Fresh and colorful, this avocado corn and black bean salad with Mexican flavors is the perfect, easy summer side. Made with sweet corn, creamy avocado, black beans, and a zesty lime-cumin vinaigrette, it’s quick, healthy, and no one will guess is started with frozen corn and canned beans. The great thing is there, no cooking!
I first created this black bean salad recipe in 2013, and after one bite tonight, I was glad I resurrected the recipe! With so many summer dishes competing for attention, this one delivers everything you'll love: ease, flavor, nutrition, and versatility. It’s been sleeping in my archives for too long, so I’m giving it a well-deserved refresh and re-publish—because when something this good is also this simple, it’s time to bring it back to the table.
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Why You'll Love This Black Bean Salad
- Bright, fresh flavors – With creamy avocado and a tangy lime dressing.
- No cooking required – Just chop, mix, and serve.
- A go-to summer side – Perfect for BBQ, grilled seafood, chicken, or steak.
- Easy ingredients - Made with frozen corn and canned beans.
Have a pellet grill? This is a great side for smoked chicken breasts.
What 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.
These grilled tequila lime shrimp are great with this salad.
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!
How to Make Avocado Corn and Black Bean 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.
Serving Suggestions
What goes well with avocado corn and black bean salad? Glad you asked!
- 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.
Chef's tip: For the best texture, add the vinaigrette just before serving to keep the avocado and tomatoes fresh and vibrant.
Recipe FAQs
Yes, you can prep this salad ahead by chopping all the ingredients and storing them separately. Wait to add the avocado and dressing until just before serving to keep everything fresh. It comes together in minutes, making it ideal for entertaining or meal prep.
If the salad has already been tossed with dressing and avocado, it’s best enjoyed within 24 hours while the textures and flavors are at their peak. After that, the avocado may brown and soften too much.
Absolutely. This salad is packed with feel-good ingredients—healthy protein, fiber, good fats, and the kind of carbs that keep you energized. With so many colorful vegetables, you’re getting a variety of phytonutrients and antioxidants in every bite.
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.
More Super Summer Side Dishes
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📖 Recipe
Avocado Corn and Black Bean 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
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Notes
Nutrition
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Porsche guy says
This is sort of like cowboy caviar, which i love. Very tasty and good texture. Nice dressing!