This black bean salad recipe came to me via one of my readers, Ellen Koh. Over the years, it has become one of the most popular recipes on my website. Readers have even called it “veggie crack” because it’s so addictive! I love it for entertaining because it’s festive and 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.
Begin by cutting the fresh-cooked corn off the cobs. The best way to do this (to keep the kernels from flying all over the place) is to invert a small bowl inside of a larger bowl. Hold the corn upright on top of the inverted bowl and use a sharp knife to cut downward, as close to the cob as possible, allowing the kernels to fall into the larger bowl.
Rinse and drain the black beans. For best results, use a good quality brand of black beans, like Goya or Bush’s.Combine the corn and black beans with the remaining ingredients, except for the avocado.
Toss and chill until ready to serve.
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.
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.
That’s all there is to it. Enjoy!
My Recipe Videos
Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette
- 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
- 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.
- Per serving (8 servings)
- Serving size: 3/4 - 1 cup
- Calories: 464
- Fat: 24 g
- Saturated fat: 3 g
- Carbohydrates: 52 g
- Sugar: 7 g
- Fiber: 15 g
- Protein: 13 g
- Sodium: 591 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.