• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Salads

    Black Bean Corn Avocado Salad with Rice

    Published: Jul 16, 2021 / Updated: May 6, 2022 / 20 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This black bean and corn salad has an incredible homemade tangy lime vinaigrette dressing. It's delicious yet healthy, and you'll want to serve it with every summer meal!

    I think you'll also enjoy this Avocado Bacon Salad as a summery treat.

    black bean corn avocado salad in a serving bowl

    Why you'll love it

    It's no surprise why the combination of black beans, corn, and avocado is a popular one. It's mouthwatering, you guys. Pair it with a lime vinaigrette, and this is what southwestern dreams are made of. This salad recipe works as a lighter meatless main course or as a side dish with so many summer meals!

    This black bean salad with corn is so simple to make. It's hearty, bright and zesty, and you can even make it ahead of time for a BBQ or potluck. Whenever I bring it along to a summer gathering, there's none left by the time I leave. I never have to think about it; this is the one I'm bringing to any summer party.

    What you will need

    For the salad

    • Rice - any variety of white rice is good. I like jasmine.
    • Avocado - choose one that's just soft when you squeeze it and if it's green under the nub for optimal ripeness
    • Black beans - grab a can of these inexpensive beans
    • Corn - I chose canned, but freshly grilled corn absolutely works
    • Onion - red onion is a classic for salads since it's less sharp than other varieties
    • Cilantro - for fresh contrast. If you have an aversion, use fresh parsley instead

    For the dressing

    • Olive oil - use a good quality one as the flavor will shine through
    • Lime - we're using both fresh lime juice and zest for ultimate brightness here. I use my Microplane to zest the lime.
    • Honey - a bit of sweetness to counter the acidity. To make this recipe vegan, swap the honey for sugar.
    • Chili powder - for more rounded flavor. Most varieties are not spicy!
    • Garlic powder - to add a final savory touch

    How to make black bean salad with corn

    This is an overview, and full ingredients & instructions are in the recipe card below.

    • Cook the rice according to the directions on the package, and make sure to let it cool.
    • Add all of the dressing ingredients to a small bowl, and whisk together until combined.
    • Prep all of the salad ingredients and add to a salad bowl. Toss with the dressing. Season with salt & pepper, and chill if desired!
    adding ingredients to a glass bowl for black bean salad

    Can I make this salad ahead of time?

    • You sure can! The most important part is adding the avocado just prior to serving since it can brown quite soon after you cut it.
    • I also recommend storing the dressing separately (try these glass yogurt jars) and adding it when serving so that the rice doesn't soak it up. It'll keep in the fridge for a few days that way if you prep the individual components.

    Substitutions and variations

    • Like most salads, this one is quite forgiving. Feel free to add in other ingredients. Tomatoes would be delicious! You can also play with the dressing a bit if needed or add more of an ingredient than suggested.
    • You can definitely omit the rice if that's not your thing and then add more of the other ingredients to compensate.
    • Try subbing the chili powder for Trader Joe's Chile Lime seasoning if you happen to have some on hand. It's one of my favorites.

    What to serve with this salad

    • It's a great side dish with summer BBQ favorites such as these Grilled Honey Mustard Chicken Skewers or my Cilantro Lime Grilled Chicken Thighs.
    • I also like it with Tex-Mex dishes like this Easy Taco Casserole Recipe or Creamy Taco Soup.
    • If you're eating it as a main course, simply serve it with a slice of crusty bread or tortilla chips and guacamole!

    Leftovers and storage

    • This recipe serves 4 as a main course or up to 6 people as a side. Don't want leftovers? You could definitely halve the recipe if there's more than you think you'll need!
    • It'll keep in an airtight container in the fridge for 2-3 days, but the avocado will lose its color. If you plan to have leftovers, add the avo in separately.
    • If it's been sitting out for more than 2 hours, I'd discard it.

    More tasty summer salads

    • Easy Broccoli Salad
    • Antipasto Salad
    • Easy Macaroni Salad
    • No Mayo Potato Salad
    • Creamy Cucumber Salad
    close-up of black bean, corn, avocado salad in a glass prep bowl

    Questions about this delicious summer salad? Let me know in the comments below!

    black bean corn avocado salad in a serving bowl

    Black Bean Corn Avocado Salad

    This black bean and corn salad has an incredible homemade tangy lime vinaigrette dressing. It's delicious yet healthy, and you'll want to serve it with every summer meal!
    5 from 10 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Salad
    Cuisine American
    Servings 6
    Calories 338 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1/2 cup uncooked white rice
    • 1 avocado diced
    • 1 (14 fluid ounce) can black beans drained & rinsed
    • 1 (12 fluid ounce) can corn (or use fresh corn cut off the cob) drained
    • 1-2 tablespoons red onion chopped
    • 2 tablespoons fresh cilantro chopped
    • Salt & pepper to taste

    Dressing:

    • 1/4 cup olive oil
    • 2 tablespoons lime juice + zest of 1 lime
    • 1 teaspoon honey
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon garlic powder

    Instructions
     

    • Cook the rice according to package directions. Let it cool.
    • Add the dressing ingredients to a small bowl and whisk together.
    • Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a little extra lime juice if you think it needs it). Cover and chill for an hour or so, or enjoy it right away.

    Notes

    • Serves up to 4 as a main course or 4-6 as a side dish (depending on what else you serve it with).
    • If you want to make this recipe ahead, I suggest adding the avocado right before serving so it doesn't go bad. It's also a good idea to add the dressing at that time so the rice doesn't soak it all up.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 338kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 8mgPotassium: 553mgFiber: 10gSugar: 4gVitamin A: 263IUVitamin C: 8mgCalcium: 30mgIron: 2mg
    Keyword black bean corn avocado salad
    Author Natasha Bull
    « Buffalo Chicken Meatballs
    Sour Cream and Onion Chicken »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ana says

      December 7, 2022 at 8:42 PM

      5 stars
      Hey, i found this recipe googling rice, beans and corn. It was great. I substituted a few items, parsley for cilantro and leeks for red onion. I cooked the leeks, i added some garlic and it was delicious. Thank you.

      Reply
      • Natasha says

        December 8, 2022 at 10:44 AM

        Sounds good to me!! 🙂

        Reply
    2. Paula says

      November 12, 2022 at 4:50 PM

      5 stars
      Delicious! Everyone loved it. I made it in the summer for a 4th of July barbecue and for a Thanksgiving potluck dinner. It was a hit. Also, I followed the tip and made it the night before; and added the avocado and dressing right before.

      Reply
      • Miranda @ Salt & Lavender says

        November 12, 2022 at 6:28 PM

        That's awesome to hear, Paula!! Glad the make ahead tip worked out! 🙂

        Reply
    3. Sarah says

      July 28, 2022 at 6:18 PM

      5 stars
      Wow! This was outstanding!

      Reply
      • Natasha says

        July 29, 2022 at 10:32 AM

        Fantastic!! 🙂 Thanks for your 5-star review, Sarah!

        Reply
    4. Liz says

      June 20, 2022 at 3:37 PM

      5 stars
      A quick and delicious Monday night dinner solution. Great combo of flavors. I definitely recommend doubling the recipe - it’ll go fast!

      Reply
      • Natasha says

        June 20, 2022 at 4:42 PM

        I'm so happy it was a hit! 😀

        Reply
    5. Diana Greene says

      June 20, 2022 at 3:24 PM

      5 stars
      Absolutely love this!

      Reply
      • Natasha says

        June 20, 2022 at 4:42 PM

        Great!! Thank you! 🙂

        Reply
    6. S Lars says

      February 24, 2022 at 12:56 AM

      5 stars
      Love this salad. I added a little bit of fresh chopped Thai red chili instead of chili powder to the bean/corn mix (I just happened to have some.) I also substituted a tiny amount of fresh garlic for the garlic powder in the dressing. The honey is a perfect balance for the lime juice, garlic, cilantro and zest. It was delicious.

      Reply
      • Natasha says

        February 24, 2022 at 10:18 AM

        I'm so glad you enjoyed it!! 🙂 Love the Thai red chili idea!

        Reply
    7. Alyssa says

      August 30, 2021 at 4:37 PM

      5 stars
      This was so unbelievably tasty and easy! Paired it with some grilled salmon and it was to die for 😍

      Reply
      • Natasha says

        August 30, 2021 at 4:57 PM

        Yay!! That makes me so happy, Alyssa. Thanks for letting me know.

        Reply
    8. Kim says

      August 28, 2021 at 11:37 AM

      5 stars
      Fantastic with our shrimp tacos. A nice change and the kids love it.

      Reply
      • Natasha says

        August 28, 2021 at 3:10 PM

        I'm so happy you all enjoyed it!! Thanks for leaving me a review!! 🙂

        Reply
        • Blair says

          March 3, 2022 at 11:11 AM

          5 stars
          This was great. I initially served it for dinner cold which was very satisfying. The next day I decided to heat up the leftovers and add a little shredded cheese and the avocado after heating. It was delicious served hot! Yum yum!

          Reply
          • Natasha says

            March 3, 2022 at 11:57 AM

            That's a great idea!! So glad you like this salad, Blair!

            Reply
    9. Danni says

      July 25, 2021 at 7:08 PM

      5 stars
      Saw this today. Made it today. Only substituted parsley for the cilantro. It was delicious! This is our new summer side dish. There is no way to make it any better! Thanks for sharing!

      Reply
      • Natasha says

        July 25, 2021 at 7:19 PM

        I'm so happy you enjoyed it!! 🙂 Thanks for your sweet comment, Danni!

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·