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A spoon serving up a portion of black bean salad.

Black Bean Salad

This black bean salad is a color and refreshing blend of beans, corn, peppers, herbs and avocado, all tossed in a zesty lime dressing. A quick and easy salad that pairs well with grilled meats, and makes for a perfect light lunch.
Course Salad
Cuisine American
Keyword black bean salad
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 6
Calories 195kcal
Author Sara Welch


For the salad

  • 2 cans black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 jalapeno remove seeds and ribs, then mince finely
  • 1 cup corn kernels can be fresh, canned or thawed from frozen
  • 1 avocado chopped
  • 3/4 cup orange bell pepper seeded and finely diced
  • 1/3 cup red onion finely diced
  • 1/3 cup cilantro leaves chopped

For the dressing

  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste


For the salad

  • Place the beans, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl. 

For the dressing

  • In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  • Pour the dressing over the bean mixture and toss gently to coat. Serve immediately.



Make ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.


Calories: 195kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 337mg | Fiber: 5g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 10.6mg | Calcium: 16mg | Iron: 1.2mg