This Black Bean Corn Avocado Salad is tossed with a tangy cumin lime vinaigrette. It’s incredibly filling thanks to the beans and avocado, and can easily be packed for lunch.
Black Bean Corn Avocado Salad Recipe
Goodbye fudge, plates of cookies, wheels of Brie, and mugs of eggnog. And hello to healthy salads. Remember those New Year’s resolutions? Yeah, those.
Most people tend to indulge in their fair share of treats and empty calories from before Halloween to New Year’s Eve. I’m guilty, too. But I can only go so long before my body cries uncle and I push aside the junk and reach for healthier options, like this black bean corn avocado salad.
This black bean and corn salad has similar flavors to my Six-Layer Baked Taco Cups, but it’s even healthier. Plus, it’s naturally vegan and gluten-free!
This salad features hearty beans, juicy corn and tomatoes, and creamy avocado. There has to be some fat in a salad for me to feel full, and the avocado does the trick. The cumin lime vinaigrette is zippy, tangy-yet-sweet, and like all homemade dressings, you’ll need to experiment and tweak it based on your palette and preferences.
Making this corn avocado salad 4 to 8 hours in advance and allowing it to remain covered in the fridge really helps the flavors marry beautifully. The avocado may oxidize slightly, although the lime in the vinaigrette helps prevent it, but I’m willing to sacrifice a slight color change for enhanced flavor.
Black Bean Corn Avocado Salad Ingredients
For the black bean avocado salad itself, you’ll need:
- Canned black beans
- Frozen corn
And for the lime vinaigrette, you’ll need:
- Lime juice
- Olive oil
- Salt and pepper
How to Make Corn and Avocado Salad
Prep all the salad ingredients and add to a large bowl. In a liquid measuring cup, combine the lime vinaigrette ingredients and stir to combine. Taste the dressing and add more salt and pepper as desired.
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette, it just depends on your personal preference. If you have leftover dressing, store it in the fridge and use on other salads throughout the week.
If you want a heartier salad, you can add grilled chicken to this black bean corn avocado salad. Shrimp would also taste delicious here!
Tips for the Best Black Bean and Corn Salad
To make this salad vegan, use agave or a little maple syrup in place of the honey. Start with two tablespoons of sweetener in the dressing and add more as desired after tasting the cumin lime dressing.
Make sure you’re using a ripe avocado in this salad. The avocado is the star of this salad, but you won’t want to eat it if it’s still hard!
I used frozen corn for this black bean avocado salad and added it straight to the salad. I didn’t cook it first or anything since I knew the salad would be sitting in the fridge for a few hours before I ate it.
Lastly, if you like a little heat in your black bean salad, add some finely diced jalapeño to this recipe. Keep the seeds out if you don’t want too much heat, though!
More Black Bean Salad Recipes:
- Skinny Mexican Bean and Corn Salad — Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that’s perfectly light.
- Chicken Avocado Black Bean Salad — A Mexican-inspired salad with tender chicken, black beans, creamy avocado, juicy tomatoes, cilantro, lime juice and more! EASY, ready in 20 minutes, HEALTHY, and packed with fiesta FLAVORS galore!
- Avocado Black Bean Mexican Salad — EASY, ready in 10 minutes, and there’s so much FLAVOR from the lime-cumin-chili vinaigrette!
Pin This Recipe
- one 15-ounce can black beans, drained and rinsed
- 1 medium ripe tomato, diced (Roma or vine-ripened)
- 1 medium ripe avocado, peeled and diced for garnishing
- 3/4 cup frozen corn (I rinse it straight from the freezer and add it; I don’t cook it)
- 3 to 4 tablespoons lime juice
- 2 to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan)
- 2 to 3 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Make the salad
- Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Make the Vinaigrette
- Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Assemble the Salad
- Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor
Amount Per Serving: Calories: 394Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 638mgCarbohydrates: 56gFiber: 13gSugar: 19gProtein: 12g
Even More Healthy Salad Recipes:
Sweet and Sour Zucchini Corn Salad — Packed with big, bold flavors and tons of crunch! Healthy, light and not just another salad!
Green Powerhouse Salad with Sesame-Ginger Vinaigrette — Want to feel better, stronger, healthier? This salad does wonders!
Sunflower Chicken Salad — LOADED with juicy chicken, veggies galore, sunflower seeds, and a sunflower seed butter dressing!
Originally published January 12, 2015 and republished June 4, 2021 with updated text.