Cuban-Style Black Bean Salad with Avocado and Lime

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing bean salad with avocado, lime, and Cuban spices, ideal for summer meals. This cuban-inspired salads ready in about 20 minutes pairs thawed or drained corn kernels, diced red bell pepper, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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.

★ 4.3 (15 ratings) Prep: 20 min Serves 6 Cuban cuisine 250 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cans (15 oz each) black beans (drained and rinsed), 1 cup corn kernels (thawed or drained), 1 red bell pepper (diced), 1 avocado (diced), and 1/4 cup red onion (finely chopped).
  2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 2 lime (zested and juiced), 1/2 tsp ground cumin, and salt to taste.
  3. Step 3: Pour dressing over bean mixture and toss gently to coat. Chill for 30 minutes before serving, garnished with 1/4 cup cilantro (chopped).

Frequently asked questions

How long does Cuban-Style Black Bean Salad with Avocado and Lime take to make?

Total time is about 20 minutes (20 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 Cuban-Style Black Bean Salad with Avocado and Lime?

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 diced red bell pepper from drying out.

Can I substitute ingredients in Cuban-Style Black Bean Salad with Avocado and Lime?

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 Cuban-Style Black Bean Salad with Avocado and Lime for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Cuban-Style Black Bean Salad with Avocado and Lime?

Cuban salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes