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Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

Averie Sunshine

4.62 from 18 votes

Updated: May 07, 2026

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🌽🥑 This Corn Avocado Black Bean Salad 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.

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. It’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 didn’t make me feel sluggish or bloated.

Dorothy

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 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
• 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

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

How to Make Corn Avocado Black Bean Salad

This black bean avocado corn salad couldn’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. 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

Grilled Salsa Verde Pepper Jack Chicken

Easy 30-Minute Chicken Fajitas

Pulled Pork Tacos

Baked Cheesy Beef Taquitos

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4.62 from 18 votes

Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

By Averie Sunshine

🌽🥑 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. 

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 to 4 servings

Equipment

• 1 Large Bowl
• 1 Small Jar

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
• ▢ ¾ cup frozen corn, I rinse it straight from the freezer and add it; I don’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
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ 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 enhanced 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.

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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!

Mexican Corn and Black Bean Salad — 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 that’s sure to be a hit!

Vegetarian Burrito Bowl Salad — 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!

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