If you’re craving a dish that’s as bright and zesty as a summer day, this Black Bean Salad with Lime Vinaigrette is your ticket. Full of crisp sweet corn, creamy avocado, and a fresh punch of cilantro, it’s tossed in a tangy, homemade lime vinaigrette that transforms everyday ingredients into vibrant deliciousness.
Why You’ll Love This Recipe
- Bursting with Freshness: Every bite delivers vibrant flavors and textures—from sweet corn and creamy avocado to crisp bell peppers and zingy lime.
- Perfect Make-Ahead Dish: The flavors deepen as it chills, so you can prep it ahead for easy entertaining, busy weeknights, or summer picnics.
- Naturally Gluten-Free & Vegan: This salad checks all the boxes for a nourishing, allergy-friendly crowd-pleaser.
- Gorgeous on Any Table: The colorful medley of beans, corn, and peppers makes this dish as lovely to look at as it is to eat.
Ingredients You’ll Need
Let’s talk about simple ingredients that deliver big flavors! Each component in this Black Bean Salad with Lime Vinaigrette adds its own delicious note, blending together for a salad that’s crisp, creamy, and delightfully tangy. Here’s what you’ll need and why each element matters.
- Fresh Corn (3 ears): Grilled or boiled, sweet corn gives juicy pops and a sunshiny sweetness—fresh is best, but canned or frozen works in a pinch.
- Black Beans (2 cans, rinsed & drained): These hearty little legumes are packed with protein and create the salad’s satisfying backbone.
- Red Bell Peppers (diced): Add crunch and a splash of color, beautifully balancing the earthiness of the beans.
- Garlic (2 cloves, minced): A subtle sharpness that rounds out every bite.
- Shallots (2 tbsp, minced): Milder than onion, shallots deliver gentle sweetness and aromatic depth.
- Salt & Cayenne Pepper: The salt enhances and the cayenne provides a gentle, lingering heat to lift the flavors.
- Sugar (2 tbsp): Just a touch mellows the acidity and helps showcase the lime.
- Extra Virgin Olive Oil (9 tbsp): Rich, fruity olive oil carries all the flavors in the vinaigrette and gives a luscious finish.
- Lime Zest & Fresh Lime Juice: The absolute star—zest for bold, limey fragrance, juice for bright tang that ties it all together.
- Fresh Cilantro (½ cup, chopped): Brings garden-fresh, herbaceous joy in every forkful—plus extra for garnish!
- Hass Avocados (2, chopped): Creamy avocado chunks add richness and balance. Always add right before serving!
Variations
The best part about Black Bean Salad with Lime Vinaigrette? It’s dreamily versatile! Feel free to riff, swap, or add to suit your taste buds, what’s in your fridge, or any dietary need. Here are some fun ways to make this salad your own.
- Make It Spicier: Add chopped jalapeños or a dash of hot sauce for an extra kick with every forkful.
- Extra Veggies: Toss in cucumber, cherry tomatoes, or diced mango for even more crunch and color.
- Protein Boost: Stir in grilled chicken or shrimp to turn this salad into a stand-alone summer meal.
- Cheesy Flair: Sprinkle with queso fresco or crumbled feta if you’d like a savory, tangy accent (not vegan, but oh-so-tasty!).
How to Make Black Bean Salad with Lime Vinaigrette
Step 1: Cook and Prepare the Corn
Bring a large pot of salted water to a rolling boil. Add the ears of corn and cook for just 3 to 4 minutes—the goal is sweet, tender-crisp kernels, not mushy ones! Once done, drain and plunge the corn into ice water or very cold tap water to stop the cooking and lock in color. Pat dry and, using a serrated knife on a kitchen towel-lined cutting board, cut the kernels from the cob without sending them flying.
Step 2: Mix the Salad Ingredients
In a roomy salad bowl, combine your cooked corn kernels, rinsed and drained black beans, red bell pepper, minced garlic, shallots, salt, cayenne pepper, and sugar. Give everything a gentle stir so it’s well mixed. Admire those beautiful jewel tones!
Step 3: Whisk Up the Lime Vinaigrette
In a separate bowl or measuring cup, whisk together the extra virgin olive oil, lime zest, and freshly squeezed lime juice until it’s silky and well blended. This vinaigrette is the magic—bright, citrusy, and wonderfully fragrant. Pour it over the salad and stir to coat every bite.
Step 4: Chill and Finish with Avocado
Cover your salad and let it chill in the fridge for a few hours or even overnight. Right before serving, gently fold in the chopped avocado and cilantro, reserving a little extra cilantro for garnish. This timing keeps your avocado green and luscious.
Pro Tips for Making Black Bean Salad with Lime Vinaigrette
- Lime-First Zesting: Always zest your limes before juicing—once you squeeze a lime, it’s nearly impossible to zest it well!
- Avocado Timing: Add avocado just before serving to keep it perfectly green and creamy, not mushy or browned from sitting too long.
- Rinse Those Beans: Give canned black beans a good rinse to remove excess salt and that starchy canning liquid—it brightens both flavor and texture.
- Fresh Herb Finish: For the brightest taste, sprinkle extra chopped cilantro right before serving instead of all at once when mixing.
How to Serve Black Bean Salad with Lime Vinaigrette
Garnishes
Top your Black Bean Salad with Lime Vinaigrette with a generous flourish of fresh cilantro, several slices of creamy avocado, or even a scattering of toasted pepitas for crunch. A final squeeze of lime brings out the sparkle in every bite!
Side Dishes
This vibrant salad is wonderful on its own, but it also shines next to grilled meats, fish tacos, or a fluffy cilantro-lime rice. It’s delicious with tortilla chips too—perfect as a shareable starter at barbecues or potlucks.
Creative Ways to Present
For a fun twist, scoop the salad into lettuce cups for a fresh, hand-held appetizer, or spoon it onto tostadas for an irresistible crunch. Layer leftovers with greens and grains in mason jars for a make-ahead lunch that turns heads at the office or picnic table.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Black Bean Salad with Lime Vinaigrette to an airtight container and refrigerate promptly. It’ll keep beautifully for 2–3 days; just wait to add the avocado until serving for the best color and texture.
Freezing
Freezing isn’t ideal for this salad, especially once avocado has been added—the creamy green pieces lose their lovely texture and can brown. If you want to freeze, do so before stirring in the avocado and fresh herbs, then add those when thawed and ready to serve.
Reheating
This Black Bean Salad with Lime Vinaigrette is meant to be enjoyed chilled or at room temperature—no reheating needed. If you’d like it less cold, just set the container on the counter for 20 minutes before serving.
FAQs
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Can I use frozen or canned corn instead of fresh?
Absolutely! Substitute 2¼ cups of thawed frozen or well-drained canned corn for the fresh corn. While fresh corn offers unbeatable crunch and flavor, the salad still tastes wonderful with good-quality frozen or canned corn.
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How far in advance can I make Black Bean Salad with Lime Vinaigrette?
You can make everything (except for the avocados) a day in advance—the flavors meld and deepen overnight. Just wait to add the chopped avocados until right before serving to keep them vibrant and creamy.
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What can I substitute for cilantro if I’m not a fan?
If cilantro isn’t your thing, try chopped flat-leaf parsley for a fresh, herby lift, or a sprinkle of green onions for mild oniony brightness.
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Is this salad suitable for meal prep or packed lunches?
Yes! Mix together all the base ingredients and the lime vinaigrette ahead of time. Store chopped avocados separately and add them just before digging in for lunch, whether at your desk or picnic blanket.
Final Thoughts
I can’t wait for you to experience just how craveable, fresh, and easy this Black Bean Salad with Lime Vinaigrette really is! Whether you’re making it for a picnic, a weeknight dinner, or a bright potluck offering, it’s guaranteed to bring sunshine and smiles—one zingy, hearty bite at a time.
Print
Black Bean Salad with Lime Vinaigrette Recipe
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This refreshing Black Bean Salad with Lime Vinaigrette is a vibrant and flavorful dish that’s perfect for a summer gathering or a healthy meal any time of the year.
Ingredients
Corn:
- 3 ears fresh corn (or 2 1/4 cups frozen or canned corn)
Black Beans:
- 2 15–ounce cans black beans, rinsed and drained
Vegetables:
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots
Seasonings:
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 9 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 6 tablespoons fresh lime juice
Additional:
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 Hass avocados, chopped
Instructions
- Prepare Corn: Boil the fresh corn for 3 to 4 minutes, then cut the kernels off the cobs.
- Mix Ingredients: Combine all ingredients except avocados in a bowl and mix well.
- Chill: Cover and chill for a few hours or overnight.
- Add Avocados: Right before serving, gently mix in the chopped avocados.
- Serve: Garnish with cilantro and serve at room temperature.
Notes
- If using frozen or canned corn, adjust the quantity accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
