Black Bean and Sweet Corn Salad With Lime-Cilantro Vinaigrette

Adapted from Once Upon a Chef

This vibrant salad can be pulled together in about 20 minutes, but it needs at least a couple of hours in the refrigerator for flavors to meld.


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  • 2 15-ounce cans black beans, rinsed and drained
  • 1 ½ cups frozen corn, thawed
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 cloves garlic, crushed
  • ¼ cup chopped scallions, both white and green parts
  • 1 medium shallot, minced
  • 2 teaspoons sea salt
  • ¼ teaspoon Kirmizi Aci Biber, or crushed red pepper
  • ½ cup Olive Scene Cilantro & Roasted Onion Olive Oil
  • 1 teaspoon grated lime zest
  • 3 tablespoons fresh lime juice
  • 3 tablespoons Olive Scene Mango White Balsamic Vinegar
  • 2 medium avocados, pitted, peeled and chopped
  • 1 tablespoon chopped fresh cilantro


  • In a large bowl, combine everything except avocados.
  • Mix well.
  • Chill for a couple of hours or overnight.  
  • Right before serving, add avocado and mix gently, being careful not to mash avocado pieces.
  • Garnish with chopped cilantro (optional).
  • Serve at room temperature.