If there’s one dish I reach for every time I want something healthy, bold, and bursting with flavor, it’s this Black Bean Salad with Lime Vinaigrette. This vibrant salad is the perfect blend of creamy black beans, juicy cherry tomatoes, crunchy red bell pepper, sweet corn, and rich avocado, all brought together by a fresh and zesty lime vinaigrette. It’s more than just a salad; it’s a celebration of color and taste in every bite. Whether you’re serving it as a side, a topping, or a light meal on its own, it never fails to steal the spotlight at potlucks and family dinners!

Black Bean Salad with Lime Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about Black Bean Salad with Lime Vinaigrette is that the ingredients are simple yet essential—each one has a starring role in building flavor, texture, or a pop of color. From the hearty beans to the tangy vinaigrette, everything just clicks.

Black beans: Use two cans, drained and rinsed for convenience and plant-powered protein and creaminess.
Cherry tomatoes: A cup of these, halved, brings juiciness and a cheerful burst of color.
Red bell pepper: Dice it up for a sweet crunch and eye-catching red hue.
Corn: Fresh is fantastic, but thawed frozen corn works perfectly for a touch of sweetness and texture.
Red onion: Adds a sharp, zesty edge when finely chopped—just enough to liven the salad.
Fresh cilantro: Chopped for a bright, herbal finish that’s so essential in Mexican-inspired salads.
Avocado: Diced and creamy, it mellows out the tang and ties everything together.
Extra-virgin olive oil: The base for your vinaigrette—choose a good one for the best flavor.
Fresh lime juice: Three tablespoons brings tang and freshness that make the salad sing.
Lime zest: Don’t skip this—it adds another layer of bright citrus flavor!
Honey or maple syrup: One tablespoon balances acidity and rounds out the vinaigrette.
Garlic: Just one minced clove infuses a little background heat.
Cumin: Half a teaspoon adds earthy warmth and real depth to the dressing.
Salt and black pepper: Season to taste—these essentials tie all the flavors together.

How to Make Black Bean Salad with Lime Vinaigrette

Step 1: Prep the Vegetables

Gather your cutting board and a sharp knife because this step is all about fresh, colorful chopping! Drain and rinse those black beans first—the base of our Black Bean Salad with Lime Vinaigrette. Then, halve the cherry tomatoes, dice the red bell pepper, thaw the corn if needed, finely chop the red onion, and chop the cilantro. Dicing the avocado comes last to keep it from browning.

Step 2: Mix the Salad Base

Add all your prepped black beans, cherry tomatoes, red bell pepper, corn, red onion, and cilantro into a big mixing bowl. This is where you start to see just how cheerful and inviting this salad is.

Step 3: Whisk the Lime Vinaigrette

In a small bowl or a jar with a tight lid, combine extra-virgin olive oil, fresh lime juice, lime zest, honey (or maple syrup), minced garlic, cumin, salt, and pepper. Shake or whisk until completely blended and slightly creamy—a perfect balance of tangy, sweet, and savory that brings Black Bean Salad with Lime Vinaigrette to life!

Step 4: Dress the Salad

Pour the lime vinaigrette generously over the salad base. Toss everything together gently, making sure every veggie and bean gets coated. If you’re making this ahead, you might want to wait to add the avocado—hold tight for a moment longer.

Step 5: Add the Avocado

Right before serving, gently fold in the diced avocado. This step prevents the avocado from getting too mushy and ensures every bite is as creamy and luscious as possible. Taste and adjust the salt and pepper if needed—then you’re ready to serve!

How to Serve Black Bean Salad with Lime Vinaigrette

Garnishes

A handful of creative garnishes can elevate your Black Bean Salad with Lime Vinaigrette from everyday to extraordinary. Try sprinkling some extra chopped cilantro, a few thin slices of jalapeño for heat, or a crumbling of salty cotija cheese if you’re not vegan. Even a few lime wedges on the side add a fresh, citrusy pop for guests to enjoy.

Side Dishes

This salad shines on its own, but it also plays so well with others! Serve alongside grilled chicken or shrimp for a stunning summer meal, tuck a scoop into tacos, or lay it over a bed of greens. The flavors of Black Bean Salad with Lime Vinaigrette stand up to smoky barbecue, spicy enchiladas, or simple roasted veggies.

Creative Ways to Present

I love loading this salad into lettuce cups, using it as a chunky dip with chips, or spooning it over baked sweet potatoes for a fresh twist. Layer it in jars for portable lunches, or scatter it atop tostadas for party-perfect bites. The possibilities with Black Bean Salad with Lime Vinaigrette are truly endless!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), transfer the Black Bean Salad with Lime Vinaigrette to an airtight container and stash it in the fridge. It keeps well for up to 2 days—though it’s so delicious, it probably won’t last that long! The flavors meld beautifully over time, just remember to give it a gentle toss before serving again.

Freezing

While it’s technically possible to freeze the salad base without the avocado, the texture of many of the veggies can get a bit soft once thawed. I recommend enjoying your Black Bean Salad with Lime Vinaigrette fresh or refrigerated. If you must freeze, do so before adding avocado, and expect a softer texture after thawing.

Reheating

You don’t need to reheat this salad—it’s at its best enjoyed chilled or at room temperature. If you want to add it as a filling to wraps or as a taco topping, just let it sit out for a few minutes to take the chill off. The flavors pop beautifully when not too cold!

FAQs

Can I use dried black beans instead of canned?

Absolutely! Just cook about 3 cups of dried black beans until tender, drain, and cool before adding them to your Black Bean Salad with Lime Vinaigrette. Canned is just a time-saver for busy days.

How can I make this salad spicier?

Add finely chopped jalapeño or serrano pepper to the mix, or sprinkle in a pinch of cayenne with the vinaigrette. For an extra kick, toss in a few dashes of your favorite hot sauce. It’s super easy to adjust the heat level to your liking!

Is this recipe vegan and gluten-free?

Yes! Just use maple syrup instead of honey in the vinaigrette, and you have a 100 percent vegan and naturally gluten-free Black Bean Salad with Lime Vinaigrette.

How long should I let the salad marinate before serving?

While you can serve it immediately, letting the salad sit for 15 to 30 minutes allows flavors to meld and deepen. If you’re making it ahead, add the avocado just before serving for the best texture.

What are some protein add-ins?

Diced grilled chicken, seared shrimp, or baked tofu all make fantastic protein boosts. You can also stir in some cooked quinoa for a hearty vegan option and a complete meal.

Final Thoughts

If you’re searching for a fresh, easy, and downright crave-worthy dish, you can’t go wrong with Black Bean Salad with Lime Vinaigrette. Each bite is a mosaic of color and taste, perfect for weekday lunches or feeding a crowd. Give it a try and let it become a new staple in your recipe rotation!

Black Bean Salad with Lime Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 15 reviews

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

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Description

This Black Bean Salad with Lime Vinaigrette is a refreshing and nutritious dish perfect for summer. Packed with protein and fresh veggies, it’s a colorful addition to any meal.

Ingredients

Scale

Black Bean 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

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

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Instructions

Prepare the Salad: In a large bowl, combine the black beans, cherry tomatoes, red bell pepper, corn, red onion, and cilantro.
Make the 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.
Combine: Pour the lime vinaigrette over the salad and toss gently to coat. Add the diced avocado last and toss lightly to combine.
Serve: Serve immediately or refrigerate for up to 2 days.