Save This fresh avocado and black bean salad is my go-to on sweltering summer days when I crave something filling yet light and bright. A creamy mix of avocados teams up with black beans, sweet corn, zippy red onion, and a punchy cilantro lime dressing for a crowd-pleasing side or meatless main. It always vanishes at potlucks and saves me on busy evenings.
This was a lifesaver during a heatwave last July when I could not bear to turn on the stove. My partner and I loved it for lunch every day that week and now it is a summer tradition.
Ingredients
- Ripe avocados: They make the whole salad creamy so choose avocados that give gently when pressed but are not mushy
- Canned black beans: These offer plant protein and heartiness Go for no salt added if you want more control over seasoning and always rinse well to remove excess sodium
- Frozen or fresh corn: Sweet pop and a sunny color I like to char fresh corn if I have time for a little smokiness but thawed frozen works perfectly
- Red onion: Adds sharp bite and a beautiful contrast in texture and color Select firm onions without visible bruising
- Fresh cilantro: Bright herbal note Snip leaves just before using so it does not wilt and always wash well to remove grit
- Fresh lime juice: Zesty lifts every flavor Use juicy limes with smooth thin skin and roll before squeezing to get the most out
- Salt and freshly cracked pepper: Simple essentials that tie everything together Taste and adjust as you go
Instructions
- Prepare the Avocados:
- Dice avocados into half inch cubes making sure they are ripe but not falling apart. This lets the pieces hold their shape and meld into the salad without becoming mush.
- Rinse and Drain the Beans:
- Pour black beans into a colander. Rinse thoroughly under cold water to wash away canning liquid and drain very well for a salad that does not get soggy.
- Combine Vegetables:
- Heap rinsed beans in a large mixing bowl. Add corn kernels red onion and cilantro. Mix gently with a spatula or clean hands just until everything looks combined.
- Dress and Season:
- Squeeze fresh lime juice over the mixture. Sprinkle salt and pepper to taste. Add diced avocado last and toss carefully so the cubes stay intact and coat evenly with dressing.
- Chill and Serve:
- Cover salad and refrigerate at least fifteen minutes before serving. This lets the flavors mingle. Give it a gentle stir before plating in a pretty bowl or piling onto leafy greens.
Save Corn’s sweetness makes this salad especially kid friendly and I have fond memories of my niece piling extra corn on her plate and sneaking more cilantro from the garden to top it off. Cilantro always brings a taste of summer and family togetherness for me.
Storage Tips
Store leftovers in an airtight container in the fridge for up to twenty four hours. Press a layer of plastic wrap directly onto the surface to keep the avocados from browning. If making ahead reserve avocado and add right before serving for best texture.
Ingredient Substitutions
Swap black beans with chickpeas or white beans for a different texture. Replace cilantro with parsley if you prefer a milder herb or if cilantro tastes soapy to you. Choose grilled fresh corn or jarred roasted red peppers instead of frozen corn for a smoky twist.
Serving Suggestions
Spoon onto crisp lettuce cups for a refreshing bite. Scoop over nachos or tortilla chips for an easy party appetizer. Add grilled chicken or shrimp if you want a heftier main. I sometimes wrap it up in a tortilla for an easy on the go lunch.
Cultural Context
This salad is inspired by classic Tex Mex and Mexican flavors blending avocado lime and beans. It is simple and flexible—a tribute to summer produce and easy home that feels fresh each time.
Seasonal Adaptations
Swap in diced tomatoes when in season for extra juiciness. Use grilled corn at the height of summer for a smoky flavor note. Sprinkle in diced jalapenos if you want a little heat.
Success Stories
Several friends have started making this as their go to lunch. One told me her kids ask for it in their lunchboxes every week once school starts. I have brought it to more than one block party and never had leftovers to bring home.
Freezer Meal Conversion
Because of avocado’s delicate nature this salad does not freeze well as is. But you can mix beans corn and onion ahead and freeze in portions. Thaw and toss with fresh avocado cilantro and lime right before serving for a speedy salad.
Save This is the salad I make when I want color and comfort on the table with minimal effort. Each bite brings summer to your fork and it is just as good on day two.
Recipe FAQs
- → How do I keep avocado from browning?
Add lime juice promptly after dicing the avocado. The acidity helps prevent browning and keeps it looking fresh.
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn works well. For extra flavor, briefly sauté or grill it before adding to the salad.
- → What protein pairs well with this salad?
Pair with grilled chicken, shrimp, or crumbled queso fresco for added protein and flavor.
- → How far in advance can I prepare this dish?
Prepare up to two hours ahead and refrigerate. Add avocado just before serving for best texture.
- → Is this salad suitable for vegan diets?
Yes, all listed ingredients are plant-based, making it a vibrant option for vegan meals.