Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado, and Lime-Cilantro Vinaigrette
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 358.1
  • Total Fat: 19.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 592.2 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 13.8 g
  • Protein: 11.8 g


Best salad ever! Best salad ever!
Number of Servings: 8



    2 15-ounce cans black beans, rinsed and drained
    3 ears fresh cooked corn, kernels cut off the cob
    2 red bell peppers, diced
    2 cloves garlic, minced
    2 tablespoons minced shallots, from one medium shallot
    2 teaspoons salt
    1/4 teaspoon cayenne pepper
    2 tablespoons sugar
    9 tablespoons extra virgin olive oil, best quality such as Colavita
    1 teaspoon lime zest (be sure to zest limes before juicing them)
    6 tablespoons fresh lime juice
    1/2 cup chopped fresh cilantro, plus more for garnish
    2 Hass avocados, chopped


Use coconut oil instead of olive oil. Tastes really good over couscous. Don't add avocado until you're ready to eat.



Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Serving Size: 6-8

Number of Servings: 8

Recipe submitted by SparkPeople user ALP9412.

Member Ratings For This Recipe

  • no profile photo

    My family loved this!!! I used only 2 cobs of corn and more garlic. I also reduced the oil by half and it was still the as my daughter called it! - 5/20/20