Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

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 with lime vinaigrette in a white bowl

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 in white bowl

Black Bean Corn Avocado Salad Ingredients

For the black bean avocado salad itself, you’ll need: 

  • Canned black beans
  • Tomato
  • Avocado
  • Frozen corn 

And for the lime vinaigrette, you’ll need: 

  • Lime juice
  • Honey 
  • Olive oil
  • Cumin
  • Salt and pepper

close up of corn and bean salad with avocado in white bowl

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! 

Black Bean Corn Avocado Salad in white bowl next to forks and spoon

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! 

Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette - Everything tastes better with avocado!! Easy, healthy and tons of flavor!

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!
Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

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. 

Yield: 2 to 4 servings
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Salad

  • 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)

Vinaigrette

  • 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

Instructions

Make the salad

  1. Combine all ingredients in a large bowl; set aside while you make the vinaigrette

Make the Vinaigrette

  1. 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

  1. 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.

Notes

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


Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 394 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 638mg Carbohydrates: 56g Fiber: 13g Sugar: 19g Protein: 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!

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!

Green Powerhouse Salad with Sesame-Ginger Vinaigrette (vegan, GF) - 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!

63 comments on “Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette”

  1. This looks so healthy and filling without being heavy! We love these kinds of southwestern/Mexican inspired salads. The vinaigrette sounds just right–and I’m sure it would be great on green salads too! This is already on my “to make” list later in the week!

  2. This is totally my type of salad! As much as I love my lettuce, spinach, and kale, it is so refreshing to have a non-green salad!

  3. My goodness that Cumin Vinaigrette sounds OFF THE CHARTS! I love how simple and easy this salad is…definitely something I need to balance out my cookie fest over the Holidays. Pinned!

  4. Love these flavor combos. And, isn’t it just so colorful and beautiful? This dressing is totally new and intriguing to me, I’ve got to try it! …. And I’ve missed so many of your salad recipes featured in the related posts, going back to try some of those too! Thanks Averie, have a great week!

  5. This salad looks fantastic, Averie! I love adding black beans and corn into salads. And that vinaigrette sounds so flavorful! Pinned!

  6. It looks so delicious. I will definitely try it. Thank you so much for sharing it.

  7. I love salads like this! My body is definitely caving salads every day!

  8. Craving….or caving. Either way. ;-)

  9. I used to make something like this…and then I stopped. WHY? Thank you for reminding me about it – and this dressing is PERFECT!

  10. I hear those resolutions calling my name….actually I didn’t make any this year but my goal is healthier breakfasts and more salads. This looks simple and tasty.
    Nom nom.

    Pretty and pinned.

    Happy Monday Averie!

  11. As a mom of two kids, I love anything that I can make ahead! This is definitely going to be in my rotation. My 1-year old could probably feed this to herself with a smaller amount of dressing. Win-win. Thanks!

  12. There is not one single thing in this that I would even think about changing. Literally, I love everything about it! LOVE all these flavors!

    My family makes a version of this for almost every gathering, but it is heavier and more beany. I like the addition of avocado, because salads with avacodo >>>> salads without it!

    • This is your kind of salad. There’s nothing in it you could object to :) And seriously so filling and hearty and I made this a lonnnnnnng time ago but then with the holidays, no one wants to see bean salads. So…I held off til January-the-get-skinny-month :)

  13. oh my gawd Averie . . this salad looks sooooo good. . and damn!!! I started a juice cleanse today. . ok, I know what I’m making at the end of this week!!!

  14. I love this salad but I am crazy about the vinaigrette!! Looks fabulous, Averie!

  15. So many of my favorite flavors in a single dish! YUM!

  16. Cumin is my favorite spice on the planet. No joke :) I’m loving this salad!!

  17. I am A-OK with healthy salads! This one looks fabulous Averie. Avocado anything has me swooning.

  18. oh.my.gosh. This looks legit delicious! I can’t wait to make this tomorrow!!! I’ve tried so many times to make the perfect bean-corn-avocado salad, and I have a feeling this is going to be THE ONE. Thank you for all of your incredible recipes. You are a kitchen SAINT!

  19. This looks perfect!!!! I just bought a small bag of avocados. I love them.
    In fact I like the other two ingredients a lot,but I love avocados.
    Great dressing!

  20. This salad is full of things I love! I could eat this every day. I don’t really do the whole healthy thing in January but I always love a good salad. This is a keeper!

  21. I’ll gladly eat healthier, when healthy looks so delicious!!

  22. that vinaigrette sounds amazing. We call this texas caviar here in Houston but regardless of the name it looks great

  23. i couldn’t wait to check this out after seeing the title in my inbox last night! this is RIGHT up my alley. looks delish and healthy!

  24. That looks like the perfect lunch!

  25. This looks really delicious, I love the lime, cumin and avocado, combo, it’s like a little bit of summer in January :)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.