Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette

This salad is perfect for a potluck. It's colorful and packed with flavor, and gets better as it sits.

By
Jennifer Segal
Jennifer Segal is a contributing writer at Serious Eats.
Jennifer Segal

Jennifer Segal is the chef and photographer behind Once Upon a Chef and the author of two cookbooks: Once Upon a Chef and Once Upon A Chef: Weeknight/Weekend.

Learn about Serious Eats' Editorial Process
Updated November 22, 2024
Black bean, corn, and red pepper salad in a white bowl with a fork.

Serious Eats / Jennifer Segal

Why It Works

  • Hearty black beans, crunchy corn, and red pepper can stand up to this zesty vinaigrette for hours before enjoying.
  • Avocado is stirred in just before serving to prevent browning.

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.

June 2013

Recipe Details

Black Bean, Corn, and Red Pepper Salad With Lime Cilantro Vinaigrette Recipe

Prep 15 mins
Active 30 mins
Chilling Time 30 mins
Total 45 mins
Serves 6 to 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 3 ears fresh cooked corn, kernels cut off the cob (about 2 cups)

  • 2 red bell peppers, diced (about 2 cups)

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 2 tablespoons minced shallots, from one medium shallot

  • 2 teaspoons salt

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoons sugar

  • 1/2 cup plus 1 tablespoon extra virgin olive oil

  • 1 teaspoon zest and 6 tablespoons juice from 5 to 6 limes

  • 1/2 cup chopped fresh cilantro leaves, plus more for garnish

  • 2 Hass avocados, chopped

Directions

  1. Combine black beans, corn, red peppers, garlic, shallots, and salt in a large bowl and mix well.

  2. In a separate small bowl, whisk cayenne, sugar, olive oil, and lime juice together to make vinaigrette.

  3. Pour vinaigrette over beans, add cilantro, and stir well. Cover and let chill at least 30 minutes and up to over night. Right before serving, add avocados and fold gently, being careful not to mash. Garnish with more chopped cilantro if desired. Serve at room temperature.

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Nutrition Facts (per serving)
337Calories
19gFat
38gCarbs
9gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories337
% Daily Value*
Total Fat 19g24%
Saturated Fat 3g13%
Cholesterol 0mg0%
Sodium 941mg41%
Total Carbohydrate 38g14%
Dietary Fiber 10g37%
Total Sugars 9g
Protein 9g
Vitamin C 80mg399%
Calcium 53mg4%
Iron 3mg15%
Potassium 637mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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