Black Bean and Corn Salad

Make this Black Bean and Corn Salad while corn is still in season! It’s delicious, easy, quick, hearty and so robust with flavors. This crowd pleaser salad is a mix of fresh corn, black bean, jalapeno, avocados, bell peppers, cilantro, red onions and lime! So absolutely robust and packed with flavor 🙂

We make this Black bean salad practically all year long, but we make it much during the summer. That’s because fresh summer corn can’t be beat (hello Corn Ribs) ! Add to that sweet bell peppers, jalapenos, lots of lime and fresh cilantro, and you’ve got yourself a phenomenal dip.

While you can serve this black bean salad recipe as an appetizer with store bought chips or Pita Chips, we love it as a side dish too. Serve it alongside Sheet Pan Fajitas, some Cilantro Lime Rice and you’ve got yourself a delicious meal!

Or have it as a side for our famous Birria Tacos, Lamb Birria or Birria Quesadillas. For a full on party food experience, serve the black bean salad with some Air Fryer Taquitos or Chicken Flautas.

You can also think of it as a good old salad and have it with Ribeye Steak, Grilled Trout,  Chicken Legs, Grilled Shrimp and much more!

Ingredients You’ll Need

• Black Beans. Use canned beans that’s been rinsed and drained, or, use dried beans that have been soaked and cooked.
• Corn. You can use frozen, canned and preferably fresh of course when possible.
• Avocado. It adds a rich buttery velvety smooth texture and taste to the salad.
• Onions, Jalapeños, Cilantro. These are flavoring ingredients. You can add in garlic, replace the cilantro with parsley, remove the jalapeños if spicy food is not your thing etc. 

Black Bean Salad Dressing

• Lime Juice. use fresh lime juice for a fresher zestier taste.
• Seasoning. Salt, sugar and cumin are the seasoning you need for this recipe. 
• Oil. A neutral oil works best here, so we chose avocado oil.
• Minced Garlic. Optional, but adds a great flavor.

How to Make Black Bean and Corn Salad

1. You’re going to use the same plate you intend to serve the salad in. Add all the salad dressing ingredients in there and whisk it well until smooth. 
   
   
2. To that dressing you’re going to add in the black beans, fresh corn, bell peppers, avocados, jalapeños, cilantro, red onions, all minced. 
   
3. Now you’re simply going to mix everything together–salad and dressing and it’s basically ready.
   
4. While it’s best to let the salad sit in the dressing for 30 minutes so the flavors absorb well, it’s also great enjoyed right away. 

Tips for Black Bean Salad

1. Use dried beans whenever possible. Soak them in water the night before and cook them the next day, making plenty so you can freeze some and use some.
2. When corn is seasonal, make sure you use fresh corn. It makes a huge difference! 
3. Frozen corn is the next best option, followed by canned corn as our least favorite.
4. Fresh limes are also much better to juice than store bought juice.
5. You can add chilli powder, oregano and other seasoning  to the salad, however we find this simple version much more satisfying.
6. If you’re not a spicy food fanatic, skip the jalapeños. Or adjust to using half or a quarter only depending on your taste.
7. This is a one bowl salad, so make sure you use the right size bowl to mix in the dressing. Add the salad ingredients right ontop.
8. It’s best to let the salad sit for 30 minutes so the lime and seasoning can infuse the ingredients before eating it. However it’s tasty still to enjoy right away.
9. You can make this salad a day in advance, however it’s best to add the avocado right before serving.
10. 10.There so many variations you can make like adding carrots, mango –have you checked this Mango Pico De Gallo? cheese, crushed tortilla chips, pepitas, cooked chicken or shrimp, and so much more. 
11. 11.If cilantro is not your thing, feel free to swap it for parsley and enjoy this black bean and corn salad recipe!

Mexican Recipes To Make

Mexican Lentil Salad (Vegan)
Taco Salad
Crunchwrap Supreme
Nacho Fries
Taco Soup
Chicken Tortilla Soup
Nacho Cheese Sauce Recipe
Ground Chicken Tacos
Salmon Tacos

5 from 8 votes

Print

Black Bean and Corn Salad

Make this Black bean and corn salad for a 10 minute healthy, nutritious and TASTY salad! It's perfect appetizer with chips, perfect vegetarian dish and just great to snack on. Crowd pleasing black bean salad with fresh corn, jalapenos, bell peppers, avocados, onions and fresh lime juice--SO GOOD!

Course Appetizer, Salad, side, Side Dish, vegan, vegetarian

Cuisine Latin, Mexican, South American, TexMex

Keyword Black bean and corn salad, black bean recipe, Black bean salad, Corn salad, vegetarian salad

Prep Time 10 minutes

Servings 6 people

Calories 199 kcal

Author Mahy

Ingredients

Black Bean and Corn Salad

• 2 cups Black Beans
• 1 cup Corn kernels
• 1 large Avocado diced
• 1/3 cup Onions Finely diced
• 1-2 Jalapeños Finely minced
• 1/2 cup Cilantro finely minced

Black Bean Salad Dressing

• 2 Tablespoons Lime Juice
• 1 teaspoon Salt
• 1 teaspoon sugar
• 1/2 teaspoon cumin
• 2 Tablespoons oil
• 1 Garlic minced

Instructions

1. You're going to use the same plate you intend to serve the salad in. Add all the salad dressing ingredients in there and whisk it well until smooth.
   
2. To that dressing you're going to add in the black beans, fresh corn, bell peppers, avocados, jalapeños, cilantro, red onions, all minced.
   
3. Now you're simply going to mix everything together--salad and dressing and it's basically ready.
   
4. While it's best to let the salad sit in the dressing for 30 minutes so the flavors absorb well, it's also great enjoyed right away.
   

Recipe Video

Recipe Notes

Tips for Black Bean Salad

1. Use dried beans whenever possible. Soak them in water the night before and cook them the next day, making plenty so you can freeze some and use some.
2. When corn is seasonal, make sure you use fresh corn. It makes a huge difference! 
3. Frozen corn is the next best option, followed by canned corn as our least favorite.
4. Fresh limes are also much better to juice than store bought juice.
5. You can add chilli powder, oregano and other seasoning  to the salad, however we find this simple version much more satisfying.
6. If you're not a spicy food fanatic, skip the jalapeños. Or adjust to using half or a quarter only depending on your taste.
7. This is a one bowl salad, so make sure you use the right size bowl to mix in the dressing. Add the salad ingredients right ontop.
8. It's best to let the salad sit for 30 minutes so the lime and seasoning can infuse the ingredients before eating it. However it’s tasty still to enjoy right away.
9. You can make this salad a day in advance, however it's best to add the avocado right before serving.
10. There so many variations you can make like adding carrots, mango --have you checked this Mango Pico De Gallo? cheese, crushed tortilla chips, pepitas, cooked chicken or shrimp, and so much more. 
11. If cilantro is not your thing, feel free to swap it for parsley and enjoy this black bean and corn salad recipe!

Nutrition Facts

Black Bean and Corn Salad

Amount Per Serving

Calories 199 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Sodium 448mg19%

Potassium 439mg13%

Carbohydrates 23g8%

Fiber 8g33%

Sugar 3g3%

Protein 7g14%

Vitamin A 185IU4%

Vitamin C 9mg11%

Calcium 27mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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