Black Bean Salad with Corn, Avocado & Lime Vinaigrette
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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 (thank you, Ellen!). It’s a huge crowd-pleaser and one of the most popular recipes on my website. The 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 for a delicious (and easy!) Southwestern-themed cookout. Or, for an appetizer spread, serve it tortilla chips for scooping and chicken quesadillas.
Table of Contents
“I have made this about 4 times in the last couple of weeks. My family loves it! The flavors and textures come together perfectly!”
What You’ll Need To Make Black Bean Salad with Corn, Avocado & Lime Vinaigrette
- Black Beans: Form the hearty base of the salad, providing protein and texture.
- Corn: Adds sweetness and crunch and contributes to the salad’s vibrant color.
- Red Peppers: Offer a pop of color and juicy sweetness to the salad.
- Garlic and Shallots: Infuse the salad with aromatic depth of flavor.
- Salt and Cayenne Pepper: Season the salad, balancing flavors and adding a hint of heat.
- Sugar: Balances the acidity of the lime juice and enhances the overall flavor profile of the salad.
- Extra Virgin Olive Oil: Creates a luscious and smooth vinaigrette, binding the ingredients together.
- Lime Zest and Lime Juice: Provide brightness and tanginess, elevating the salad’s flavors.
- Fresh Cilantro: Adds a burst of freshness and herbal aroma to the salad.
- Avocados: Contribute creaminess and richness, complementing the other ingredients perfectly. If you’re unsure of the most efficient way to prepare an avocado, see my step-by-step guide on how to cut an avocado.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by cooking the corn in boiling salted water.
A few minutes is all it takes — you want it super crisp. Refresh the corn under cold water to stop the cooking process.
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.
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!
Frequently Asked Questions
Sure, I recommend chilling it for a few hours or overnight. If necessary, you can make it up to 1 day ahead. Just hold off on adding the avocado until you’re ready to serve to keep it fresh and vibrant.
This is best with fresh corn but when it’s not in season, you can use canned or frozen corn. Just drain and rinse canned corn before adding and if using frozen, ensure it’s thawed beforehand. You’ll need a total of about 2-1/4 cups of corn kernels for the salad.
To add a kick of heat, you can double the cayenne pepper or add a diced jalapeño. For the jalapeño, adjust the amount based on your preference for spiciness, keeping in mind that the heat of the peppers lies in the seeds and veins.
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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!
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 3 ears fresh cooked corn, kernels cut off the cob
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot
- 2 teaspoons salt
- ¼ 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
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions
- 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, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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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.
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.
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.
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.
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!
Hi Danielle, Here’s a good how to: http://www.cookthink.com/reference/199/How_to_zest_a_lime
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.
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 🙂
K
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!
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.