Prep Time: 15 minutes | Chill Time: 15 minutes | Total Time: 30 minutes | Servings: 6
Introduction
Black bean corn avocado salad recipe with cherry tomatoes, red bell pepper, cilantro and fresh lime dressing is a colorful, nutritious salad that's packed with fresh vegetables and bold Southwestern flavors. Creamy avocado, hearty black beans, sweet corn, juicy cherry tomatoes, crisp bell peppers, and fragrant cilantro are tossed together in a bright homemade lime dressing for a refreshing dish that's perfect for barbecues, meal prep, potlucks, or healthy lunches. This easy salad comes together in minutes and pairs beautifully with grilled chicken, steak, seafood, or tacos. For the best texture, gently fold in the avocado just before serving to keep it fresh and creamy.
Ingredients
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 2 cups (330 g) sweet corn kernels, fresh, canned, or thawed frozen
- 2 cups (300 g) cherry tomatoes, halved
- 1 large red bell pepper, diced
- 2 ripe avocados, diced
- 1/2 medium red onion, finely diced
- 1 jalapeño, finely sliced (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 3 tablespoons (45 ml) fresh lime juice
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (2 g) chili powder
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
- Lime wedges, for serving (optional)
Step-by-Step Instructions
- Prepare the ingredients. Drain and rinse the black beans well. Halve the cherry tomatoes, dice the bell pepper and red onion, slice the jalapeño if using, chop the cilantro, and dice the avocado just before assembling.
- Mix the dressing. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper until smooth and well combined.
- Combine the salad. In a large bowl, add the black beans, corn, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro. Toss gently to distribute the ingredients evenly.
- Add the avocado. Carefully fold the diced avocado into the salad using a large spoon or silicone spatula to avoid breaking it apart.
- Dress the salad. Pour the lime dressing over the mixture and gently toss until everything is lightly coated.
- Chill. Refrigerate the salad for 10–15 minutes to allow the flavors to blend before serving.
- Serve. Garnish with extra cilantro and lime wedges. Enjoy as a fresh side dish or serve with grilled chicken, steak, shrimp, tacos, or tortilla chips.
FAQs
Can I make this salad ahead of time?
Yes. Prepare all of the ingredients except the avocado and dressing up to one day ahead. Add the avocado and dressing just before serving for the freshest texture.
Can I use frozen or canned corn?
Absolutely. Frozen corn should be thawed, and canned corn should be rinsed and drained before adding to the salad.
How long does this salad keep?
Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best flavor and appearance, enjoy it the same day it's prepared.