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.
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.
HOW DO YOU MAKE BLACK BEAN AND CORN SALAD?
This black bean salad is as easy as they come. In one bowl, mix your black beans, corn, red peppers, and avocado. In a secondary bowl, whisk together the ingredients for the zesty cilantro lime dressing and combine for delicious side dish or appetizer.
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. If you leave the avocados to stew overnight in the black bean and corn salad, they’ll turn brown and nobody wants that.
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!
HOW DO YOU MAKE BLACK BEAN AND CORN SALSA?
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.
IS BLACK BEAN AND CORN SALAD VEGETARIAN?
My version definitely is! In fact, this dish specifically, is perfect 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.
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!
MORE SALAD RECIPES YOU’LL LOVE
- Chickpea Salad with Avocado
- Avocado Tuna Salad
- BLT Pasta Salad
- Thai Cucumber Salad
- Chinese Chicken Salad
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.
Kaydubb says
Fabulous and flexible salad. People ALWAYS ask me to bring it to potluck dinners. I typically eyeball the salad ingredients based on the amount of corn I am using and love the taste of roasted poblano peppers instead of jalapeños. I add the avocado in batches as needed. I also modify a batch for the 5 years and younger crowd— leaving off the dressing , onions, and hot peppers, they love it. Dinner at the Zoo indeed! 😀 Thank you so much.
judy says
Delicious fresh tasting salad! I have made this recipe several times. Love the light dressing with wholesome ingredients. I make the salad as posted but omit the avocado since it doesnt stay as fresh. Always a hit! When fresh corn on the cob is in season I try to use it instead of frozen because it really gives it another layer of flavor. Thanks for the recipe!
Susan says
Love this salad and the only change I make is fresh parsley for the cilantro because I’ve never been a fan and I make a smoky guacamole to put on top of each serving so I don’t have to worry about my avocado turning brown. This will make a week of lunches for me.
Melissa says
Working a 7/7 shift, I plan and prep 21 meals (plus snacks) every other week, and am often in search of meals or snacks that don’t require reheating. I’m addicted to this recipe!! It is SO delicious! I can make a batch (or two!) the day before I start my shift, portion it out, and it truly keeps for seven days. I recently started focusing on more clean eating, aiming for more fruits and vegetables, and the protein from the black beans and healthy fat from avocados is a win-win! This is great for a meal, snack, or dip. Thanks so much!