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Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

Corn Avocado Black Bean Salad — A FRESH, easy, and HEARTY mixture of corn, black beans, and avocado is tossed with a tangy cumin lime vinaigrette. It’s incredibly filling thanks to the beans and avocado, and can easily be meal prepped!

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Hearty Salad with Black Beans, Corn & Avocado
Black Bean Corn Avocado Salad Ingredients
How to Make Corn Avocado Black Bean Salad
Tips for the Best Black Bean and Corn Salad
Frequently Asked Questions
What to Serve with Corn Avocado Black Bean Salad
Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette Recipe
More Black Bean Salad Recipes:

Hearty Salad with Black Beans, Corn & Avocado

This black bean avocado 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 palate and preferences.

It’s the perfect meal prep lunch or side salad to any Mexican-inspired feast!

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Black Bean Corn Avocado Salad Ingredients

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

Salad

Canned black beans
Tomato
Avocado
Frozen corn

Cumin lime vinaigrette

Lime juice
Honey
Olive oil
Cumin
Salt and pepper

Want to Make This Vegan?

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.

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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:

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.

Want to Add Protein?

If you want a heartier salad, you can add grilled chicken to this black bean corn avocado salad. Shrimp would also taste delicious here!

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Tips for the Best Black Bean and Corn Salad

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!

Corn: 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.

Spice it up! 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!

Leftover dressing? 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.

Avocado, Black Bean and Corn Salad with Lime-Cumin Vinaigrette - Everything tastes better with avocado!! Easy, healthy and tons of flavor! - 7

Making this corn avocado black bean 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.

Sure, use up whatever you have on hand!

Of course! You can toss whatever extra veggies you want into the salad. The cumin lime vinaigrette pairs well with just about anything.

Be my guest! Meal prepped or leftover chicken can be thrown in, as can grilled or sautéed shrimp.

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. - 8

What to Serve with Corn Avocado Black Bean Salad

This chunky salad is just begging to be scooped up with homemade tortilla chips ! Or, pair the salad with one or more of the following:

Salsa Verde Pepper Jack Chicken
Sheet Pan Chicken Fajitas
Pulled Pork Tacos
Grilled Lime Cilantro Chicken
Cheesy Beef Taquitos
Loaded Vegetarian Burritos
Ground Beef Taco Salad Bowls

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
▢ 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

Nutrition

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

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Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette - 10

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Black Bean 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!! - 14

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