Name: Black Bean Corn Avocado Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1/2 cup uncooked white rice; 1 avocado, diced; 1 (14 oz) can black beans, drained & rinsed; 1 (12 oz) can corn (or fresh corn cut off the cob), drained; 1-2 tbsp red onion, chopped; 2 tbsp fresh cilantro, chopped; Salt & pepper, to taste; 1/4 cup olive oil; 2 tbsp lime juice + zest of 1 lime; 1 tsp honey; 1/2 tsp chili powder; 1/4 tsp garlic powder

Jump to Recipe

If you’re craving a fresh and colorful side that packs big flavor and nutrition, you’re going to fall in love with this Black Bean Corn Avocado Salad. It’s the ultimate crowd-pleaser: satisfying enough to stand on its own for lunch, yet vibrant and sharable for your next potluck or cookout. Bursting with creamy avocado, hearty black beans, sweet corn, a touch of zingy red onion, and a lively lime dressing, every bite is a celebration of texture and taste. Whether you’re a meal-prepper, a picnic-lover, or just in need of a simple way to boost your veggie intake, this Black Bean Corn Avocado Salad is destined to become your go-to recipe.

Ingredients You’ll Need

Black Bean Corn Avocado Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this salad lies in its straightforward ingredient list, but don’t be fooled — each one brings a unique flavor, texture, or splash of color to your bowl. Every component plays its part, making the salad crave-worthy and totally satisfying.

White rice: Acts as a hearty foundation and makes this salad more filling; let it cool for best texture.
Avocado: Adds irresistible creaminess and healthy fats while balancing all the flavors.
Black beans: Provide fiber, protein, and that earthy richness you’ll crave in every bite.
Corn: Brings natural sweetness and a juicy crunch (fresh off the cob or canned — both work!).
Red onion: Offers a pop of color and a gentle sharpness that brightens up the whole mix.
Fresh cilantro: Infuses the salad with fragrant, herby notes for a distinctly fresh finish.
Salt & pepper: Essential for seasoning and enhancing every ingredient, so don’t be shy.
Olive oil: Provides richness and rounds out the dressing without overpowering the other flavors.
Lime juice & zest: Delivers a punch of tang and citrus that makes every forkful pop.
Honey: Adds a gentle sweetness to balance the lime’s acidity and the smoky spice.
Chili powder: Gives a subtle warmth that ties everything together beautifully.
Garlic powder: Brings savory depth without taking center stage.

How to Make Black Bean Corn Avocado Salad

Step 1: Cook and Cool the Rice

Start by preparing your rice according to the package directions. Fluffy, perfectly cooked rice sets the stage here, adding a light but hearty backbone. Once it’s ready, spread the rice out on a plate or tray — this helps it cool quickly and prevents stickiness, so your Black Bean Corn Avocado Salad stays light and fresh rather than clumpy.

Step 2: Whisk Together the Dressing

In a small bowl, whisk up the olive oil, fresh lime juice, lime zest, honey, chili powder, and garlic powder. This zesty dressing is the secret that makes this dish shine. The lime juice keeps things bright, while a touch of honey and chili powder creates the perfect balance of sweet, tangy, and just a hint of warmth.

Step 3: Prep and Combine All the Ingredients

Dice your avocado, chop the onion and cilantro, and prep your corn (if using fresh, slice it straight off the cob for the best flavor). In a large salad bowl, combine the cooled rice, black beans, corn, diced avocado, red onion, and cilantro. Pour the dressing over everything, tossing gently to coat without mashing the avocado. Don’t forget to taste and season generously with salt and pepper!

Step 4: Chill or Serve

You can enjoy your Black Bean Corn Avocado Salad immediately, but letting it chill (covered) in the fridge for about an hour lets all the flavors meld together and makes it extra refreshing — ideal for picnics or meal prep. Give it a final stir right before serving, and add another squeeze of lime or pinch of salt if you want to amp up the flavors.

How to Serve Black Bean Corn Avocado Salad

Garnishes

Elevate your Black Bean Corn Avocado Salad with a generous sprinkle of extra cilantro, crumbled queso fresco, or a few dashes of hot sauce. If you love crunch, try scattering some toasted pepitas or crushed tortilla chips over the top right before serving for a fun, textural finish.

Side Dishes

This vibrant salad plays well with a variety of mains — think grilled chicken, fish tacos, or even veggie burgers. Or serve it as a scoop-able dip with tortilla chips for an appetizer spread that disappears fast. It’s a natural partner to any summery, southwestern-inspired meal.

Creative Ways to Present

Try spooning your Black Bean Corn Avocado Salad into lettuce cups or halved avocados for a fun, individual serving. Stuff it into warm tortillas for flavorful vegetarian tacos, or layer it in mason jars for colorful, portable lunches. For parties, serve it in a big, shallow bowl to show off all those beautiful colors.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store your Black Bean Corn Avocado Salad in an airtight container in the fridge. It holds up well for up to two days, although the avocado may lose its bright green color over time. A little extra lime juice added before storing can help keep it looking fresh.

Freezing

This salad is best enjoyed fresh and is not ideal for freezing due to the avocado and rice. Freezing tends to alter the texture, making the avocado mushy and the rice a bit tough once thawed. For best results, make only what you’ll eat within a couple of days.

Reheating

You won’t need to reheat Black Bean Corn Avocado Salad, as it’s designed to be served chilled or at room temperature. If you prefer it slightly warmer (for example, tucked into a quesadilla), let the salad come to room temperature for about 15 minutes before serving.

FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice adds a heartier, nuttier flair to the salad and even more fiber. Just make sure to let it cool before combining with the other ingredients.

What other beans can I use besides black beans?

Feel free to swap in pinto beans, kidney beans, or even chickpeas. Each brings its own flavor and personality, but black beans do have that classic taste and creamy texture in a Black Bean Corn Avocado Salad.

How can I keep my avocado from browning?

Lime juice is your best friend here — its acidity helps slow browning. Dice and add the avocado just before serving, and if you’re storing leftovers, press a sheet of plastic wrap directly onto the surface of the salad to help limit air exposure.

Is this salad vegan?

It sure is! Since honey is technically not vegan for some, you can swap it for maple syrup or agave to make the Black Bean Corn Avocado Salad fully plant-based.

Can I make Black Bean Corn Avocado Salad ahead for parties?

You can! Prep everything except the avocado a day in advance, and store the dressing separately. Just before your party, toss everything together and fold in the fresh avocado for the freshest flavor and texture.

Final Thoughts

Get ready to fall hard for this Black Bean Corn Avocado Salad — it’s easy, vibrant, and proof that a few pantry staples can transform into something sensational. Give it a try and you might just find it becomes a new favorite at your table!

Black Bean Corn Avocado Salad Recipe

★★★★★

4.8 from 8 reviews

Author: Ethan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refreshing and colorful Black Bean Corn Avocado Salad that is perfect for a light lunch or as a side dish for any meal. This salad is packed with protein, healthy fats, and vibrant flavors.

Instructions

Cook the rice: Prepare the rice according to package instructions and let it cool.
Make the dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, honey, chili powder, and garlic powder.
Prepare the salad: Dice the avocado, chop the red onion and cilantro. In a salad bowl, combine the black beans, corn, avocado, red onion, cilantro, and cooked rice.
Toss and season: Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
Chill and serve: Chill the salad for about an hour to let the flavors meld together, or serve immediately.

Notes

This salad can be customized with additional ingredients like diced tomatoes, bell peppers, or a squeeze of fresh lime juice.
For added heat, sprinkle some chopped jalapeños or a pinch of cayenne pepper.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Mexican