This easy Black Bean Salad tosses canned beans, fresh corn, cherry tomatoes, and avocado in a sweet and tangy lime-agave dressing. It’s one of the best summer salads for BBQs, potlucks, and meal prep!
Want even more black bean recipes? You’ll also love this Easy Black Bean Dip, these Sweet Potato Black Bean Enchiladas, and this 30-minute Vegan Black Bean Soup!
I make this Black Bean Salad with Avocado and Corn on repeat every summer. I can throw it together in no time, and its fresh, summery flavors are always a hit at the BBQ or potluck!
This salad is chock-full of canned black beans, creamy avocado, fresh-shucked corn kernels, cilantro, and cherry tomatoes. All tossed in a simple lime-agave vinaigrette, it’s super light and bursting with vibrant, zesty flavors.
Best of all, it stays fresh in the fridge for days! My favorite way to eat it is scooping it up with tortilla chips at lunchtime.
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“Made for a BBQ and everyone loved it! Vegans and non-vegans alike. Easy and delicious. Thanks for another hit recipe!!” – Amanda
Why you’ll love this black bean and avocado salad
- Perfect for summer – I don’t know about you, but a black bean salad—especially one made with fresh corn and avocado—is always welcome at my summer BBQs, picnics, and potlucks.
- Quick, easy, and delicious! Toss the ingredients together in a bowl, set the salad aside to marinate, and enjoy! The sweet, smoky, and tangy flavors only get better after chilling for 30 minutes in the fridge.
- Great for meal prep – This black bean and corn salad stays fresh in the fridge for up to 3 days. Just pull it out whenever you need an after-school snack, a filling lunch, or a party snack.
I have plenty of other summer salads where that came from. Try my popular Vegan Pasta Salad or this Mediterranean-inspired White Bean Salad next.
How to make a black bean salad with avocado and corn
Find the complete recipe with measurements in the recipe card below.
Add the black beans, corn, tomatoes, cilantro, lime juice, olive oil, agave, cayenne pepper, and salt to a large bowl.
Mix with salad tongs until everything is combined. Cover the bowl and refrigerate the salad for at least 30 minutes.
Right before serving, gently stir the avocados into the salad (they’ll turn brown if you add them too early).
Serve your black bean salad with tortilla chips for scooping, in tortillas or lettuce cups, or alongside cilantro lime rice or my Mexican Rice and Beans. Enjoy!
Marinate before serving
I always let my black bean, corn, and avocado salad chill in the fridge for at least 30 minutes before serving (or even overnight). It gives the lime juice, cilantro, and spices time to meld together, turning a good salad into an amazing one.
Ruth, in the comments, said it best: “Leaving it overnight blends those flavors; absolutely amazing the difference.” ⭐⭐⭐⭐⭐
Frequently asked questions
Bulk it up with cooked rice or quinoa; toss it with leafy greens, like arugula, spinach, or a spring mix; sprinkle my Marinated Tofu Feta over the top for a cotija cheese substitute; or add even more diced vegetables, like bell peppers, red onion, or jalapeños.
Personally, I think this salad is best with fresh-shucked corn. I love the juicy pops of sweetness in every bite! That being said, frozen or even canned corn will also work. Just thaw the frozen kernels, or drain, rinse, and dry the canned corn ahead of time.
This salad is best when it’s made with canned black beans, but they can easily be combined with pinto beans or red kidney beans.
It will keep for up to 3 days in an airtight container in the fridge. I recommend keeping the avocado separate if you’re planning on making the salad ahead of time or saving the leftovers for meal prep. Add the avocado before serving, then enjoy!
Black Bean Salad with Avocado
Ingredients
- (2) 15-ounce cans black beans, drained and rinsed
- 1 cup fresh, canned or frozen corn*
- 1 cup halved cherry tomatoes
- 1/2 cup cilantro, minced
- 6 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons agave
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or more to taste
- 1 large avocado, chopped or 2 medium
Instructions
- In a large bowl, add the black beans, corn, tomatoes, cilantro, lime juice, olive oil, agave, cayenne pepper and salt.
- Mix well, then cover and place in the refrigerator to chill until ready to serve. This could be 30 minutes or overnight.
- Right before serving, add the avocados, or they will brown. Stir them gently in, then serve and enjoy! I like to eat it either in a bowl, lettuce leaves or with tortilla chips.
Video
Notes
- I prefer using fresh shucked corn if possible, but frozen or even canned will work. You don’t have to even cook it first, but sometimes I do anyhow. It’s good either way! If using frozen, simply thaw it first. Drain and rinsed canned corn.
- Feel free to leave out the tomatoes or used another kind of diced tomatoes in place of cherry tomatoes.
- Oil free? Simply leave out the olive oil.
My non vegan family loved this as much as I did. I used fresh corn off the cob, uncooked. It gives sweetness and crunch. The lime juice, agave and olive oil are a perfect combo. The avocados and black beans are so nutritious. With all this flavor, the beans took a back seat. It’s easy to make. Thanks for sharing.
You bet, Joy! I loved reading about your recipe experience and ideas! I’m so glad you loved the salad! Thanks for taking time to share your stellar review! Happy cooking!
Delicious! And easy! I topped it over some lime cilantro rice with extra avocado and a splash of salsa. Yummy! Thank you!
I’ve been using this recipe for a long time as written and it’s AMAZING… But!!! sometimes we like it hot to go over rice. Or into tortillas. I’ve also frequently used a couple cans of fire roasted tomatoes when I didn’t have fresh. This recipe is refreshingly versatile and works hot or cold.
Hi Elisa. I love your ideas! Thanks for sharing them with me! I’m also thrilled you are loving the recipe! I appreciate you taking time to share your stellar review! Wishing you happy cooking!
Made for a bbq and everyone loved it! Vegans and non vegans alike. Easy and delicious. Thanks for another hit recipe!!
You’re very welcome! Thank you for the fantastic feedback and review!
I have a new favorite salad here in South Africa now, tks Nora! Leaving it overnight blends those flavors, absolutely amazing the difference. I used maple syrup. I added some fresh coriander just before serving simply because I love coriander. The bowl was empty in no time, definitely making it again soon, come on summer 🙂
Hi Ruth, in South Africa! I love it! I’m thrilled you love the salad! Your additions sounds delicious! Thank you for your wonderful feedback and review. Happy cooking!
I usually do not follow recipes to a T. But I did on this one (except for the addition of a small young onion..) I am in France and Black beans are hard to find, so i subed with red beans and fresh corn is not an easy find either so i used canned corn. It was nevertheless really good, everyone loved it. I would insist on the fact that it really needs to stay 30 mn together in the fridge, because i tasted it when putting it in the fridge and after 30 mn and the taste was not the same. The 30 mn completely revealed the lime juice and coriander tastes. That went with barbecued spicy vegetal sausages that we find here that are really good and a pot of hummus. And baguette, of course! 🙂 Thank you Nora!
Hi Florence. You are welcome! I love that my recipe is being made in France! Thank you for sharing your feedback and review! I’m so glad that you love the salad!
I shucked fresh corn and browned it in a pan. I put it all on top of a spinach/arugula mix. So delicious!
Wow! Sounds so delicious! Thanks for sharing!
What would you use instead of agave? Honey?
I would use maple syrup instead or just leave it out!
This tastes amazing, really refreshing and great for summer!
I’m so glad you loved it! Thank you for using my recipes, and for sharing your fantastic feedback!
Just bought fresh corn to make your corn chowder (again). Last time I used frozen corn. Think I’ll keep some to make this salad as well. Thanks for your recipes – I use them often.
Sounds like a wonderful idea, Cleta! Fresh corn would be so flavorful in this salad. Thanks so much for using my recipes! 🙂
Love the marriage of lime juice and agave.
I added 1c quinoa and some yellow bell pepper for variety
Sooo good
I like the sound of those additions, Karla! Thanks for your wonderful review!
This is one of my favorite salads. So simple, easy, and most importantly… delicious! I have had requests for this salad in my household.
Thanks for your wonderful review! So glad you guys love the salad!
Delicious with tortilla chips! Followed your recommendation of not adding avocado until ready to eat. So glad I did…looking forward to eating for lunch at work!
Hi Tracy! Thank you for sharing your wonderful review and comments! I’m glad you love the salad!
Every time I make this and take to a gathering, I get rave reviews, and even if there is some left at the end of the meal, I never get to bring any home because people steal it! ? I use one can black beans, 1 can small red beans.
That’s so great! Thanks so much for the great comment!
Hi, do you think this would be good if I were to make it more like a salad by mixing in a bunch of spinach/greens into it? As oppose to just eating it with romaine leaves. Thanks!!
Yes, I think that would be delicious! Enjoy!
Very popular at summer get togethers, love this dish.