I’m forwarding this recipe to myself, my sister and my cousin! I can’t wait to make this for a potluck for work.

  • My mom and I just made this and it was delicious!!!!
    we had plain quinoa so we added that and it was excellent!
    Thanks for posting this, def going to make it again

  • Our daughter in law made this and added fresh tomato and green pepper…delicious !

  • I make this with raw corn cut off the cob. Its so crunchy, and takes less time!

  • I made this salad over the weekendand did not like the olive oil and lime vinaigrette, so I rinsed it off and usedTrader Joe balsamic vinaigrette .
    It was delicious .

  • Looks great and the only change I made was grilling the corn on the cob first. The added grilled flavor really put it over the top.

  • I have made this 3 times, I love love love it…I cut the olive oil in half bc I thought it was too much, and used can corn bc Im well…a busy mom like many others! It was a hit by all ages at the table, 13 months to 60! Thx for the recipe!

  • Hi there, do you know about how many calories each serving would be?

    • — Kerrie Anderson
    • Reply
    • Hi Kerrie, I’m sorry, I don’t have nutritional info for my recipes but I know there are sites online where you can plug in ingredients and they calculate nutritional content for you.

  • Please add a printer friendly way version of this. Otherwise I have to write it out because I don’t want to have print out all these comments.

    • Hi Lora, There is a little red “printable recipe” button under the recipe title at the bottom of the post.

  • I made this for a BBQ yesterday — a recommendation by a co-worker; and it was a hit. Everyone asked for the recipe. My husband thought it would be better with more cilantro and more pepper (he loves spicy food). And I did use half brown sugar and half regular sugar. Simply delicious! Oh, I served it with scoop corn chips!! h

  • made this for a family function today, but added tomatoes and onions. everyone, even the picky eaters, loved it!

  • LOVED this dish!! I added jalapenos to it simply because I love them and it went with the rest of my meal. Definitely a new favorite!!

  • This is so good! It’s vegan and easy and requires almost no heat to make. Thank you!

  • Made this today, it was delicious. Highly recommend. Used red and yellow pepper and did not use corn.

  • Thank you SO MUCH for sharing this recipe!!!
    I made it last night and couldn’t stop eating it; it is so amazing!
    I added a wee bit more cayenne, as I love spice;
    and wow! I will definatly be making this salad for
    Every BBQ I go to!!! Also at home for myself all the time:)

  • I just found and made this, exactly as written. It is one of the most amazing salads I’ve ever had! Thank you for sharing!

  • on my list to make. but i dont like peppers. i think im gonna try this with garbanzo beans. do you think that would work??

    • — trisha dowling
    • Reply
  • I loved making this dish. Using packaged corn saves time. It really makes a difference when you wait an extra day to eat this. To make this healthy, I also made my own chips. I bought corn tortillas at the store, cut them in the pieces, and baked them at 375 until toasted. These are great with the recipe above!

  • Made this last night. Put it in shrimp fajitas and as a side with chips. So good!!!!! Bet it will be even better today! Definitely a keeper!

  • This is an absolutely delicious summer salad. It’s worth all the chopping … I HIGHLY recommend it (I served it with the Margarita chicken, double YUM!)

  • Made this last for impromtu deck party for neighbors and friends.Everyone LOVED IT and they are picky eaters. I recently became a vegetarian and thought I would be the only one who will eat this but I was pleasantly surprise to hear it was the star of the party it paired really well with my husbands famous jerk chicken. Thank you this will be a staple at every party!

  • Made this dish for the first time for my friend who is a recently converted vegan. She, myself and everyone in her family loved it! I made it without the avocado(the ones I had were rotten) and I only and lemons in the fridge so I used it instead if limes. I made a bunch and took it to a camping trip 2 days later, and got great reviews about it. The adult campers topped it on their hog dogs vs using the other condiments. It even tasted better since the flavors had more time marinate together. Looking forward to making it again… This time with the avocado.

  • I have been making this for my “gourmet taco nights”. So flavorful and healthy this is going to be served very frequently during these warm summer months, with ground turkey and a margarita on the side 🙂

  • Another change is that I don’t always have fresh corn and have used frozen sweet corn the flavor is still great!

  • This is a family favorite…my son eats it on everything grilled chicken, over salad, and with tacos. The only change I’ve made is the color of peppers. If I don’t have red then I use orange or yellow.

  • Very good recipe, colorful and healthy. I would make this one again.

  • I made this dish for company and they loved it! I grilled the corn in its husks rather than boil it and it added additional flavor. I also omitted the avacado because I’m not a fan and it was still amazing! The longer it sat in the fridge the better it tasted. Its a keeper!

  • Just made this and was SUPER easy and SUPER tasty! Perfect for summer!

  • Recently made this for a company picnic, and it was very well received and completely gone. This is fantastic!

  • Nutrition content?

  • I wondered about putting the avocado in it and refridgerating it. Will the avocado turn brown or mushy?

    Tried it upon completion and the flavor is amazing! Can’t wait to try it after it’s been chilling for a day. Just concerned about how/if the avocado will change in consistency or color. Thank you!!

    • Hi Jennifer, It’s best to add the avocado closer to serving time, but in my experience the lime juice in the vinaigrette keeps it pretty fresh.

  • This looks and sounds wonderful…my only issue is we don’t like/eat cilantro…can you think of anything to substitue?

    • Hi Marge, You can simply leave it out or substitute flat leaf parsley. Enjoy!

  • This is AMAZING! My hubby and I have been grazing on it the past two days for lunch and dinner. So flavorful. Thank you!

  • This was fabulous — i used half the olive oil, added onion, and a gn. pepper and it was beyond good. My husband and I grazed on it for 3 days. Yummy! I also bought parsley instead of cilantro on accident(I was soo ticked) so next time I make it I will add the cilantro because its normally one of my favorite things. Thanks again for an amazing recipe.

  • Made this yesterday and it tastes even better the second day! This will be a mainstay in my summer dinner/lunch rotation!

  • This was my first official “Pinterest” recipe that I created; and it was fantastic. I resisted the temptation to add any sort of meat. The only change I made was that I omitted the avocado. I threw mine in a tortilla and ate it as a wrap. So good.

  • This was a fabulous salad! I had to add chopped chicken to please the man in the house ; ) I will definately be making more of this!

  • Jenn, This is the best black bean salad I have ever made in my life. I love this just the way it is, it doesn’t need one more thing. Thank you so much for this it’s awesome!

  • I don’t particularly like avacodo, so although this recipe sounds really good, there must be something you could suggest to replace it with.
    Thank you, Sondra

    • Hi Sondra, You can just leave it out, or add a bit more corn or red peppers.

    • Mango also is very delicious in place of the avocado.

  • Oh! I also added 2 cans of chick peas and 2 cans of rotel, drained. Must try. It’s awesome.

  • I have made this twice now. The second time I doubled it and left half at home and took half to a BBQ. It’s so good and the whole family loves it! Great with chicken, or just rolled up in a tortilla with cheese. To cut out a lot of fat and calories I only used 1 Tbsp of olive oil and I used stevia instead of sugar. It’s still delicious!

  • This is soooooooooooooooo good! Love it!

  • love it

  • I am making this on Monday and wanted to add grill chicken, jalapenos and tomatoes and put it in corn tortillas. Any thoughts?

    • I think that sounds great, Alisa. Depending on how much you add in, you may need to increase the dressing.

  • I don’t care for bell peppers at all, so I substituted tomatoes. Too early for fresh corn (at least at the local store), so I used diced white onions. SO GOOD! My husband, a devout carnivore, said he could have eaten a big bowl of his salad for dinner alone. Thanks!

  • Also… the 2nd time I made it with canned corn b/c I was short on time, and I will say the fresh corn is so much better and crunchier.

  • Love this recipe. Have made it twice now for get togethers and it’s been a hit both times. Thank you for sharing.

  • Looks awesome and similar to another recipe I have used…. Also, Vinaigrette is in the title- is there a red wine vinegar or rice vinegar missing from the ingredient list?

    • Hi Lauren, I use the word loosely — lime juice is the only acid in the recipe. Hope you enjoy!

  • Sounds delicious, and so easy! One caveat: after reading about Monsanto’s GM corn, would recommend using organic corn from your favorite store or Farmer’s Market !

    • — Christine Gallo
    • Reply
  • My niece made this for a family get-together this weekend and it was fantastic! Can’t wait to make it myself.

  • Made this lovely salad last night for our Victoria day bbq and it was a bit hit – am taking the leftovers to my brothers BBQ today 🙂 will def make gain. Thanks

    • I made this salad last night to go with the main dish. It was delicious and easy to make. I am having the leftovers for lunch the rest of this week.

  • Its a great salad, been making it for ten years now! Really only need 2-3 T olive oil.

  • No matter how many times I make this, it’s always a HUGE hit! It is my most requested dish next to my potato salad.

  • Prepared this for a family dinner and it was a total hit!!! I love this salad and could eat it every meal.

    • — Nicki Howerton
    • Reply
  • This was great! Will be making again soon! Thanks for the recipe!

  • My sister made this recipe alongside her backyard barbecue spread and everyone chomped it up! it is the perfect accompaniment to grilled chicken and steak.

  • Absolutely the best!!! I started using less red pepper and added halved grape tomatoes. Delicious served with tequilla lime chicken!

  • This was a big hit at our last cookout. It was really good with doritos scoops.

    • — sharon keevert
    • Reply
  • I used tomatoes instead of the pepper & red onion instead of shallots, but otherwise went directly by the recipe.

    I tried it immediately after assembling and thought it was too spicy, tart, and weird tasting. 2.5 hours later it was the best thing I’ve ever put in my mouth!

  • Made for the first time yesterday and have eaten it for every meal since! I do have one question… has anyone tried making it without garlics/shallots? Just something I’m particular about when I bring food to work… raw garlic leaves the worst taste in my mouth.

    • Hi Kinzie, I can totally relate! I’m somewhat tolerant of raw shallots and garlic but avoid raw onions at all costs. Anyway, I wouldn’t leave them out but you might try cooking them first in a little olive oil. That should mellow them out enough. Please let me know how it turns out if you try it.

      • Made the salad last night (I told you I’m obsessed) with sauteed garlic and shallots — still tastes delicious! I used about a tablespoon of olive oil to cook, then another tablespoon just as I was turning the heat off and put that all in the bowl. Then added 4 tablespoons of oil as actual dressing. So, so delicious.

  • I made this salad last night and everyone loved it!!

  • Love this recipe and make it all the time! I used about 1/2 of the olive oil though and instead of sugar used Stevia 🙂

  • Just made this for tomorrow, my house smells yummy from the lime & cilantro

  • This recipe was a hit at my social gathering. I loved it and even my picky husband did as well! Definitely worth the time and effort to make! I followed the recipe exactly and let it sit overnight and most of the next day and it tasted amazing!

  • I love the addition of avacado to this salad. I make something similar using my lime and citrus habanero olive oil and garlic cilantro balsamic. I’ll have to get some avocados!

  • I made this tonight and it was fabulous!!! I did make a small change by not cooking the corn at all, just cut it off the cob in all its raw glory. 🙂 I loved the crunch it gave. Thank you for the recipe. I am definitely making this again.

  • I’ve made something similar to this several times from the site and love it! I lighten it up by reducing the oil and increasing the lime juice. I use green onions instead of shallots and there’s no sugar in that recipe and I add a bunch of halved grape tomatoes. Because I don’t like avocado, I leave it out. My husband and I love it! I’ve made it several times. It’s not usually a crowd favorite (too healthy? LOL) and it IS time consuming due to the chopping but I make it because it’s so light and filling. 🙂

  • This may be a dumb question…but do
    you zest the lime into the mixture or do you only zest if using a juicer?

    • Hi Ande, You zest the lime into the mixture. Hope you enjoy!

  • Amazing -looks good.

  • Looking forward to trying this recipe. It looks yummy

    • — Gale Manwaring
    • Reply
  • So yummy and good for you:)!

  • Found this salad on pinterest and finally had the chance to make it tonight. I have to say that the picture does not disappoint. It truly tastes as wonderful as it looks and that was a quick taste before I placed it into the refrigerator to let the flavors marry. Can’t wait until dinner 🙂

  • This is the best salad I have ever made! Thank you for sharing the recipe 🙂 I share this recipe with all of my friends now. It has been an instant favorite and an instant love.


  • I roasted my corn and red pepper and it turned out great!

  • Add some chopped/seeded jalapeno and green onion! Really good! It’s also really good to mix with a green leafy salad. Make a little extra dressing and toss everything together!!!!!

  • Can’t wait to try this delicious sounding recipe.

  • I make this same dish, but I add quinoa and red wine vinegar.

  • This looks amazing!

  • Using this recipe to make veggie tacos.

  • You said that it tastes better as it mellows. ..and you can keep it for several days….but…Won’t the avocados go dark and mushy after a day?

    • Hi Marcia, The instructions say to add the avocado right before serving but that said, the lime juice in the vinaigrette will keep it from discoloring for at least a little while.

  • Looks awesome!! And delish!

  • This recipe is AMAZING! This is my second time making it. A LOT of chopping but SO worth it. I make this just for myself and eat off it for days! Thanks so much for such a delicious recipe! 🙂

  • Just wondering if the avocado turns brown after a while? Thinking about making this for son’s open house so it would be sitting out in a bowl of ice on the table.

    • Hi Diane, It will be fine. Just add the avocado right before you serve it. Toss it gently with the salad and the lime juice in the vinaigrette will keep it green for a while.

  • My family loves this salad. We serve it as a side dish to enchiladas or fish tacos. Soooo good!

    • — Heather Binkley
    • Reply
  • WOW! So delicious! I subbed the red pepper for tomatoes and fell in love. Regretfully, I halved the recipe (since I was only cooking for 2.5 of us) and we didn’t have any leftovers. Note: make the FULL amount this recipe calls for–even when cooking for only 2-3 people! It’s really. that. good.

  • LOVE, love loved this! I served it as a main dish with some baked corn tortillas. D.E.L.I.C.I.O.U.S

  • Hi! I just made this salad for supper. It was WONDERFUL! I had it as a lettuce wrap filling.

    • — Whitney McCrum-Morrison
    • Reply
  • Your recipe’s are amazing, thank you!

  • Thank you for this delicious inspiration!!! Looking forward to try it soon with a zippy Riseling.
    Cheers 🙂

  • I make a recipe very similar to this but, instead of red peppers, I use tomatoes. It is one of my very favorite foods and absolutely DELICIOUS left over! I eat it for breakfast, lunch and dinner when I make it. Also, when you use tomatoes, it makes a nice little addition to an egg burrito for breakfast. 🙂

    I’m going to get the ingredients to make the above version for this weekend. It sounds wonderful with the red peppers!

  • Oh my goodness I made a little adapted version of this salad but pretty much the same idea and I put it all over my taco and I ATE it. It was SO GOOD. I love how you can make it ahead of time! Jenn, you have not failed me yet I know I can always trust you for good recipes, thank you!

    I wrote about the experience here:

  • Amazing and delish! Will definitely be making this again. I only used one red bell because hub isn’t a big fan of bell pepper and it even got his approval! yum!! I also paired with a skinny margarita! 😉

  • Just made this tonight… absolutely delicious! I cut back on the olive oil (about half), hoping that it would still be good. IT IS! The avocado really tips this over on the scale, it’s an 11 😉

  • I have to try this, looks yummy. Brook, thanks for the points breakdown, I count points too.

  • Can’t wait to try this!

  • Delicious especially with grilled tilapia!

    • — Kara Murphy Schmidt
    • Reply
  • I had this today and I did go back numerous times! Soo good. Yummiest ever.

  • This is a great salad to make for a big crowd or when going to someone’s house for a bbq. It is a crowd pleaser! Plus, it tastes awesome the next day (I put some away for myself before I brought it to a bbq). It is also budget friendly. The ingredient lists seems long, but I bought everything for under $20 (minus the olive oil). I will def. make this again, and again, and again….

  • I made this for a party. It was delicious and everyone loved it! I will definately be fixing again soon.

  • This salad has become one of my favorites! I make enough ahead of time to last the week, and I bring it for lunch every day at work. Yum!!

    • — Melissa Norton
    • Reply
  • Made this last night and have made it at least 5 times. Its great. I usually have most of these ingredients on hand goes well with the turkey burgers on here as well or any burger on here for that matter.
    Love your recipes Jenn!

  • i love black beans and corn salads. i’m making this tonight for dinner.

  • We are on the Daniel diet so I made this using agave nectar, lemon juice & zest because I had them. I also used organic frozen no sugar corn
    It was fabulous & will definitely make it again & again.
    Thank you.

  • I saw this on Pinterest, and I *had* to make it. It’s beautiful and a great dip or accompaniment to Tex-Mex menus. I cut the oil by half, increased the garlic, and added chopped fresh jalepenos. It’s awesome! Thank you so much for sharing.

  • I made this, this morning and have yet to put the avocado in but I tried it to see how the flavors were coming together and WOW, I want to eat the whole thing! I did put about half the salt in, extra garlic (because we are garlic fanatics) and only had one can of beans, but everything else was as directed. This is my new standby recipe!

  • I can’t wait to make this! My mouth is watering.

  • This looks mouth watering. I am motivated to try this. Thank you for sharing this recipe.

  • Great recipe

    • A friend just made this salad for a potluck and it is awesome! Can’t wait to try it myself.

    • This looks yummy…am making it this weekend, and looking forward to the results…OMG…..can’t wait!

      • — Barbara Tilley
      • Reply
    • Quick question: why do we have to zest the limes? Is that suppose to go in the dish as well. Thanks!

      • Hi Molly,

        Yes, the lime zest goes into the salad and has tons of flavor. Hope you enjoy!

  • Try it with frozen watermelon instead of sugar! Mmm

  • I made this for Super Bowl and it was a big hit. My only issue is there was too much liquid at the bottom and had to keep stirring it. When others decreased the oil, did you have liquid at the bottom too? I let this sit overnight since I read the flavors would blend better which they did. Maybe I should have drained this before serving?

    • Hi Tammy, There is a generous amount of dressing with this salad. I prefer it that way, especially if I’m serving it with chicken and need a bit of a sauce, but you could certainly decrease the quantities a bit. If the only issue is having to stir it a lot, you can serve it in a shallow dish so that the dressing doesn’t all sink to the bottom. Hope that helps!

  • This was pretty good. I’d make this again with a few substitutions. I’d use lemon instead of lime and probably 4 tbs instead of 6. I’ll definitely cut the oil to 5 tbs next time. I ALMOST did and regret adding it all now. I like red onions more than shallots so I’ll do those and I’ll probably add a bit more cayenne. Oh, and it definitely needs more avocado. 3-4 for avocado lovers like me. Oh, and I’ll definitely add mango chunks next time and omit the sugar. My friends and boyfriend really liked it as is.

  • I substituted with canned corn and added grape tomatoes. It was a big hit at our church supper!

  • Corn is not in season any more. Do I substitute canned or frozen?
    It looks & sounds wonderful.

    • Hi Mary, Lots of people have been having luck with frozen corn. That should definitely be better than canned. Good luck and hope you enjoy!

  • I use WHITE SHOEPEG CORN in a can, it is crisp and tasty : )

  • This was super yummy! I made a couple changes to eliminate some calories and for convenience (splenda instead of sugar, added some chopped up banana peppers, cut oil in half and used the juice from the banana peppers and replaces shallots with red onions). Fresh corn is out of season and it was still really good with canned.

  • Is there a weight watchers point count to this??anyone??

    • — Kathy Henriksen
    • Reply
    • I used 3 med avocados, reduced the oil to 5T and (because we like a bit more garlic) used 4 cloves. With these modifications, using 8 servings for the entire recipe, it equals 8 points per serving.

    • Hi Kathy,

      I just added up the points and it’s about 6 points per serving (not including avocado). And I also cut the oil down to 6 tablespoons. If you add the avocado, which I will cause I love it… add another 2 points for 1/4 of a medium avocado. It’s not as low in points as I was hoping, but I might cut back on the oil next time.

      Hope this helps!

      • For the ww points, what is the serving size?

  • Delicious!! Served it with fish tacos. It was perfect. I also used frozen corn…no fresh available, turned out great! thanks.

  • I just made this salad and I can tell you its absolute amazing!

  • Does anyone know how many cups this makes?

  • I make a similar version of this we call “Cowboy Caviar” Cant’ wait to try this one too!

  • I cant eat bell peppers. Could I substitute a good firm tomato, like Roma, deseeded of course?

    • Hi Rebecca, You could definitely substitute a tomato. Hope you enjoy!

      • I can’t stop eating this stuff!! I am a vegan and added a few roasted almonds and green olives. Let’s put it this way, if I was on death row (which I am not) this would be my requested last meal!!

  • I literally just made myself sick on this. SO GOOD! We ate it over brown rice. Hubby added steak and shredded cheese to his…daughter added tortilla chips. They said it reminded them of a Chipotle Bowl. Thank you!!!

  • Got to try this

    • — Rosalie Nicholson
    • Reply
  • One of my coworkers brought this today and shared the recipe. This is awesome…Got to make it for the Superbowl!!

  • I made this tonight and it was delish! I cheated, though, and did not use fresh corn. I used a bag of Steamfresh white/yellow corn…steamed and cooled. It tasted great and still had crunch!

    • Forgot to mentioned that I also halved the recipe, so one bag of corn was the perfect ratio for one can of beans and one avocado.

    • Great tip on the steamfresh corn, Claire. Especially for winter when corn is out of season. Thanks for your comment!

  • I made this, with some changes- I thought 9 tablespoons of olive oil seemed too much so I used 5 instead, and deleted the sugar- we also like our spicy food so I added a shake or two more of the cayenne, and served it with slow roasted pork tacos- it was absolutely delicious and I am making more tomorrow! I still found it to be on the wet side, so perhaps I will use 5 TBL of lime juice instead, and I also grilled my corn-

  • I made this and you were so right! Folks kept coming again and again. I ran out of the salad soon. This is staying in my favorite. It is so simple and amazingly tasty. Thank you for sharing.

  • This was REALLY, REALLY, REALLY good.

    • — Marina Gonzalez
    • Reply
  • Hi Joanne, You can just leave it out or substitute parsley. It will be good either way. Hope that helps!

  • I don’t like cilantro can I use either parsley or basil or am I just better to make it without cilantro

  • Alaina Tobias

    Appreciate you sharing, great post.Really thank you! Want more.

  • this looks fabulous. Having lived in Texas for 13 years, and now living in Seattle, I LONG for good Tex Mex, but in the end, its what we make at home that tastes best…..

    • — Heidi de la Garrigue
    • Reply
  • Yaay, I can’t wait to make this! You made this look so easy I had to try and make it myself… wish me luck, I’m new to the kitchen…

  • I just made this recipe and promptly inhaled 2 bowls! So amazing!

  • I have made this three times and every time I make it my family and friends are always asking for more. I have sent this recipe to other friends and they tell me how mush of a hit it is for them too. I can totally taste the difference of the sugar but dont always add it. It is good with or without. I am going to try your other recipes too. They look delicious. I was attracted to this recipe just because of the beautiful photo.

    • — Kimberly Sanchez
    • Reply
  • made this for dinner tonight…tastes so great! thanks for the great idea! I gave you a shout-out on my blog for the recipe creds 🙂

  • This is sooo amazing. Made it with the Tequila lime chicken and chocolate cream pie for dessert. My friends, all real foodies, said it was “the perfect dinner”…it was really good!

  • Made this last night it was so great. Such a good way to use up veggies from the garden and what is in season. Thanks again for another great recipe.

  • This is an absolutely amazing recipe! My husband, kids and I all loved it and I can see us serving it in a variety of ways. Tonight we opted to have it with grilled chicken and served it atop green leaf lettuce. I added 1/2 cup of finely chopped cucumber and 2 tsp of vinegar to mine. I liked the original and with the added ingredients. Thanks for sharing!

  • The same recipe you refer to on the Tequila Lime Chicken does not include the beans.. at least in the photo? I’ve been making a similar version of this salad for some time (less the beans when we are having chicken or fish), but one tip is to desilk the corn, soak it for a few hours in cold water and then dry them. Fire up the coals and brush a bit of olive oil on the corn. Grill it directly over the heat with a sprinkling of salt & pepper. Let them cool and use the kernals in the salad. SOOOO delicious with that roasted, fresh corn flavor!

  • I’ve made this salad FOUR times already! It’s a definite crowd-pleaser. Thanks!

  • I make a version of this…I call it Texas Tabouli because I add rice…it makes a great pot-luck dish warm or cold.

    • — Chris Carvajal
    • Reply
  • Made this for a family gathering and it was a big hit. What a great combination of flavors. Yum! Thank you!

  • OK – this recipe and pictures of this recipe make me seriously salivate. Must. Go. Buy. Ingredients.

  • Love this version! And I’m glad I inspired. 😉 My parents happened to be visiting when I made this and they couldn’t get enough of it! Also, your photos are just as amazing.

  • Made this last night with grilled Mahi Mahi, very good!

  • I have a party at work next week and it is a Mexican theme. your timing is perfect. Thanks for posting.

  • What a beautiful-looking salad! I love the combination of ingredients, too… very fresh and summery.

  • very nice – perfect salad for me! Love your photography! I hope you will submit this (and more) to


  • I make this salad all the time in the summer. I will confess though, if I am feeling lazy, I will just pour some Paul Newman’s Lime Vinaigrette dressing on it – Scrumptious!

  • That looks so delicious. I’m going to HAVE to make it tonight!

    • This looks healthy but I’m hesitant because of all the oil added. Have you tried making it without the oil?

      • Hi Laura, You can reduce the oil a bit but I wouldn’t omit it completely.

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