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A fresh, colorful black bean salad with corn and avocado. The perfect side for taco night or any meal. It’s quick, easy, and packed with flavor.
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This black bean salad is a must-try if you’re searching for a dish that’s as visually appealing as it is delicious. Bursting with vibrant colors and fresh flavors, it’s the perfect combination of protein-packed black beans, sweet corn, juicy cherry tomatoes, and creamy avocado.
The zesty lime dressing, infused with garlic, ties everything together making each bite full of flavor. Whether you’re serving it as a side at your next gathering or as a topping for tacos or burrito bowls (it’s one of our favorites for taco night!), this salad is a crowd-pleasing addition to any meal.
Ingredient Notes
Here are the simple, fresh ingredients you’ll need (pictured below) for the salad and dressing. Read on for a few notes.
Salad Ingredients
Black beans – you can use canned or cooked black beans. We usually go for the convenience of canned black beans, but freshly cooked black beans are also a great option.
Corn – we use canned corn because it’s so easy, but feel free to use frozen corn or corn cut fresh from the cob (as long as it’s been cooked or grilled).
Dressing Ingredients
Lime juice – freshly squeezed is best, but bottled lime juice works in a pinch.
Garlic – use freshly minced garlic. You can substitute pre-minced garlic if needed. (Check out our garlic conversion guide to see how much minced garlic equals a clove.)
See the recipe card for full list with amounts
Supplies
- Mixing bowls and spoons
- Measuring cups and spoons
- Cutting board and knife
- Garlic press
- Colander (to drain and rinse the black beans)
- Serving bowl and spoon
Let’s Make Black Bean Salad
Follow these simple steps to make this tasty salad.
1
Prepare all produce.
Wash all the produce. Quarter the cherry tomatoes. Dice the onions. Finely chop the cilantro. Drain and rinse the black beans. Drain the corn.
2
Combine salad ingredients.
Add black beans, tomato, red onion, corn, and cilantro to a medium mixing bowl. Gently toss together. Chill in the refrigerator until you’re ready to serve (ideally at least a few hours).
3
Prepare lime dressing.
In a small bowl, add the olive oil, lime juice, minced garlic, and salt. Chill until ready to serve.
4
Chop Avocado.
Right before serving, chop the avocado into small, bite-sized chunks and gently fold it into the salad to avoid bruising.
5
Add lime Dressing.
Pour the lime mixture over the black bean salad. Mix well.
6
Garnish and Serve.
Top with your choice of garnishes (lime slices or wedges, avocado slices, cotija cheese, and/or cilantro leaves). Enjoy as a side dish or serve with tortilla chips.
More About This Recipe
- Highly customizable. We love how easily you can add or remove ingredients to suit your preferences. If you don’t like cilantro, no problem—you can leave it out! If you’d rather add red peppers instead of tomatoes, go for it! The ways to vary this salad are endless (see more ideas in the recipe card notes).
- Quick and easy. This salad comes together in 20 minutes or less, so it’s perfect for last-minute barbecue invites or a quick taco side for taco night.
- Fresh and wholesome. Packed with wholesome ingredients, this dish is light, full of nutrients, and a tasty way to enjoy veggies.
Frequently Asked Questions
Here are answers to commonly asked questions about making this bean salad.
Can I make this black bean salad ahead of time?
Yes, you can prepare the salad ahead of time and refrigerate it. Just add the avocado and dressing right before serving to keep it fresh and flavorful.
How long does this salad last in the fridge?
The salad can be stored in an airtight container in the fridge for 2 to 3 days. However, the avocado may brown over time, so it’s best to add it just before serving.
Can I customize the ingredients?
Absolutely! You can easily swap or add ingredients based on your preferences. Try adding red peppers, cucumber, or even a sprinkle of cotija cheese for extra flavor.
More Salad Recipes
- Mexcian Street Corn Salad
- Avocado Tomato Romaine Salad
- Tuna Pasta Salad
- Cauliflower Ranch Pasta Salad
Black Bean Salad with Corn and Avocado
A fresh, colorful black bean salad with corn and avocado. The perfect side for taco night or any meal. It’s quick, easy, and full of flavor.
- Total Time: 20 minutes
- Yield: 14 to 16 servings 1x
Ingredients
Salad
- 3 cups black beans, rinsed and drained (2 – 15 oz. cans)
- 1 1/2 cups corn (1 – 15 oz. can)
- 1 cup red onion, chopped
- 1 cup cherry tomatoes, quartered
- 1 large avocado, diced
- 2 tbsp fresh cilantro, finely chopped
Dressing
- 2 tbsp lime juice (approx. juice of 2 limes)
- 2 tbsp extra-virgin olive oil (or avocado oil)
- 2 cloves garlic, minced
- 1 tsp sea salt (or to taste)
Garnishes
- Cilantro leaves, optional
- Lime wedges or slices, optional
- Avocado slices, optional
- Cotija cheese, optional
Instructions
- Wash all produce and chop the red onion, tomatoes, and cilantro.
- Drain and rinse beans. Drain corn.
- Add the beans, corn, tomatoes, and red onion to a medium bowl.
- Chill in the refrigerator until ready to serve (ideally at least a few hours).
- For the dressing, mix together the lime juice, olive oil, minced garlic, and salt. Chill until ready to use.
- Right before serving, chop the avocado.
- Mix in the avocado and lime dressing.
- Garnish with toppings of choice (lime wedges, avocado slices, cilantro leaves, or cotija cheese).
- Serve and enjoy as a side dish or with tortilla chips.
Notes
- Storage: Store in an airtight container for 2 to 3 days.
- Chip dip option: This salad also makes a tasty chip dip. If you plan to serve it as a dip, add tortilla chips to your grocery list.
- Variations:
- Black beans: you can swap the canned black beans for cooked black beans.
- Corn: instead of canned, you can use frozen corn, fresh corn cut from the cob, just make sure it’s been cooked.
- Avocado: if you love avocado, feel free to add more.
- Tomatoes: you can also use grape tomatoes or even diced Roma tomatoes if preferred.
- Other veggies to add: try sliced jalapeno, red peppers, or your favorite veggies.
- For a kick: sprinkle in some cumin or chili powder.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Chop and Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 105
- Sugar: 2.2 g
- Sodium: 368.1 mg
- Fat: 3.9 g
- Saturated Fat: 0.6 g
- Carbohydrates: 15.3 g
- Protein: 4.1 g
- Cholesterol: 0 mg
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