Name: Black Bean Salad with Lime Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cans (15 ounces each) black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 red bell pepper, diced; 1/2 cup fresh or frozen corn, thawed; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 avocado, diced; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lime juice; 1 teaspoon lime zest; 1 tablespoon honey or maple syrup; 1 clove garlic, minced; 1/2 teaspoon cumin; Salt and black pepper to taste

Jump to Recipe·Print Recipe

If ever a salad could shout “let’s get this flavor party started!” it would be this Black Bean Salad with Lime Vinaigrette. With beans for substance, vibrant veggies for crunch and color, and a zesty, citrusy dressing that wakes up every ingredient, this dish is pure sunshine in a bowl. Whether you’re looking for a fresh lunch, an impressive side for your barbecue, or a nutritious topping for tacos, this recipe has you covered, and then some! It’s effortless, endlessly customizable, and truly a must for anyone who loves the bright, bold tastes of summer.

Black Bean Salad with Lime Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Black Bean Salad with Lime Vinaigrette is the way simple, everyday ingredients team up to make something truly special. Each item brings a unique flavor, texture, or pop of color, so don’t skip the little touches!

Black beans: The star of the show, they make the salad hearty, protein-packed, and totally satisfying.
Cherry tomatoes: These little gems add juicy sweetness and a burst of color in every bite.
Red bell pepper: For crunch and a pop of vibrant red that keeps each spoonful exciting.
Fresh or frozen corn: Sweet, slightly crisp corn kernels bring extra flavor and a touch of golden cheer.
Red onion: Just a bit adds zingy sharpness and pretty purple flecks.
Fresh cilantro: Essential for that bright, herby aroma—skip it only if you’re truly cilantro-averse!
Avocado: Creamy and luscious, it ties all the flavors together (wait to add it last so it stays vibrant).
Extra-virgin olive oil: Smooth and luxurious, it forms the base of our lively vinaigrette.
Fresh lime juice: The secret to a zippy, refreshing dressing—don’t hold back on the citrus!
Lime zest: Intensifies the aroma and flavor of the vinaigrette with pure lime essence.
Honey or maple syrup: A little sweetness rounds out the acidity for a balanced dressing.
Garlic: One small clove adds the perfect amount of savory kick.
Cumin: Earthy and warm, this spice brings just enough depth without overpowering the freshness.
Salt and black pepper: Season to taste; these finishing touches make every ingredient shine!

How to Make Black Bean Salad with Lime Vinaigrette

Step 1: Mix the Veggies

In a large bowl, combine the black beans, cherry tomatoes, red bell pepper, corn, red onion, and fresh cilantro. Gently toss everything together until well mixed. You’ll immediately notice how the colors and textures play off one another, setting the stage for the zesty dressing.

Step 2: Whisk the Lime Vinaigrette

In a small bowl or a lidded jar, whisk together the extra-virgin olive oil, fresh lime juice, lime zest, honey (or maple syrup), minced garlic, cumin, and a generous pinch of salt and black pepper. The lime vinaigrette should taste vibrant, tangy, and slightly sweet—adjust seasoning to your liking!

Step 3: Dress the Salad

Pour the freshly whisked lime vinaigrette over the mixed salad ingredients. Use a large spoon to toss gently so that every bean and veggie is evenly coated but not crushed. Take a moment to marvel at how all those flavors are coming together!

Step 4: Add the Avocado

Last but absolutely not least, add the diced avocado. Give the salad one final, gentle toss to distribute the creamy avocado without mashing it. The avocado provides just the right balance of richness and freshness to finish the salad perfectly.

Step 5: Serve or Store

Enjoy your Black Bean Salad with Lime Vinaigrette right away for maximum crunch, or cover and refrigerate for up to 2 days. It’s fantastic cold and gives the flavors even more time to mingle and develop.

How to Serve Black Bean Salad with Lime Vinaigrette

Garnishes

A sprinkle of extra chopped cilantro or a few more crumbles of diced avocado right before serving add an irresistible freshness and pop of color. If you love a touch of heat, sliced jalapeño or a pinch of chili flakes doesn’t hurt one bit!

Side Dishes

This Black Bean Salad with Lime Vinaigrette is a team player! It’s delicious next to grilled chicken, shrimp, steak, or even your favorite vegan protein. It also stands alone as a light lunch, or becomes a crowd-pleasing side for picnics, potlucks, and taco night.

Creative Ways to Present

Turn your salad into loaded tostada or taco toppings, pile it over leafy greens for a meal-worthy salad, or spoon it into lettuce cups for a fresh, handheld snack. For party vibes, serve it with tortilla chips as a chunky salsa—no one will be able to resist!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The flavors keep getting brighter, but wait to add the avocado until just before serving for best texture.

Freezing

Freezing the full Black Bean Salad with Lime Vinaigrette isn’t recommended, since the vegetables and avocado tend to lose their crunch and vivid color. However, you can prep and freeze the bean, bell pepper, and corn mixture (without the dressing and avocado) for quick assembly later.

Reheating

This salad is at its best served cold or at room temperature. If you prefer, let chilled leftovers sit out for 10 to 15 minutes before serving to take off the chill. No reheating necessary, making this salad incredibly low-maintenance for busy days!

FAQs

Can I use dried black beans instead of canned?

Yes! Simply cook about 1.5 cups of dried black beans until tender, let them cool, then proceed with the recipe. Using cooked dried beans gives you more control over the texture and sodium content—just be sure to rinse and drain them well.

What can I use instead of cilantro?

If cilantro isn’t your thing, swap it for fresh parsley or green onion. Both add lovely color and a fresh taste, while giving the salad a different twist that’s just as delicious.

How can I make this salad spicier?

Try mixing in some finely diced jalapeño or serrano pepper along with the other veggies, or add a dash of hot sauce to the lime vinaigrette. Adjust the amount to your preferred level of heat!

Is Black Bean Salad with Lime Vinaigrette suitable for meal prep?

Absolutely! Just keep the avocado separate until right before serving, and store the salad in tightly sealed containers for quick, easy lunches all week.

Can I add other vegetables or proteins?

Definitely. Feel free to throw in diced cucumber, shredded carrots, or chopped green bell pepper for variety. For extra protein, grilled chicken, shrimp, or tofu work beautifully—you’ll have a fully loaded meal in no time!

Final Thoughts

There’s something simply irresistible about this Black Bean Salad with Lime Vinaigrette: it’s effortless, endlessly adaptable, and guaranteed to brighten up any meal (and your mood!). Give it a try, share it with friends, and enjoy every bite of bold, zesty flavor!

Black Bean Salad with Lime Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

Print Recipe

Description

This refreshing Black Bean Salad with Lime Vinaigrette is a flavorful and nutritious dish perfect for summer gatherings or a quick weeknight meal. Packed with protein and vibrant colors, it’s a vegan and gluten-free option that’s both satisfying and delicious.

Ingredients

Scale

For the Salad:

2 cans (15 ounces each) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1/2 cup fresh or frozen corn, thawed
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 avocado, diced

For the Lime Vinaigrette:

1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey or maple syrup
1 clove garlic, minced
1/2 teaspoon cumin
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salad: In a large bowl, combine the black beans, cherry tomatoes, red bell pepper, corn, red onion, and cilantro.
Make the Lime Vinaigrette: In a small bowl or jar, whisk together the olive oil, lime juice, lime zest, honey, garlic, cumin, salt, and pepper until well blended.
Toss and Serve: Pour the lime vinaigrette over the salad and toss gently to coat. Add the diced avocado last and toss lightly to combine. Serve immediately or refrigerate for up to 2 days.