Lime-Cilantro Corn and Black Bean Salad with Avocado
A refreshing, protein-packed salad featuring sweet corn, protein-rich black beans, and creamy avocado, dressed in a zesty lime-cilantro vinaigrette. This american-inspired salads (vegetarian) ready in about 15 minutes pairs fresh or frozen, thawed corn, (15 oz), rinsed and drained black beans, medium, diced avocado 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 220 calories and feeds 4, 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 cups fresh or frozen, thawed corn
- 1 can (15 oz), rinsed and drained black beans
- 1 medium, diced avocado
- 1/2 medium, diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped fresh cilantro
- 2, juiced lime
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp salt
Instructions
- Step 1: In a large bowl, combine 2 cups fresh or thawed frozen corn, 1 can rinsed black beans, 1 medium diced avocado, 1/2 medium diced red bell pepper, and 1/4 cup finely diced red onion.
- Step 2: Whisk 2 tbsp olive oil, 2 juiced limes, 1/2 tsp cumin, and 1/4 tsp salt in a small bowl until emulsified.
- Step 3: Pour dressing over vegetable mixture, add 1/4 cup finely chopped fresh cilantro, and toss gently until evenly coated. Chill for 15 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lime-Cilantro Corn and Black Bean 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 Lime-Cilantro Corn and Black Bean 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 fresh or frozen, thawed corn from drying out.
Can I substitute ingredients in Lime-Cilantro Corn and Black Bean 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 Lime-Cilantro Corn and Black Bean 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 Lime-Cilantro Corn and Black Bean 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.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
