Mexican Avocado and Black Bean Salad

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

Creamy avocado, black beans, corn, and cilantro tossed with lime and chili oil. This mexican-inspired salads (vegetarian, low-carb) ready in about 10 minutes pairs avocado, black beans, corn kernels 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 280 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.

★ 4.4 (14 ratings) Prep: 10 min Serves 4 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large mixing bowl, combine the 2 diced avocado, 1 cup black beans, 1/2 cup corn kernels, and 1/4 cup chopped cilantro. Use a spatula to gently fold the ingredients together until they are evenly distributed. Tip: Avoid mashing the avocado to maintain a chunky texture.
  2. Step 2: Drizzle the 2 tbsp lime juice evenly over the salad mixture, then add the 1 tsp chili oil. Use a spatula to gently toss the ingredients until they are well coated and the avocado is lightly dressed. Tip: Work quickly to prevent the avocado from darkening, as exposure to air can cause browning.

Frequently asked questions

How long does Mexican Avocado and Black Bean Salad take to make?

Total time is about 10 minutes (10 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 Mexican Avocado and Black Bean Salad?

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 avocado from drying out.

Can I substitute ingredients in Mexican Avocado and Black Bean Salad?

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 Mexican Avocado and Black Bean Salad 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 Mexican Avocado and Black Bean Salad vegetarian?

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

What others are saying

Related recipes