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5.0 from 12 votes

Zesty Black Bean and Corn Salad

This Zesty Black Bean and Corn Salad is everyone's favorite BBQ side dish. However, it's great year-round, too. In the Summer, get fresh sweet corn, grill it, and then cut off the kernels! All the prep work can be done up to 2 days in advance (except peeling the avocados). Assemble an hour before serving!

Prep Time
25 mins
Cook Time
25 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

  • To prepare the corn, heat your gas or charcoal grill to medium heat.  Brush olive oil over 4 ears of corn with all the silk removed.  Add a dash of salt all over the corn.  Place on the grill, and cook, turning occasionally, until slightly charred in places, about 15 minutes.  Allow the corn to cool, and then hold the corn upright in a shallow bowl.  Carefully, and slowly, use a large knife to remove the kernels from the cob.  
  • Everything can be prepped up to 2 days in advance, except for the avocado.  1 hour before serving, prep the avocado, then place everything in the serving bowl.  Gently mix, chill for 1 hour, and then serve. 
  • If you remove the seeds and the ribs from the jalapeno, then there will be very little heat with the salad.  Omit the jalapenos, or only use half for no to extremely little spice.  Double the jalapeno, or leave some seeds in for more heat.
  • If making the dressing in advance, be sure to shake it (or whisk it) vigorously before adding to the salad.
  • If serving outdoors in very hot weather, consider placing the salad in a bowl that will fit into another large bowl lined with ice.  The salad will keep inside on the counter for several hours.
  • Though the salad is tasty the following day, it is definitely best served within an hour of assembling. 

Nutrition Information

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

Nutrition Facts

Serving: 8people

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.