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A hand holding a tortilla chip and scooping up some black bean and corn salad showing close up of the salad ingredients

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.
    All the dressing ingredients added into a bowl and mixed 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.
    All the black bean salad ingredients are added on top of the salad dressing plate
  3. Now you're simply going to mix everything together--salad and dressing and it's basically ready.
    Black bean and corn salad ingredients all mixed together with the dressing and 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.
    A hand holding a tortilla chip and scooping up some black bean and corn salad showing close up of the salad ingredients

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.