Our black bean salad is full of all the Mexican flavors you love, cilantro, lime & avocado, & it's easy to make too. Serve as a meatless meal or side dish.
Total Time 20 minutes
Servings 6 servings
Author Linda Warren


  • 15 oz can black beans, rinsed and drained
  • 15.25 oz can sweet organic corn, drained (of which you use about 3/4 can)
  • 1 orange, yellow or red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 Tablespoon onion, chopped
  • 1 teaspoon salt
  • dash of cayenne pepper
  • 1 Tablespoon sugar
  • 4 Tablespoons light olive oil
  • 1 teaspoon lime zest
  • 1 lime, juiced (about 3 Tablespoons fresh lime juice)
  • 1/4 cup fresh cilantro, chopped + additional for garnish
  • 1 Haas avocado, chopped


  1. Mix all of the above ingredients together, except avocado, and place in refrigerator for flavors to mix for about 6 hours.
  2. To serve: Prepare avocado and gently mix into salad. Let sit for an hour at room temperature, garnish with additional cilantro, and serve.

Recipe Notes

Total time does not include marinating time. By rinsing or soaking the beans you can reduce the flatulence-related substances by as much as 33%. Adapted from Once Upon A Chef