Solar Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant, protein-packed salad with corn, avocado, and lime-cilantro dressing for a refreshing meal. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs black beans, corn kernels, cherry tomatoes 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

• 1 can (15 oz), rinsed and drained black beans
• 1 cup (frozen or canned, drained) corn kernels
• 1 cup, halved cherry tomatoes
• 1, diced avocado
• 1/4 cup, finely chopped red onion
• 2 tbsp lime juice
• 1 tbsp olive oil
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp cumin

Instructions

1. Step 1: In a large bowl, combine 1 can (15 oz) rinsed and drained black beans, 1 cup corn kernels, 1 cup halved cherry tomatoes, 1 diced avocado, and 1/4 cup finely chopped red onion; toss gently to mix.
2. Step 2: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, 2 tbsp chopped cilantro, 1/2 tsp cumin, and a pinch of salt in a small bowl until emulsified.
3. Step 3: Pour the dressing over the bean mixture and fold in with a spatula until evenly coated. Chill for 20 minutes before serving to allow flavors to meld.