Cilantro-Lime Black Bean and Corn Salad with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad featuring earthy black beans, sweet corn, and creamy avocado in a zesty lime-cilantro dressing, perfect for lunch or as a side dish. This latin american-inspired vegetarian ready in about 15 minutes pairs black beans, corn kernels, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (12 ratings) Prep: 15 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups rinsed black beans, 1 cup corn kernels, and 1/2 finely diced red onion.
  2. Step 2: Add 1 diced avocado and 1/4 cup chopped cilantro to the bowl.
  3. Step 3: In a small bowl, whisk 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp ground cumin, and 1/4 tsp chili powder until emulsified.
  4. Step 4: Pour the dressing over the bean mixture and toss gently until evenly coated.
  5. Step 5: Chill for 30 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Cilantro-Lime Black Bean and Corn Salad with Avocado take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Black Bean and Corn Salad with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Cilantro-Lime Black Bean and Corn Salad with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Black Bean and Corn Salad with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cilantro-Lime Black Bean and Corn Salad with Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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