side angle view of black bean corn salad in a white bowl.

This colorful Black Bean & Corn Salad with avocado, tomatoes and tangy vinaigrette is full of flavor, easy to make, and ready in minutes. It’s perfect as a side dish or can be made into a main meal with crisp leafy greens.





Dressing: In a small bowl, whisk together the oil, lime juice, apple cider vinegar, garlic, cumin, chili powder, and pinch of salt. Set aside.

Assemble: In a large mixing bowl, add the black beans, corn, tomatoes, jalapeno, red onion, avocado, and cilantro. Pour the dressing overtop and toss well to coat. Taste for seasoning.

Serve chilled or at room temperature.

Serves 6 – 8

Store: Leftovers can be stored in the refrigerator for up to 4 days in a covered container.


Oil-free: Omit the oil, adding a little extra lime juice.

Low-fat: Omit the avocado to reduce the fat content. Optionally, you can omit the oil as well.

Make ahead: This salad can easily be made a few hours ahead and stored in the refrigerator until ready to serve. The lime juice will keep the avocado from turning brown. If storing longer, you may consider tossing in the avocado just before serving.

Make a leafy green salad: