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Zesty Black Bean and Corn Salad
5 from 12 votes

Zesty Black Bean and Corn Salad

This Zesty Black Bean and Corn Salad combines grilled or thawed corn, black beans, red bell pepper, jalapeño, red onion, and creamy avocado tossed in a cilantro-lime dressing. The dressing includes lime juice, soy sauce, honey, chili powder, and cumin for a flavorful, balanced taste with a mild heat when jalapeño seeds are removed. The salad can be served immediately but gains flavor if chilled before serving, making it a flexible option for gatherings or meals.

Prep Time
25 mins
Cook Time
12 mins
Additional Time
1 hr
Total Time
1 hr 37 mins
Servings: 8 people
Calories: 183 kcal
Course: Side Dish
Cuisine: American, Mexican, Tex-Mex

Ingredients

  • 2¼ cups corn 4 ears, grilled, and cut from the cob, or frozen, completely thawed
  • 2 oz cans black beans drained and rinsed
  • 1 red bell pepper cored, seeded, and finely chopped
  • 1 jalapeño seeds and ribs removed, finely chopped
  • ½ cup red onion finely chopped
  • 1 avocado skin and pit removed, roughly chopped
For The Cilantro-Lime Dressing
  • ⅓ cup cilantro fresh, chopped
  • ⅓ cup extra-virgin olive oil
  • ¼ cup lime juice fresh
  • 2 tablespoon soy sauce
  • 2 teaspoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin ground
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground

Instructions

    Cup of Yum
  1. Place corn, beans, bell pepper, jalapeno, onion, and avocado in a large bowl.
  2. Prepare the dressing by adding all of the ingredients into a jar with a tight-fitting lid. Affix the jar and shake vigorously for 1 minute until well combined.
  3. Pour the dressing over the veggies and bean mixture. Use two large wooden spoons to gently mix the salad until all the components are coated with the dressing.
  4. The salad is okay to serve immediately, but is even better if covered with plastic wrap and placed in the refrigerator for 1 hour.
  5. Transfer to a serving bowl and serve.

Notes

  • Grill corn with olive oil and salt until charred, then cool before removing kernels for best flavor.
  • Prep all ingredients except avocado up to two days ahead; add avocado one hour before serving to avoid browning.
  • Adjust jalapeño heat by removing seeds and ribs; omit or add seeds to control spice level.
  • Shake or whisk dressing thoroughly before mixing into salad to ensure even flavor.
  • Keep salad chilled or use an ice-lined bowl when serving outdoors in warm weather.
  • Best served within an hour of assembling, though it can be eaten the next day.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Sodium 551mg (23%) Potassium 301mg (6%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 762IU (15%) Vitamin C 29mg (32%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Sodium 551mg 23%
Potassium 301mg 6%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 762IU 15%
Vitamin C 29mg 32%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.