Black Bean Salad with Lime Vinaigrette
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Hearty beans, sweet corn, creamy avocado, and a bright citrusy kick—this black bean salad checks all the boxes and goes with whatever you’re grilling. It’s one of those crowd-pleasing recipes that’s sure to be on repeat.
This black bean salad recipe was sent to me by one of my readers (thank you, Ellen!) and has become one of the most popular recipes on my site. Similar to cowboy caviar, it’s a total crowd-pleaser—and since it’s vegan, everyone at the table can enjoy it. The salad is perfect for potlucks, picnics, and backyard get-togethers, especially because you can make it ahead of time (it actually gets better the longer it sits).
Try serving this black bean salad with my grilled tequila lime chicken or blackened chicken for a delicious (and easy!) cookout. Or, for a fun appetizer, pair it with tortilla chips for scooping!
“This was the most delicious concoction of ingredients I’ve tasted in YEARS!!!”
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-by-Step Instructions
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.
More Summer Salads You May Like
Black Bean Salad
Ingredients
- 3 ears fresh corn (see note)
- 2 (15-oz) cans black beans, drained and rinsed
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from 1 medium shallot
- 2 teaspoons salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons sugar
- ½ cup + 1 tablespoon extra-virgin olive oil, best quality such as Colavita
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- ¼ cup + 2 tablespoons fresh lime juice, from 3 limes
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 avocados, chopped
Instructions
- Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.)
- 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.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Comments
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Has anyone made this and added fresh cooked shrimp? I made the dressing and love it! Tastes to me like it would compliment the shrimp. Also, I have grape tomatoes on hand that I need to use, so thinking of using those instead of red bell peppers. Planning to serve tomorrow night, so I thought I would add the tomatoes and avocados just before serving. I’ll add the shrimp tomorrow morning so that they can soak up some of the dressing!
It is wonderful with shrimp. I like to add grilled chipotle shrimp and mango.
This salad is amazing, I’ve made it several times. Just a tip: if you use pretty firm (but still ripe) avocados, they don’t go brown and the salad will hold in the fridge really well for a few days!
The Black Bean Salad has always been a favorite of my son. It gets better every day, though it doesn’t last long. The fresh corn is an extra step but so tasty. I used infused lime olive oil (5 Tblsp) and infused chili olive oil for a bit of heat (2 Tblsp) and then extra oil as needed. I love the lime zest and lime juice. I did add infused vinegar, also,(espresso is my favorite, but I was all out, so grapefruit fit well with a touch of fig.) Because the infused oils are sweeter, I left out the sugar. The proportions are excellent, though. I don’t mean to change the recipe because this recipe is perfect as it is- I just use what I have on hand, and this recipe has all the right spices and ingredients for a perfect Black Bean salad. This recipe is a keeper.
Made this for a party. Guests raved about it, it was absolutely delicious!
Just made this! Excellent flavor, bite and texture! My granddaughter helped and will have a great recipe in the future. I had to swap out the cilantro for parsley as my daughter says cilantro tastes like soap.(I used to taste that before moving to San Diego) worked perfectly. Healthy summer salad.
This was good. I added a whole jalapeño, 1/2 t. cumin (may increase to 1 t.) and only 1 T of sugar.
I plan to serve this with your Peruvian chicken and Mexican rice recipes (with a fish) for 10-13 people. Should I double this and the rice recipe (I haven’t made these before and plan to practice with my family as we’ve only had the restaurant version before). Thank you!
Hi Phyllis, You could probably get away with making 1.5 times both of the recipes. Hope everyone enjoys the meal!
Wow, thank you so much for your quick reply, I really appreciate it! And Happy Mother’s Day!
🙂
Hope you had a great Mother’s Day!
Would this work on top of lettuce for a hearty salad? Wondering if this dressing would be good if I made a little extra as well if the lettuce needs it? Possibly adding the tequila chicken as well.
Thanks!
Sure, Jill, all of that should work. Just use a hearty lettuce so that it doesn’t get too soggy under the weight of the black bean salad. I’d love to hear how it turns out!
Could I use frozen corn?
Sure – enjoy!
Wow, 2 *tablespoons* of sugar? Seriously? I’ve travelled all over Mexico and cooked MEexican for years and I’ve never had (or seen) any salad with sugar in it. I have no idea why you think it needs it, the corn and red pepper should be sweet enough. Adding sugar is also sad as you’re pretty much spoiling the otherwise very good nutritional value in this salad.
I guess it’s an American thing – everything has to have sugar in it or melted cheese on top of in the good ‘ol USA, home to some of the highest rates of obesity and diabeties in the world.
You might enjoy her Black Bean & Corn Salad with Chipotle-Honey Vinaigrette from her 1st cookbook, but also available online. It is sweetened naturally with honey and it is out of this world like all of her recipes I have personally tried.
I made a smaller batch of this, halved everything, turned out great! My gluten free guests were happy to eat this with fresh corn tortilla chips. I like the idea of adding a jalapeño to this, too! Jenn’s recipes are always my go-to – I have her books and have gifted them to fellow cooks. They really are tried and true!
…. This is comment is a misleading review and nonsense. It’s an amazing salad and just leave the sugar out and replace with another sweetener.
Agreed. Can’t believe anyone would take the time to make snarky comments about obesity – ok…so he’s expressing his opinion – great…but not helpful. So omit the sugar!
Wow.
Felt the same way, just to be honest. Have done quite a few different avocado/black bean salads of our own and am going to try elements of this one as well, but have never cared for incorporating sugar at all. Definitely can just leave that out, though. Easy enough to do! And, in our own case, a necessary step. Not a fan of sweetness profiling in salads, personally.
Sidenote: That amount of oil, though… LoL