Black Bean Salad with Lime Vinaigrette
This post may contain affiliate links. Read my full disclosure policy. Hearty beans, sweet corn, creamy avocado, and a bright citrusy kick—this black bean salad checks all the boxes and goes with whatever you’re grilling. It’s one of those crowd-pleasing recipes that’s sure to be on repeat. This black bean salad recipe was sent to me by one of my readers (thank you, Ellen!) and has become one of the most popular recipes on my site. Similar to cowboy caviar, it’s a total crowd-pleaser—and since it’s vegan, everyone at the table can enjoy it. The salad is perfect for potlucks, picnics, and backyard get-togethers, especially because you can make it ahead of time (it actually gets better the longer it sits). Try serving this black bean salad with my grilled tequila lime chicken or blackened chicken for a delicious (and easy!) cookout. Or, for a fun appetizer, pair it with tortilla chips for scooping! “This was the most delicious concoction of ingredients I’ve tasted in YEARS!!!” What You’ll Need To Make Black Bean Salad Canned Black Beans: The hearty base of the salad, adding protein, fiber, and satisfying texture. Corn: Brings natural sweetness, crispness, and a pop of color. Fresh summer corn is ideal, but canned or frozen will work too—if you go that route, you’ll need about 2¼ cups of corn kernels. Red Bell Peppers: Add bright color and juicy crunch, along with a touch of sweetness. Garlic and Shallots: Add a savory kick and lots of flavor to both the salad and the dressing. Salt, Sugar, and Cayenne Pepper: Balance the sweet and tangy flavors of the vinaigrette. Extra Virgin Olive Oil & Lime: Whisked together to make a smooth, tangy vinaigrette with plenty of zip. Lime Zest & Juice: The zest adds a fragrant citrusy punch, while the juice brings tangy brightness that pulls all the flavors together. Fresh Cilantro: Brings vibrant flavor and freshness. Feel free to leave it out if you’re not a fan. Avocados: Added just before serving for creamy texture and richness (see my step-by-step guide on how to cut an avocado). Jump to the printable recipe for precise measurements Canned Black Beans: The hearty base of the salad, adding protein, fiber, and satisfying texture. Corn: Brings natural sweetness, crispness, and a pop of color. Fresh summer corn is ideal, but canned or frozen will work too—if you go that route, you’ll need about 2¼ cups of corn kernels. Red Bell Peppers: Add bright color and juicy crunch, along with a touch of sweetness. Garlic and Shallots: Add a savory kick and lots of flavor to both the salad and the dressing. Salt, Sugar, and Cayenne Pepper: Balance the sweet and tangy flavors of the vinaigrette. Extra Virgin Olive Oil & Lime: Whisked together to make a smooth, tangy vinaigrette with plenty of zip. Lime Zest & Juice: The zest adds a fragrant citrusy punch, while the juice brings tangy brightness that pulls all the flavors together. Fresh Cilantro: Brings vibrant flavor and freshness. Feel free to leave it out if you’re not a fan. Avocados: Added just before serving for creamy texture and richness (see my step-by-step guide on how to cut an avocado). Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Cook and prep the corn. Bring a large pot of salted water to a boil and cook the corn for a few minutes. Rinse under cold water to stop the cooking, then cut the kernels off the cobs over a dish towel on a cutting board—it keeps them from bouncing off the board and also helps dry them (excess liquid will water down the dressing). Step 2: Combine the ingredients. Rinse and drain the black beans. In a large bowl, mix them with the corn and all the other ingredients, except for the avocado. Pro Tip: Store canned beans upside down in your pantry. It helps the liquid settle near the top, so when you turn the can right-side-up and open it, the beans slide out more easily, and you’re less likely to have to dig them out from the bottom. Step 3: Toss, chill, and serve. Chill the salad until ready to serve, then dice and add the avocado at the last minute to prevent browning. Toss, taste, and adjust the seasoning if needed—the flavors tend to mellow in the fridge, so sometimes a bit more salt or a squirt of lime juice is need to brighten it up. Leftover Black Bean Salad Ideas This black bean salad makes fantastic leftovers and is a great to have on hand during the week to jazz up salads or make a quick snack. Some ideas: Tuck it into tacos or burritos – Add some shredded cheese, avocado, or grilled chicken for a quick meal. Serve it over greens – Instant taco salad with a scoop of this on top and a drizzle of ranch or vinaigrette. Spoon it over grilled chicken or fish – Adds fresh flavor and a pop of color. Stuff it into quesadillas – Mix with cheese and a little hot sauce, then crisp it up in a skillet. Top baked sweet potatoes – A hearty, satisfying lunch with a dollop of sour cream or Greek yogurt. Mix into cooked rice or quinoa – Makes a fast grain bowl with minimal effort. Serve it with scrambled eggs or in a breakfast burrito – A great way to use up the last scoop or two.of crumbled tortilla chips. Tuck it into tacos or burritos – Add some shredded cheese, avocado, or grilled chicken for a quick meal. Serve it over greens – Instant taco salad with a scoop of this on top and a drizzle of ranch or vinaigrette. Spoon it over grilled chicken or fish – Adds fresh flavor and a pop of color. Stuff it into quesadillas – Mix with cheese and a little hot sauce, then crisp it up in a skillet. Top baked sweet potatoes – A hearty, satisfying lunch with a dollop of sour cream or Greek yogurt. Mix into cooked rice or quinoa – Makes a fast grain bowl with minimal effort. Serve it with scrambled eggs or in a breakfast burrito – A great way to use up the last scoop or two.of crumbled tortilla chips. More Summer Salads You May Like RecipeComments (843)Add Comment Recipe Comments (843) Add Comment Ingredients 3 ears fresh corn (see note) 2 15-ounce cans black beans, rinsed and drained 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium shallot 2 teaspoons salt ¼ teaspoon cayenne pepper 2 tablespoons sugar 9 tablespoons extra virgin olive oil, best quality such as Colavita 1 teaspoon lime zest (be sure to zest limes before juicing them) 6 tablespoons fresh lime juice ½ cup chopped fresh cilantro, plus more for garnish 2 Hass avocados, chopped 3 ears fresh corn (see note) 2 15-ounce cans black beans, rinsed and drained 2 red bell peppers, diced 2 cloves garlic, minced 2 tablespoons minced shallots, from one medium shallot 2 teaspoons salt ¼ teaspoon cayenne pepper 2 tablespoons sugar 9 tablespoons extra virgin olive oil, best quality such as Colavita 1 teaspoon lime zest (be sure to zest limes before juicing them) 6 tablespoons fresh lime juice ½ cup chopped fresh cilantro, plus more for garnish 2 Hass avocados, chopped Instructions Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.) Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature. Note: If using frozen or canned corn, you'll need 2¼ cups. Bring a large pot of salted water to a boil. Boil the corn for 3 to 4 minutes until tender-crisp, being careful not to overcook. Drain the corn and immediately immerse it in very cold water to stop the cooking. Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels off the cobs. (The dish towel dries the corn and keeps the kernels from bouncing everywhere.) Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature. Note: If using frozen or canned corn, you'll need 2¼ cups. Pair with Nutrition Information Powered by Per serving (8 servings) Serving size: 1 cup Calories: 464 Fat: 24 g Saturated fat: 3 g Carbohydrates: 52 g Sugar: 7 g Fiber: 15 g Protein: 13 g Sodium: 591 mg Cholesterol: 0 mg Per serving (8 servings) Serving size: 1 cup Calories: 464 Fat: 24 g Saturated fat: 3 g Carbohydrates: 52 g Sugar: 7 g Fiber: 15 g Protein: 13 g Sodium: 591 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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