Black Bean, Corn & Avocado Salad

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

5 from 3 reviews

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.


Units Scale
  • 2 cans (14 oz) black beans, drained and rinsed
  • 2 ears of corn, cut off the cobs (about 1 1/2 cups), sub with canned or frozen
  • 1 dry pint grape tomatoes (or about 1 1/2 cups), quartered
  • 1 large jalapeno, finely diced and most seeds removed
  • 1/2 small red onion, finely diced
  • 1 avocado (firm, but ripe), finely diced
  • 1/2 cup chopped cilantro, loosely packed


  • 23 tablespoons olive oil
  • 1 large juicy lime (about 2 tablespoons), juice of
  • 1 tablespoon apple cider vinegar, optional
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin + chili powder
  • salt, to taste


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: