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Black Bean and Corn Salad
5 from 30 votes

Black Bean and Corn Salad

This Black Bean and Corn Salad combines black beans, corn, tomatoes, bell pepper, red onion, and avocado tossed in a lime and olive oil dressing with cilantro and mild spices. The salad features a balance of fresh, creamy, and tangy flavors with a bit of heat from optional jalapeno. It’s a colorful, fresh side dish that works well with grilled meats or as a light meal component.

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

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

  • Roast or grill bell peppers and corn before mixing for extra smoky flavor.
  • Serve this salad with grilled shrimp, chicken, or fish for a complete meal.
  • Use fresh lime juice for best brightness in the dressing.
  • Best served soon after tossing to keep avocado from browning and vegetables crisp.
  • Pairs well over quinoa or alongside flank steak or salmon for variety.