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Avocado Black Bean Mexican Salad

Averie Sunshine

4.75 from 8 votes

Updated: Apr 26, 2026

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🥑🫘 This Mexican Black Bean Salad is EASY, ready in 10 minutes, and there’s so much FLAVOR from the lime-cumin-chili vinaigrette! Vegan, gluten-free, nutritious, and delish, it’s great for lunch or a meatless Monday dinner.

Easy Mexican Black Bean Salad with Avocado

The salad is a marriage of my Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette and Skinny Mexican Bean and Corn Salad, and is perfect for a no-fuss lunch. Or make it as a side dish for dinner, served with your other Mexican favorites. From Labor Day to Cinco de Mayo parties, it’s always a crowd favorite.

• With minimal prep time, the salad is great for a last-minute option.
• Every bite is crispy, creamy, sweet, savory, and super refreshing.
• The salad can serve as a stand-alone meal and is also great as a side with tacos and burritos or topped with grilled jerk shrimp or grilled lime cilantro chicken.

Ingredients You’ll Need

This black bean Mexican salad recipe is one of my favorite ways to take advantage of fresh produce. Here’s an overview of what you’ll need:

• Avocado: Look for ripe avocados that are dark green and give just slightly when squeezed
• Black beans: I use canned beans to save time and always look for no-salt-added varieties, so I have more control over the flavor
• Tomatoes: Cherry or grape tomatoes are best
• Cucumber: Use English cucumbers, which have fewer seeds and thinner skins than regular cucumbers
• Green onions (scallions)
• Fresh cilantro
• Cilantro lime vinaigrette: Combine lime juice, honey (or agave), olive oil, apple cider vinegar, cumin, chili powder, salt, pepper, and optional cayenne

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 Mexican Black Bean Salad

1. Combine all the salad ingredients in a large bowl.
2. Whisk or shake the dressing ingredients in a small bowl or jar.
3. Drizzle half the vinaigrette over the salad, and toss to combine.
4. Add more dressing as desired, and finish with lime zest or a dash of red pepper for extra flavor.
5. Serve immediately, or chill in the fridge. I prefer to let my salad chill for 4-8 hours. The color of the avocado will change slightly, but it’s worth it for the enhanced flavor in my opinion!

What to Serve with Mexican Black Bean Salad

Steak Quesadillas

20-Minute Baked Lime Cilantro Chicken Breasts

Slow Cooker Chicken Carnitas

Grilled Salsa Verde Pepper Jack Chicken

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4.75 from 8 votes

Avocado Black Bean Mexican Salad

By Averie Sunshine

🥑🫘 The salad is fast, easy, ready in 10 minutes, great for lunch or as a dinner side, and full of flavor from the lime-cumin-chili vinaigrette. It’s tangy-yet-sweet and perfectly coats tender chunks of avocado, hearty black beans, and juicy tomatoes, cucumbers, and green onions. Add corn, bell peppers, or queso fresco if desired.

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 cups

Equipment

• 1 Large Bowl
• 1 Small Bowl

Ingredients 

Salad

• ▢ 1 or 2 medium ripe avocados, peeled and diced
• ▢ one 15-ounce can black beans, drained and rinsed (I use no-salt added
• ▢ 2 cups cherry or grape tomatoes, halved if desired
• ▢ 2 cups English cucumber, about half of one large cucumber, diced into 1/2-inch pieces
• ▢ ½ cup green onions, trimmed and sliced into thin rounds
• ▢ 2 to 4 tablespoons fresh cilantro, optional

Vinaigrette 

• ▢ 2 to 3 tablespoons lime juice
• ▢ 2 to 3 tablespoons honey or agave, use the later to keep vegan
• ▢ 2 to 3 tablespoons olive oil
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ ¾ teaspoon kosher salt, or to taste
• ▢ ¾ teaspoon freshly ground black pepper, or to taste
• ▢ pinch cayenne pepper, optional and to taste

Instructions 

• Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette.
• 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 if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.
• 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. 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. May be served chilled or at room temp.
• Adapted from Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette and Skinny Mexican Bean and Corn Salad

Nutrition

Serving: 1, Calories: 255cal, Carbohydrates: 32g, Protein: 7g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Sodium: 465mg, Fiber: 9g, Sugar: 13g

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

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My FAVORITE MEXICAN RECIPES

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

Skinny Mexican Bean and Corn Salad – Two kinds of beans, juicy corn, tomatoes, peppers, and more tossed in a light chili-lime-cumin vinaigrette! Healthy, easy, ready in 5 minutes, and loaded with flavor!

Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing – Loaded with your favorite taco fixings, minus the shells, to keep things healthier without sacrificing any flavor! The dressing is easy, creamy and irresistible!

Mexican Wedge Salad with Creamy Avocado-Cilantro Dressing – A Mexican twist on the classic wedge salad with black beans, peppers, corn, crunchy tortilla strips, and more!! Easy, healthy, and the dressing is so flavorful!!

Blueberry Corn Salsa – Berries, corn, jalapeno, cilantro, and more in this easy and healthy salsa that’s ready in 5 minutes!! So good you can eat it on it’s own like a salad! The sweet fruit balances the heat and it’s a guaranteed hit!

Lime Cilantro Chicken with Mixed Rice and Black Beans – Easy, one skillet, 15-minute meal! Tons of textures and bold flavors in every bite! The lime makes this dish just pop!

Tropical Chickpea Salad – Pineapple, mango, pineapple salsa, and pico de gallo tossed with chickpeas for a salad that tastes like a tropical vacation! Easy, ready in 5 minutes, loaded with sweet-yet-savory flavor, and so healthy!