Black bean avocado and corn salad is a fresh, colorful no-cook summer salad made with black beans, sweet corn, creamy avocado, tomatoes, feta, and a zesty lime-cumin vinaigrette. It's quick, healthy, and perfect for picnics, potlucks, barbecues, or easy weeknight meals. Best of all, it starts with canned beans and frozen corn, so there's no cooking required.
I first created this black bean salad recipe in 2013, and after one bite tonight, I was glad I brought it back. With so many summer dishes competing for attention, this one delivers ease, flavor, nutrition, and versatility in every colorful bite. I gave it a well-deserved refresh because simple recipes like this deserve a place back on the table.
Black Bean Avocado and Corn Salad Snapshot
- Bright, fresh flavors - Creamy avocado, sweet corn, black beans, tomatoes, and tangy lime dressing.
- No cooking required - Just chop, mix, and serve.
- Easy ingredients - Made with frozen corn and canned beans for speed and convenience.
- Go-to summer side - Perfect with grilled seafood, chicken, steak, or barbecue.
- Healthy-ish salad - Packed with plant protein, fiber, healthy fats, and energizing carbs.
Have a pellet grill? This is a great side for smoked chicken breasts.
Ingredients You'll Need
Salad Ingredients
- Avocado - Buttery and rich. Choose a firm-ripe avocado that dices well.
- Corn - Frozen and thawed, or fresh off the cob and cooked; both work great. Choose yellow corn over white corn for more nutrition.
- Black beans - Use canned black beans, rinsed and drained
- Tomatoes - Use Roma tomatoes.
- Cheese - Crumbled feta adds a nice tang. Get real Greek feta for best flavor. Omit for dairy-free.
- Herbs - Fresh cilantro or Italian parsley adds garden flavor and brightness.
- Red onion - Adds a pop of color and mild bite; dice it finely.
- Herbs - Fresh cilantro is perfect but you can use Italian parsley.
Lime-cumin vinaigrette
- Olive oil - A good-quality extra virgin olive oil adds body and richness.
- Lime juice - Fresh lime juice for tangy flavor, and a little lime zest if you prefer.
- Spices - Ground cumin, and a pinch of chili powder if you like (optional), gives the vinaigrette a warm Southwestern flair.
- Garlic - One small clove, finely chopped and smeared or zested, adds bold flavor.
Please see the recipe card for measurements salt and pepper.
Substitutions and Variations
- Swap the cheese - Queso fresco, cotija cheese, and goat cheese all work.
- Add crunch - With toasted pepitas.
- Use lemon juice for the lime juice.
- Tomato swap - Use halved cherry tomatoes, grape tomatoes, or even red bell pepper.
- Bean swap - Substitute kidney beans or pinto beans for black beans.
- Out of limes - Use apple cider vinegar.
Note on canned corn - While you can use canned corn in a pinch, it won't have the same fresh taste or crisp texture. Canned corn tends to be soft and lacks the sweet flavor of fresh or frozen corn.
Chef's tip: About the corn. You'll need 3 large ears of corn to get 2 cups of kernels. If using fresh, boil the corn on the cob for 3 minutes in salted water, drain, and slice the kernels off the cob with a sharp knife. Using frozen corn? Technically frozen corn kernels don't need cooking because they are usually blanched before freezing (which almost all commercially frozen corn is). That blanching process partially cooks them to preserve texture, flavor, and nutrients. Just thaw them and use!
These grilled tequila lime shrimp are great with this salad.
How to Make Black Bean Avocado and Corn Salad
- Rinse and drain the black beans.
- Thaw frozen corn completely, no need to cook as it is blanched before freezing.
- Chop avocado and squeeze lime juice over it to prevent browning, chop jalapeno, tomato, onion, and cube the cheese.
- Whisk together the lime vinaigrette in a small bowl, add a pinch of salt.
- Add everything to a large bowl.
- Mix and add a few tablespoons of the vinaigrette, taste before adding more. Season with salt and pepper.
When the weather cools off, try this black bean pumpkin soup. Super easy, healthy, and delicious.
Chef's tip: For the best texture, add the vinaigrette just before serving to keep the avocado and tomatoes fresh and vibrant.
Make Ahead Tips
You can prep this salad ahead by combining the beans, corn, tomatoes, onion, jalapeño, herbs, and feta in an airtight container. Refrigerate for up to 2 days.
For the best texture and freshest flavor, wait to add the avocado and dressing until just before serving. Toss gently, taste, and adjust with more salt, pepper, or vinaigrette as needed.
What To Serve With Black Bean Avocado and Corn Salad
- Perfect for BBQs or cookouts - Serve as a refreshing side for grilled chicken, air fryer fish, smoked baby back ribs, or steak. It balances smoky flavors beautifully.
- Scoop it with chips - Turn it into a chunky summer dip with crisp tortilla chips.
- Make it a meal - Add shrimp, leftover chicken, or shredded rotisserie chicken for a quick, satisfying lunch bowl.
- Serve over greens - Toss it with arugula or romaine for a light, no-cook dinner salad.
- Tacos - Fold it into tortillas for vegetarian tacos.
- Make it a main meal - add chopped cooked chicken breast for extra protein.
Leftovers & Storage
If the salad has already been tossed with dressing and avocado, it's best enjoyed within 24 hours while the textures and flavors are fresh. After that, the avocado may brown and soften.
Recipe FAQs
Yes. Make the salad a few hours ahead, but add the avocado close to serving so it stays fresh and green
It keeps for 2-3 days in an airtight container in the refrigerator. The avocado may darken a bit, but the salad will still taste good.
Yes. Thaw frozen corn and drain it well before adding it to the salad. For extra flavor, sauté or grill the corn briefly first.
Yes, this salad is naturally vegan if the dressing contains no honey or dairy. Use maple syrup or skip sweetener if needed.
More Super Summer Side Dishes
⭐️Did You Make This Recipe?
If you make this Black Bean Avocado and Corn Salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Black Bean Avocado and Corn Salad
Ingredients
Black bean salad
- 15 ounces canned black beans rinsed and drained
- 10 ounces frozen corn kernels fully thawed
- 2 roma tomatoes
- 1 medium avocado ripe but firm
- ½ large jalapeno
- ½ small red onion 3-4 tablespoons
- 1 tablespoon chopped cilantro or Italian parsley
- 4-5 ounces feta cheese
Cumin Lime Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh squeezed lime juice
- 1 small garlic clove
- 2 pinches sea salt
- 1 pinch ground black pepper
- ¾ teaspoon ground cumin
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Instructions
Make the vinaigrette
- In a small bowl, whisk together the olive oil, lime juice, garlic, salt, pepper, and cumin until blended. Set aside
Prepare the salad ingredients
- Rinse and drain the black beans well. Thaw the corn completely and drain off any excess liquid. Chop the tomatoes, avocado, jalapeño, red onion, and herbs. Cube or crumble the feta cheese
Assemble the salad
- Add the black beans, corn, tomatoes, jalapeño, red onion, herbs, and feta to a large bowl. Add a few tablespoons of the cumin-lime vinaigrette and toss gently to combine. Add the avocado Gently fold in the avocado last so it keeps its shape. Taste and add more vinaigrette, salt, or pepper as needed.
Serve
- Serve right away, or refrigerate for 30 minutes to let the flavors blend. If making ahead, add the avocado just before serving.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Porsche guy says
This is sort of like cowboy caviar, which i love. Very tasty and good texture. Nice dressing!