This black bean and corn salad is a fresh mix of black beans, corn, red peppers, jalapeno and avocado, all tossed in a zesty cilantro lime dressing. An easy salad that’s the perfect side dish for any meal!
Black bean salad is full of different flavors and textures, and makes a great side dish. You can even serve it as a dip for chips or as a topping for grilled meats or fish. This salad is perfect with entrees like grilled pork chops, shrimp kabobs or baked chicken wings.
I love this time of year when all the fresh foods come into season. One of my favorite dishes to make is this black bean and corn salad. With fresh avocados, red peppers, corn, and jalapeno, it feels like a veggie lover’s dream.
This is one of my favorite summer salads along with watermelon salad, strawberry spinach salad and burrata salad.
Table of Contents
Black Bean and Corn Salad Ingredients
To make this black bean and corn salad you will need two cans of black beans, corn kernels, a red onion, a red bell pepper, an avocado and a jalapeno pepper. For the dressing you will need cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and black pepper.
How Do You Make Black Bean and Corn Salad?
To make this black bean salad, start by mixing together in a large bowl black beans, corn, diced red bell pepper, diced avocado and minced jalapeno. In a second bowl make the cilantro lime dressing by whisking together chopped cilantro leaves, olive oil, lime juice, honey, chili powder, cumin, salt and pepper. Pour the dressing over the salad and toss everything together for delicious dish.
Tips For The Perfect Salad
- Gently toss your salad with dressing to keep all the ingredients in good shape.
- I prefer to juice my own limes for this recipe instead of purchasing lime juice. If you juice your own limes, look for limes that are a little soft so that they have a lot of juice.
- You can make this black bean salad up to a day in advance. However, you’ll want to leave the avocado out initially, and then add it in with everything else once you’re ready to serve so the avocado doesn’t turn brown an mushy.
- This recipe contains one jalapeno. If you’re looking for a mild taste, remove the jalapeno seeds and ribs before you mince the pepper. If you love your spice, leave the seeds and ribs in and enjoy that extra kick of heat!
Quick Tip
Look for a firm, but ripe avocado so that you can dice the avocado without it getting mushy.
Recipe FAQs
It’s actually pretty easy to convert black bean and corn salad into salsa. It’s all the same ingredients, you’ll just want to chop them up finely. Whether turned into a salsa or left as is, it’s delicious served on the top of tacos, with tortilla chips, or over a piece of grilled chicken breast.
This black bean and corn salad is vegetarian. You can even enjoy this salad as a vegetarian main dish. If you remove the honey, it’s also a vegan dish. Between the protein in the beans and the healthy fat in the avocado, this is a salad that will keep you full for a long time.
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Flavor Variations
This black bean and corn salad recipe makes a delicious salad that the whole family will love. However, you can change the flavors to suit your taste!
- Garlic: Add some extra flavor to your salad adding a teaspoon of minced garlic to your dressing.
- Veggies: You can add your favorites veggies like sliced green onions, diced cucumbers, diced tomatoes or add diced celery or carrots for extra crunch.
- Grains: You can make your salad more hearty with cooked grains like quinoa or farro. You could also serve this salad with rice on the side.
- Cheese: Top your salad with cotija cheese, feta cheese or shredded cheddar cheese.
I love that this dish is full of so many flavors and textures. Not only that but it’s fresh and healthy which hits the spot for the warmer months. It’s the perfect summer dish because it can become more than just a side dish, it can be anything you want it to be!
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Black Bean and Corn Salad
Ingredients
- 2 cans black beans drained and rinsed
- 1 1/2 cups corn kernels fresh, frozen or canned
- 1/4 cup red onion minced
- 1 red bell pepper diced
- 1 avocado peeled, pit removed and diced
- 1 jalapeno ribs and seeds removed, then minced
- 1/3 cup cilantro leaves chopped
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
Instructions
- Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
- In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
- Pour the dressing over the beans and vegetables and toss gently to coat. Serve.
Notes
- Look for a firm, but ripe avocado so that you can dice the avocado without it getting mushy.
- Gently toss your salad with dressing to keep all the ingredients in good shape.
- I prefer to juice my own limes for this recipe instead of purchasing lime juice. If you juice your own limes, look for limes that are a little soft so that they have a lot of juice.
This is definitely a family favorite. We haven’t tried the spicy version yet. It is great year round for a side dish, as a meal or for a snack.
This is one of my go-to recipes. I serve it as an appetizer with chips or just have a bowl of it as a meal. I’m not a fan of raw onion, so I add chopped scallions instead – the green makes the dish even more colorful.
If you want compliments, make this salad for a group! It is fabulous. I roasted the ears of corn and used a pinch of cayenne but otherwise followed as written. No room for improvement!
This is my go-to salad for get-togethers and any events, especially in the summertime. It is so refreshing, light, and tasty! Make sure to follow her tip about a firm avocado, that helps when storing it overnight.
This was the most perfect side dish for our family BBQ! Cannot wait to make it again!
This is a must for any gathering!! It gets requested every time & gone so fast!! The flavors just burst in your mouth!
This is delicious, even without the avocado. Love the lime, cumin, chili powder combo!
Quick note, I think the macros are off. My app says it’s about 300cal per serving if serving 6 people. Still great nonetheless!
This has been a go to recipe for many potlucks this summer. Loved by all, gluten free, easy to prepare. So tasty. I’ve shared the recipe with many of my friends.
How far ahead of time can you prepare and store if you add the cilantro and avocado just before serving?
2-3 days in advance!
I made this salad for lunch today and it was so flavorful, easy to make, and delicious!! Even my kids loved it and asked for seconds!
Simple and delicious! It was a great addition to our outdoor-grilled chicken! Thanks 🙂
I love everything about this salad! And the dressing is just perfectly balanced with lime juice and a touch of sweetness from the honey. Thank you so much for the recipe!
What a refreshing salad for the summer! I can’t wait to make this at our family barbecue coming up!