Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

Averie Sunshine
4.62 from 18 votes
Updated: May 07, 2026
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šŸŒ½šŸ„‘ This Corn Avocado Black Bean SaladĀ is a FRESH, HEARTY salad that’s incredibly filling and easy to meal prep. Tossed with a tangy cumin lime vinaigrette, it’s a delicious side dish and can easily double as a vegetarian main course.

Black Bean Corn Avocado Salad with lime vinaigrette in a white bowl.

Mexican Corn Avocado Black Bean Salad

Similar to my Mexican black bean salad, this avocado black bean salad with corn is a quick, easy side that’s super filling. Itā€™s the perfect meal prep lunch or side salad to any Mexican-inspired feast!

One of the most popular recipes on the blog, it offers a lot to love:

  • 10 ingredients are all you need.
  • There’s absolutely no cooking required.
  • Made with pantry staples, the cumin lime vinaigrette is zippy and tangy-yet-sweet.
  • Naturally gluten-free, dairy-free, and vegetarian, this corn avocado black bean salad recipe is perfect for potlucks, picnics, or your next cookout.

Loved it. The flavors were on point and it was so light and healthy that I ate it for my lunch and dinner and it didnā€™t make me feel sluggish or bloated.

Dorothy

Black Bean Corn Avocado Salad in white bowl.

Ingredients You’ll Need

This is a super simple salad that really packs in Mexican-inspired flavors with minimal ingredients. Gather the following items:

  • Black beans: I use canned black beans to save time, but Instant Pot black beans also work
  • Tomato: I prefer Roma tomatoes, but cherry tomatoes or grape tomatoes are also great
  • Creamy Avocado: Make sure youā€™re using a ripe avocado in this salad. The avocado is the star of this salad, but you wonā€™t want to eat it if itā€™s still hard
  • Frozen corn: Fresh corn also works. Grilled Mexican corn would also be delicious. Just slice the corn kernels off the cob
  • Cumin lime vinaigrette: Lime juice, honey, extra-virgin olive oil, cumin, salt, and pepper. 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

Adjust the ingredients

  • Want more spice? Add some finely diced jalapeƱo to this recipe. Or, include a dash of cayenne pepper in the dressing. Keep the seeds out if you donā€™t want too much heat, though!Ā 
  • Need more protein? Include grilled lime cilantro chicken, spicy garlic grilled chicken, or shrimp.
  • Love veggies? Feel free to include whatever you have on hand! Red bell pepper and red onion would make great additions and add a pop of color.
  • Craving cheese? Add a sprinkle of cotija cheese or feta.
  • Need more brightness? Add fresh cilantro or parsley.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

A colorful black bean, corn, and avocado salad served on a white plate.
A colorful bean salad with tomatoes, corn, and avocado served on a white plate with a jar of dressing beside it.

How to Make Corn Avocado Black Bean Salad

This black bean avocado corn salad couldnā€™t be simpler to prepare! Here are the basic recipe steps:

  1. Prep all the salad ingredients and add to a large bowl.
  2. 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.Ā 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 it on other salads throughout the week!
  3. Slowly pour about half of the vinaigrette over the salad.
  4. Toss gently to combine, and enjoy with baked tortilla chips for scooping!

What to Serve with Corn Avocado Black Bean Salad

A colorful salad with avocado, black beans, corn, and diced tomatoes.
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4.62 from 18 votes

Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

By Averie Sunshine
šŸŒ½šŸ„‘ ThisĀ Black Bean Corn Avocado SaladĀ 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.Ā 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 to 4 servings

Equipment

Ingredients 

Salad

  • 1 (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
  • Ā¾ cup frozen corn, I rinse it straight from the freezer and add it; I donā€™t cook it

Cumin Lime 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
  • Ā½ teaspoon salt, or to taste
  • Ā½ teaspoon black pepper, or to taste

Instructions 

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.

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 enhancedĀ flavor

Nutrition

Serving: 1serving, Calories: 394cal, Carbohydrates: 56g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 13g, Sodium: 638mg, Fiber: 13g, Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

Ā©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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A colorful black bean, corn, and avocado salad topped with cumin lime vinaigrette.
A colorful black bean, corn, and avocado salad with cumin lime vinaigrette.
Black Bean Corn Avocado Salad Pinterest image.

More Black Bean Salad Recipes: 

Skinny Mexican Bean and Corn Salad ā€” Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette thatā€™s perfectly light.

A bowl of skinny Mexican bean and corn salad.

Chicken Avocado Black Bean Salad ā€” A Mexican-inspired salad withĀ 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!

A bowl of chicken avocado black bean salad.

Avocado Black Bean Mexican Salad ā€” EASY, ready in 10 minutes, and thereā€™s so much FLAVOR from the lime-cumin-chili vinaigrette!

A bowl of avocado black bean Mexican salad.

Mexican Corn and Black Bean Salad ā€” An EASY corn salad with black beans, zucchini, red onions, cilantro, lime juice, and more! So much Mexican-inspired FLAVOR in every bite of this family favorite recipe thatā€™s sure to be a hit!

Mexican Corn and Black Bean Salad in a white bowl.

Vegetarian Burrito Bowl Salad ā€” Your favorite burrito ingredients minus the meat and extra carbs to keep things HEALTHIER! Ready in 10 minutes and keeps you satisfied but not stuffed! Great EASY lunch, dinner, or meal prep recipe!

Black Bean Burrito Bowl Salad in a white bowl.

Originally published January 12, 2015 and republished June 4, 2021 with updated text.

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4.62 from 18 votes (13 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  4. 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!!!

    Reply

    1. No, the beginning. By the end of the week you can start drinking and eating garbage food…that’s my logic anyway :)

      Reply

  5. 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!

    Reply

    1. 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 :)

      Reply

  6. 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!

    Reply

  7. 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!

    Reply

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

    Reply

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

    Reply

  13. 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!

    Reply

    1. I don’t post that many salads but over the years, I’ve accumulated a few and glad the related posts can breathe a little new life back into them!

      Reply

  14. 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!

    Reply

  15. 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!

    Reply

  16. 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!

    Reply