Black Bean Salad

This vibrant and zesty Black Bean Salad packed with corn, avocado, tomatoes, red pepper, cilantro, and a squeeze of lime is guaranteed to disappear fast at any gathering! Scoop it up as a salad or pile it onto tortilla chips for the ultimate party dip!

Warmer weather has a way of bringing people together, and honestly, that’s one of my absolute favorite things about it. Our street transforms into a social hub the moment temperatures rise — someone’s always firing up the grill or setting up a folding table in the yard.

This Black Bean Salad has become my signature dish for every single one of those get-togethers. I bring it everywhere because I genuinely crave it, and without fail, the bowl comes home empty. No leftovers, no complaints — just requests for the recipe. The best news? You can throw it together in under ten minutes!

Ingredients

What keeps me coming back to this salad is how effortlessly it works for every guest at the table — it’s naturally vegan, vegetarian, and gluten-free. The colors alone make it look like you spent hours on it, when really it’s just wholesome, fresh ingredients doing all the work.

• Black beans – Drain and rinse them thoroughly before anything else. The starchy liquid from the can will make your salad watery and dull, so don’t skip this step.
• Corn – Nothing beats fresh sweet corn straight off the cob in the summer. Run a sharp knife down the ear and toss the kernels in raw — no cooking needed. Out of season? Frozen or canned corn (well-drained) both work perfectly fine.
• Tomatoes – Halved grape or cherry tomatoes are my go-to for their sweetness and bite-sized convenience. A chopped roma or vine tomato is a great substitute if that’s what you have on hand.
• Red bell pepper – Orange or yellow peppers bring the same satisfying crunch with a slightly different sweetness. Any of the three work beautifully here.
• Red onion – I love the bold purple color it adds to the bowl. If raw onion isn’t your thing, sliced green onions give a milder flavor without the bite.
• Cilantro – Freshly chopped cilantro is what gives this salad its bright, distinctive character. Not a cilantro fan? Flat-leaf parsley steps in gracefully and keeps things fresh.
• Lime – Freshly squeezed lime juice does double duty: it brightens every ingredient and keeps that avocado looking gorgeous.
• Olive oil – Just a drizzle to bring everything together. Avocado oil is a seamless swap if you prefer it.
• Spices – Chili powder and cumin are the quiet MVPs of this recipe. The chili powder adds depth, not heat. Want some kick? Toss in a finely diced jalapeño.
• Avocado – Always fold this in last, right before you’re ready to serve. It keeps the pieces intact and prevents any browning.

How to Make Black Bean Salad

Add the black beans, corn, tomatoes, red bell pepper, red onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin to a large mixing bowl.

Toss everything together until well combined.

Gently fold in the diced avocado, taste, and adjust salt as needed. Serve immediately.

Storage & Leftovers

Refrigerator – Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight, so the base salad tastes even better the next day!

Freezing – This salad is not ideal for freezing. The fresh vegetables lose their texture once thawed and the avocado doesn’t hold up well at all.

Print Recipe

Black Bean Salad

This vibrant and zesty Black Bean Salad packed with corn, avocado, tomatoes, red pepper, cilantro, and a squeeze of lime is guaranteed to disappear fast at any gathering! Scoop it up as a salad or pile it onto tortilla chips for the ultimate party dip!

Prep Time10 minutes mins

Total Time10 minutes mins

Servings: 6

Ingredients

• 15 oz can black beans rinsed and drained
• 1 cup corn 1 large ear of sweet corn or 1 cup defrosted frozen corn
• 1 cup halved cherry or grape tomatoes
• 1 cup chopped red bell pepper
• ½ cup chopped red onion
• ½ cup chopped cilantro
• Juice of 1 ½ limes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• 1 large avocado pitted, peeled, and chopped

Instructions

• Add the black beans, corn, tomatoes, red bell pepper, red onion, and cilantro to a large mixing bowl.
• Drizzle in the lime juice and olive oil, then sprinkle in the chili powder, cumin, and salt.
• Toss everything together until evenly combined.
• Gently fold in the diced avocado just before serving. Taste and adjust salt if needed. Serve immediately.

Notes

 

• For best results, stir in the avocado right before serving to prevent browning.
• To make ahead, prepare the full salad without the avocado and refrigerate for up to 24 hours. Add avocado fresh when ready to serve.
• Want some heat? Add one finely diced jalapeño with the other vegetables.
• Leftovers keep in an airtight container in the fridge for up to 2 days.

 

Nutrition Facts

 

• Serving Size: 6g
• Calories: 117 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 397mg
• Potassium: 356mg
• Fiber: 3g
• Sugar: 3g
• Vitamin A: 1240 IU
• Vitamin C: 41.3mg
• Calcium: 11mg
• Iron: 0.5mg

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