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A Summer Delight: Black Bean Salad with Corn, Avocado & Lime Vinaigrette

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout! This salad is ideal for entertaining because you can make it ahead of time — in fact, you should because it gets better and better the longer it sits.



Begin by cooking the corn in boiling salted water.

A few minutes is all it takes — you want it super crisp. Refresh the corn under cold water to stop the cooking process.

Place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel both dries the corn and prevents it from bouncing all over the place.)

Next, rinse and drain the black beans.

Combine the corn and black beans with the remaining ingredients, except for the avocado.

Toss and chill until ready to serve.

Before serving, dice the avocado and add to the salad. It’s important to add the avocado at the last minute to keep it from turning brown.

Toss well, then taste and adjust seasoning, if necessary. You may find that it needs a bit more salt or a squirt of lime juice, as the flavors tend to mellow in the fridge.

That’s all there is to it. Enjoy!

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Servings: 6-8 Total Time: 30 Minutes


  • 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


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.

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.


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