This Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions is a hearty main course salad or side dish that is both refreshing and filling.
I originally served this salad with cornbread aebleskivers and the combination was great. If you don't want to attempt the aebleskivers (they require a special pan), you conld serve these with a hearty and cheesy cornbread and a green salad.
Ever since I first tried this salad, it has been on repeat at least every two to three weeks. Whis a citrusy herb vinaigrette, this salad will fill you up and satisfy your craving for something both tasty and nutritious. Plus, unlike green salads, you can prepare it in advance and have it ready to snack on when you're ready for lunch or dinner. Just add the avocado right before serving.
Ingredients in This Black Bean Salad:
Avocado: It's best to slice and add the avocado right before serving to prevent the avocado from turning brown. Another way to keep the avocado from turning brown is to sprinkle it with citric acid powder, which is basically vitamin C and very acidic. I keep a jar in my cupboard to add to guacamole to keep it green. Some folks even like to add it to sourdough bread for extra sour flavor (don't tell the purists).
Corn: If it is in season, sweet corn, cooked and freshly stripped from the cob, is the best. Canned corn, drained and rinsed, is also good for when you can't find fresh corn.
Cherry or Grape tomatoes: The salad is extra pretty if you can find and use a basket of mixed red, orange, yellow, and green tomatoes. For these photos, I used all red grape tomatoes.
Black Beans: Canned beans, drained and rinsed.
Red Onion: You can either thinly slice or dice the onions, depending on your presentation.
Fresh Cilantro: Freshly chopped leaves.
Lime Juice and Flaky Sea Salt.
For the Herb Vinaigrette: Champagne vinegar, grapeseed oil, minced garlic, finely chopped cilantro, orange juice, lime juice, and salt and pepper.
To Make this Salad:
First, prepare the salad dressing by whisking together the ingredients. You can prepare it in advance and keep it in the refrigerator. Take it out of the refrigerator about 30 minutes in advance to take off the chill before serving.
Next, place all of the ingredients in a serving bowl or platter. Serving suggestion: This salad makes a beautiful presentation on a platter with the ingredients in rows, similar to a Cobb or a salade Niçoise.
Finally, drizzle the ingredients with some of the vinaigrette and serve it with more dressing on the side.
Make-Ahead:
You can assemble the salad in advance, with the exception of the avocado, adding it just prior to serving.
This recipe is adapted from the book, Aebleskiver: A New Take on Traditional Danish Pancakes by Pim Pauline Overgaard. I received a copy from Melissa's Produce, and got to meet the author and see a demontration of how to make these pancakes.
Since then, I've really enjoyed this book and have had a fun time learning how to make both traditional and nontraditional sweet and savory aebleskivers.
The book also features salads and dipping sauces which go beautifully with the Danish pancakes, including this salad. And, of course, I had to buy an aebleskiver pan.
"B" is for Beans, Bread, Beef, Broccoli, Basil, Beet, Bacon, and More!
As part of the 2026 Alphabet Challenge, we are sharing recipes that begin with "B" or include ingredients or methods that that begin with "B."
- Karen’s Kitchen Stories: Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions
- Sneha’s Recipe: Brown Bread Omelette
- A Day in the Life on the Farm: Beef and Noodles
- A Messy Kitchen: Creamy Broccoli Soup
- Food Lust People Love: Baby Cos Peach Salad with Blue Cheese Dressing
- Blogghetti: Broccoli and Swiss Cheese Stuffed Chicken Breasts
- Mayuri’s Jikoni: Bateta Ringad Nu Shaak
- Magical Ingredients: Beet and Cheese Rolls
- Jolene’s Recipe Journal: Beef and Bacon Gnocchi Skillet
- Culinary Cam: Beflowered Baked Squash Blossoms
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Small-Batch Blue Cheese Dip with Dried Herbs
Last year (2025) for the letter "B," I made Brigadeiros, and for 2024, I made Bagel Chips (one of my most popular recipes). I love both recipes!
Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions
This Black Bean Salad with Corn, Avocados, Tomatoes, and Red Onions is a hearty main course salad or side dish that is both refreshing and filling.
Ingredients
- 1/4 cup champagne vinegar
- 1/2 cup grapeseed oil
- 1 garlic clove, minced
- 2 tablespoons finely minced cilantro
- Juice from one orange
- 1 tablespoon fresh lime juice
- Salt and Pepper
- 2 ears of cooked fresh corn, kernels stripped off the cob, or 1 15 ounce canned corn, drained and rinsed
- 1 cup cherry or grape tomato halves
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup fresh chopped cilantro leaves
- 1 small red onion, sliced or diced
- 2 ripe avocados, peeled and pits removed
- 1 teaspoon sea salt, plus more to taste
- Juice of 1/2 lime
Instructions
- In a small bowl, whisk together the vinegar, oil, garlic, cilantro, and juices.
- Season with salt and pepper to taste.
- Place the corn, tomatoes, beans, cilantro, and onions on a platter or in a shallow bowl, either tossing together or arranging them in stripes.
- Toss the avocado with salt and lime juice to taste. Add the avocado right before serving.
- Drizzle with some of the vinaigrette, serving the rest on the side.
Nutrition Facts
Calories
379Fat (grams)
29 gSat. Fat (grams)
3 gCarbs (grams)
27 gFiber (grams)
11 gNet carbs
17 gSugar (grams)
5 gProtein (grams)
7 gCholesterol (grams)
0 mg
