Avocado Black Bean Salad with Cumin Lime Vinaigrette

This easy, budget-friendly black bean salad recipe is bursting with fresh flavor! The zesty cumin-lime dressing adds a subtle sweetness to complement the corn, cherry tomatoes, and fresh cilantro mixed in with the canned black beans and avocado.

Course Plant-Based Main Dish, Side Dish

Cuisine American, Tex-Mex

Keyword Dense Bean Salad, Plant-Based Side Dish, Quinoa Black Bean Salad, Summer Salad

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 328kcal

Author Cara Harbstreet

Ingredients

1 can black beans (15 oz) drained and rinsed
1 large avocado pitted and diced
1 medium red onion diced, about 1 cup
1 ½ cups cherry tomatoes halved
1 cup sweet corn kernels fresh, frozen, or canned
1/3 to 1/2 cup fresh cilantro chopped

For the Cumin Lime Vinaigrette

3 tbsp olive oil
1 ½ tbsp lime juice fresh, if possible
2 cloves garlic minced, or about 1 teaspoon
1 ½ tsp honey
1 tsp dijon mustard
1 tsp ground cumin
¼ to ½ tsp chili powder or to taste
Pinch of salt to taste

Instructions

Dice and chop the vegetables and herbs (washed and patted dry). If using frozen corn, thaw before mixing in a small bowl of warm water, then drain. Drain and rinse the canned black beans.
To build the salad, add all ingredients for the Cumin Lime Vinaigrette in the bottom of a large mixing bowl. Whisk together until well combined.
Add the drained black beans and all other ingredients to the bowl. Toss together until mixed and evenly coated. Note: don’t overmix or you risk mashing the avocados, which should be soft and delicate if optimally ripe.
Garnish with extra cilantro (optional) or tortilla strips and lime wedges. Serve chilled or at room temperature.

Notes

Serves four if served as a side or plant-based main dish. If serving as a dip or appetizer, it serves approximately 6-8.

Nutrition