Cuban-Style Black Bean Salad with Avocado and Lime

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A refreshing bean salad with avocado, lime, and Cuban spices, ideal for summer meals. This Cuban-inspired salad recipe, ready in about 20 minutes, pairs black beans, corn kernels, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 2 cans (15 oz each), drained and rinsed black beans
• 1 cup, thawed or drained corn kernels
• 1, diced red bell pepper
• 1, diced avocado
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro
• 2, zested and juiced lime
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• to taste salt

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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).