Black Bean Salad with Lime Vinaigrette

What You’ll Need To Make Black Bean Salad

• Canned Black Beans: The hearty base of the salad, adding protein, fiber, and satisfying texture.
• Corn: Brings natural sweetness, crispness, and a pop of color. Fresh summer corn is ideal, but canned or frozen will work too—if you go that route, you’ll need about 2¼ cups of corn kernels.
• Red Bell Peppers: Add bright color and juicy crunch, along with a touch of sweetness.
• Garlic and Shallots: Add a savory kick and lots of flavor to both the salad and the dressing.
• Salt, Sugar, and Cayenne Pepper: Balance the sweet and tangy flavors of the vinaigrette.
• Extra Virgin Olive Oil & Lime: Whisked together to make a smooth, tangy vinaigrette with plenty of zip.
• Lime Zest & Juice: The zest adds a fragrant citrusy punch, while the juice brings tangy brightness that pulls all the flavors together.
• Fresh Cilantro: Brings vibrant flavor and freshness. Feel free to leave it out if you’re not a fan.
• Avocados: Added just before serving for creamy texture and richness (see my step-by-step guide on how to cut an avocado).
• Jump to the printable recipe for precise measurements

Step 1: Cook and prep the corn. Bring a large pot of salted water to a boil and cook the corn for a few minutes. Rinse under cold water to stop the cooking, then cut the kernels off the cobs over a dish towel on a cutting board—it keeps them from bouncing off the board and also helps dry them (excess liquid will water down the dressing).

Step 2: Combine the ingredients. Rinse and drain the black beans. In a large bowl, mix them with the corn and all the other ingredients, except for the avocado.

Pro Tip: Store canned beans upside down in your pantry. It helps the liquid settle near the top, so when you turn the can right-side-up and open it, the beans slide out more easily, and you’re less likely to have to dig them out from the bottom.

Step 3: Toss, chill, and serve. Chill the salad until ready to serve, then dice and add the avocado at the last minute to prevent browning. Toss, taste, and adjust the seasoning if needed—the flavors tend to mellow in the fridge, so sometimes a bit more salt or a squirt of lime juice is need to brighten it up.

Leftover Black Bean Salad Ideas

This black bean salad makes fantastic leftovers and is a great to have on hand during the week to jazz up salads or make a quick snack. Some ideas:

• Tuck it into tacos or burritos – Add some shredded cheese, avocado, or grilled chicken for a quick meal.
• Serve it over greens – Instant taco salad with a scoop of this on top and a drizzle of ranch or vinaigrette.
• Spoon it over grilled chicken or fish – Adds fresh flavor and a pop of color.
• Stuff it into quesadillas – Mix with cheese and a little hot sauce, then crisp it up in a skillet.
• Top baked sweet potatoes – A hearty, satisfying lunch with a dollop of sour cream or Greek yogurt.
• Mix into cooked rice or quinoa – Makes a fast grain bowl with minimal effort.
• Serve it with scrambled eggs or in a breakfast burrito – A great way to use up the last scoop or two.of crumbled tortilla chips.