Black Bean Salad With Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

(Courtesy of Jennifer Segal)

This black bean salad recipe was sent to me by one of my readers (thank you, Ellen!). It’s a huge crowd-pleaser and one of the most popular recipes on my website. The salad is ideal for entertaining because you can make it ahead of time—in fact, you should because it gets better and better the longer it sits. Try pairing it with my grilled tequila lime chicken and cornbread for a delicious (and easy!) Southwestern-themed cookout. Or, for an appetizer spread, serve it tortilla chips for scooping and chicken quesadillas.

What You’ll Need To Make Black Bean Salad with Corn, Avocado & Lime Vinaigrette

(Courtesy of Jennifer Segal)

The avocado should be added right before serving to prevent the flesh from browning when exposed to air. If you’re unsure of the most efficient way to prepare an avocado for salads, bowls, and guacamole, you’ll find this step-by-step guide helpful.

Step-by-Step Instructions

Begin by cooking the corn in boiling salted water.

(Courtesy of Jennifer Segal)

A few minutes is all it takes—you want it super crisp. Refresh the corn under cold water to stop the cooking process.

(Courtesy of Jennifer Segal)

Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)

(Courtesy of Jennifer Segal)

Next, rinse and drain the black beans.

(Courtesy of Jennifer Segal)

Combine the corn and black beans with the remaining ingredients, except for the avocado.

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(Courtesy of Jennifer Segal)

Toss and chill until ready to serve.

(Courtesy of Jennifer Segal)

Before serving, dice the avocado and add to the salad. It’s important to add the avocado at the last minute to keep it from turning brown.

(Courtesy of Jennifer Segal)

Toss well, then taste and adjust seasoning, if necessary. You may find that it needs a bit more salt or a squirt of lime juice, as the flavors tend to mellow in the fridge.

(Courtesy of Jennifer Segal)

That’s all there is to it. Enjoy!

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Servings: 6-8 Total Time: 30 Minutes

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Per serving (8 servings)

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram.