Can I use canned corn instead of frozen?

Absolutely! Just drain it well and give it a quick rinse to remove extra sodium. The texture will be a little softer, but the flavor will still shine.

How do I keep the avocado from browning?

The lime juice in the vinaigrette helps slow oxidation, but for best appearance, dice avocado right before serving. If prepping ahead, store the salad with plastic wrap pressed closely against the top.

Can I make this salad fully vegan?

Definitely. Swap the honey for agave or maple syrup in the vinaigrette. The salad is already dairy- and gluten-free!

Which beans or vegetables can I substitute?

You can use pinto beans, chickpeas, or kidney beans in place of black beans. Bell peppers, red onion, or diced cucumber also make excellent additions or swaps.

Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette Recipe

Description

This refreshing Black Bean Corn Avocado Salad is packed with flavor and nutrition, featuring tender black beans, sweet corn, juicy ripe tomatoes, and creamy avocado, all tossed in a zesty cumin lime vinaigrette. It’s quick to assemble, perfect as a main or side, and the flavors meld beautifully if made ahead.

Ingredients

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For the Salad

1 (15-ounce) can black beans, drained and rinsed
1 medium ripe tomato, diced (Roma or vine-ripened)
1 medium ripe avocado, peeled and diced (for garnishing)
3/4 cup frozen corn (rinse straight from freezer, do not cook)

For the Cumin Lime Vinaigrette

3–4 tablespoons lime juice
2–3 tablespoons honey (or agave/maple syrup for vegan)
2–3 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

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Instructions

Prepare the Salad Base: In a large bowl, combine the drained and rinsed black beans, diced tomato, rinsed frozen corn, and diced avocado. Set aside while you prepare the vinaigrette.
Make the Cumin Lime Vinaigrette: In a small jar with a lid, add lime juice, honey (or agave/maple syrup), olive oil, cumin, salt, and black pepper. Shake vigorously until well combined. Alternatively, whisk all ingredients together in a small bowl. Taste and adjust seasoning as desired.
Assemble the Salad: Slowly drizzle about half of the vinaigrette over the salad mixture. Gently toss to combine, ensuring all ingredients are lightly coated. Add more vinaigrette to taste, as desired. Any leftover dressing can be stored airtight in the refrigerator for several days.
Serve or Chill: You can serve the salad immediately, or for enhanced flavor, cover and refrigerate for 4 to 8 hours before serving. Note that avocado may oxidize over time.

Notes

The salad can be served immediately or refrigerated for 1 to 2 days; avocado may brown but flavors will develop further.
To keep the salad vegan, substitute honey with agave or maple syrup in the vinaigrette.
Extra vinaigrette keeps well for several days in the fridge.
Gently toss ingredients to keep avocado pieces intact.
Add other vegetables, such as red onion or bell pepper, for more crunch and flavor.

Nutrition

Serving Size: 1/3 of recipe (approximate for 3 servings)
Calories: 250
Sugar: 7g
Sodium: 400mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg