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5.0 from 30 votes

Black Bean and Corn Salad

Healthy and perfectly refreshing! It's a simple salad jam packed nutritious black beans, fresh vegetables like corn, avocado and bell pepper and it's all tossed with a vibrant cilantro lime dressing. Perfect side to chicken, steak or seafood or serve over rice or quinoa.

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 (14.5 oz) can black beans, rinsed and drained well
  • 1 cup fresh or frozen corn, thawed according to package instructions
  • 1 cup chopped tomato (Roma, cocktail, grape, etc.)
  • 1 cup seeded and chopped orange bell pepper
  • 1/3 cup diced red onion, rinsed and drained
  • 1 medium avocado, diced (fairly firm but ripe)
  • 1 small jalapeño, seeded and minced (optional)
Dressing
  • 3 Tbsp olive oil
  • 2 1/2 Tbsp fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • 1 clove garlic, minced (1 tsp)
  • 1 tsp honey
  • 1/4 tsp each ground cumin and chili powder
  • Salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
  2. Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl.
  3. Pour dressing over and toss gently to coat with dressing. Serve right away.

Notes

  • Serving Suggestions
  • For extra flavor you can roast the bell pepper over a gas fire or under the broiler, turning occasionally. Transfer to a bag to steam 10 minutes then peel away most of the blackened skin.
  • Another option is to grill the corn and the bell pepper for extra flavor.
  • Serve with honey lime shrimp (or the shrimp I add to shrimp tacos) and coconut rice to make a full meal.
  • Or serve aside grilled chicken breasts or thighs.
  • Pair it with grilled or pan seared salmon.
  • Serve over quinoa.
  • Try it with flank steak.