Inspired by a much loved Mexican Bean Salad, Once Upon a Chef has perfected her Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette, making it positively drool-worthy!


With warm temps outside, we’re up for any dish that doesn’t need the oven or stove; and who can resist a chance to eat up some of the season’s freshest ingredients?


Please click here to visit Once Upon a Chef and see the instructions that we followed!



Reviewer #1 – Kristy

Mission: Healthy, fresh and delicious is always a key when trying new recipes! This hit the spot!



Get ready to chop…lots to chop, but well worth it.

  • I grilled the corn on the grill first then added it to the dish.
  • I used minced garlic out of the jar since I didn’t have any cloves.
  • I may add some green onions next time for some extra flavor.

bb salad 1

Tips & Tricks Learned:

Definitely get a juicer for the lime. I don’t have one, and that would have definitely been handy.

We enjoyed ours with some tilapia from the Blackened Tilapia Taco recipe!




I had it marinate for an hour and it was still delicious so don’t hesitate to make it last-minute.

It’s even great the next day!


Absolutely, none.

Kristy - BB Salad


Mike and I both enjoyed!  It’s perfect as a side salad with a meal or great with tortilla chips as a dip!  I will definitely be making next weekend!!



Reviewer #2 – Amanda

Mission: This recipe was a great way to attempt to get my hubby to eat black beans.




  • For the most part I followed the instructions from Once Upon A Chef exactly (minus the fact that I forgot to add the cilantro).
  • I did add a jalapeno for a little heat but that was the only change I made intentionally.
  • I did cut it in half since I am the only one that really loves beans in our house.

Tips & Tricks Learned:

Definitely doesn’t make a great left over (gets very runny and strange-looking – although it still tasted pretty good but we eat with our eyes so who are we kidding here).

I could have cut the recipe down to just a ¼ but the thought of that math makes my head hurt.



This would make a perfect accompaniment to add to a fish taco. You could whip up a batch of the fabulous Blackened Tilapia Tacos we reviewed a while back and add it to them. MMMM.

This is a great summer dish since produce is best this time of year and our markets seem to be overflowing with beautiful color. I tried this as a salsa too and it is great with chips!


Really just the leftover thing. It just didn’t “look” like it would taste good the second day and I had to close my eyes to take the first few bites.

Amanda - BB Salad


YUM. Two thumbs up! This is going straight into my recipe book. My gal pals will love it (even if my family wasn’t on board).



Reviewer #3 – Sheri

Mission: The sight of this recipe made me drool. With 4th of July coming I was looking for a light side that will please the crowd.



The recipe is very easy to follow, basically just throw all the ingredients into a bowl (saving the avocado for last). Mix, chill, and serve.

  • I took a short cut and used frozen corn instead of cutting from the cob. I’m a sucker for a time saver. It gave me time to make my own pitas. They’re delicious and paired perfectly with this recipe.
  • I highly suggest letting the salad chill in the refrigerator for a while as suggested in the original post. Let the flavors come together

Tips & Tricks Learned:

Squeeze some lime juice on the avocado before tossing it in. It helps prevent them from browning.

Sheri - BB Salad 1


Incredibly delicious and sure to please a crowd.


I divided the recipe in half and really wish I had more.

Sheri - BB Salad


I absolutely LOVED this recipe. It had many of my favorite ingredients. I’m avocado obsessed.

Paired with my homemade pita chips, I was all ready to enjoy my Saturday night. This recipe is definitely a winner and full of yummy goodness.

I know what I’m bring to this week’s 4th of July cookout!



Reviewer #4 – Maren

Mission: I could not wait to make this recipe, it’s right up my alley!  I am a lover of each and every ingredient in this salad.  Yum!



  • I don’t love red peppers, so I went with orange!
  • I used a 12 oz. bag of frozen sweet corn – worked like a charm!  I eat this brand all the time and I do feel like it’s crunchy and fresh tasting when allowed to thaw on it’s own.  I’m pretty sure that I used more than called for, but whatever, I love corn!
  • I went a little heavy on the lime juice and garlic.

Tips & Tricks Learned:


I use lime juice in just about every recipe that we eat.  I love it!  Every couple of months, I buy a bag full of limes and take some time to squeeze them all, then pour the juice into ice cube trays so that I always have real lime juice when I need it.  Way better than the stuff you buy in the little plastic lime bottle at the store.

Enjoy with Xochitl tortilla chips.  They are the best!

If you’re chop-challenged, you can use a pizza cutter!


I LOVE this salad so much!  I have made it 6 times and have ingredients in the fridge for more!  I eat it on chips, on it’s own, and have even added rotisserie chicken!


Even though I am a huge lover of avocado, I actually liked this salad better without it.  Not really a con, but my own preference.

Maren - BB Salad


This recipe is great.  It’s so fresh and light, perfect for summer noshing.

While I do prefer this salad without the avocado, it’s great with it, too!  Versatile and easy to make, this one was a fast favorite.



Reviewer #5 – Sarah

Mission: I’m always on the lookout for easy and tasty recipes to prep for events. This one sounded like it was one of those, and in addition sounded healthy!



I modified this recipe from the start!

  • I decided to make it more of a chip dip vs. a salad. I picked up tortilla chips when gathering the ingredients to serve with the dip and it was a hit!!
  • Though I like to eat as many healthy fats as I can, I have never been a lover of avocado. I just can’t get used to the taste and texture, so I left them out of this recipe – I know, selfish! Though, in my case, it helped as I made this dip for two separate events where it would have been too difficult to add to the salad right before serving.
  • I really love a recipe that calls for ingredients I have on-hand. I had Iowa sweet corn from my parent’s farm in the freezer, mini sweet peppers and garlic in the fridge and sweet onions in the pantry, which I used instead of shallots. In addition, I already had all of the seasonings that were called for.
  • At the grocery store, I picked up the black beans, limes and cilantro and then got to work.
  • The only items I had to dice were the peppers, onion and garlic. And then I zested the limes with my handheld grater, which worked great!
  • To cut-up the cilantro, I used my kitchen shears and added closer to 3/4 cup to the mix.
  • After prepping, I let the dip sit in the fridge for 2-3 hours before attending each event I served this at.

It was a huge hit and was gone by the end of the night!

Tips & Tricks Learned:


Using a handheld grater to zest your limes works great – just watch your fingers!

Cut the sugar down to 1 tablespoon, or even omit altogether. In my opinion, it wasn’t necessarily needed.

If you make this as a chip dip, cut down the amount of olive oil added. I only used 6 tablespoons.



Easy to make and oh so tasty! And, with the addition of the cayenne, it had a nice spicy kick!


Honestly can’t think of any – loved it and will definitely make again.

Sarah - BB Salad


Loved this dip! It was easy to modify for your own needs. Even my husband ate it and went back for seconds, and that’s saying something!


 BB Salad Conclusion

The gorgeous
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette and it’s photo by Once Upon a Chef

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