Name: Black Bean Corn Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups canned black beans, rinsed and drained; 2 cups corn kernels (fresh, frozen, or canned); 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/4 cup fresh cilantro, chopped; Juice of 2 limes; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and pepper to taste

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Say hello to your new go-to summer recipe: Black Bean Corn Salad! This vibrant, flavor-packed salad is full of contrasting textures and zesty flavors that make every bite a celebration. Whether you’re serving it at a backyard barbecue, packing it for a picnic, or tucking it into lunch wraps, this salad brings color and freshness to any occasion. Plus, it’s incredibly quick to put together and fits a variety of diets—so everyone around the table can dig in!

Black Bean Corn Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Black Bean Corn Salad is how a few simple, wholesome ingredients come together to create something truly special. Each component plays a unique role, from crunch and creaminess to a punch of bright flavor. Don’t skip any of these; they’re the secret to that irresistible combination!

Black beans: Provide hearty texture and plant protein—make sure they’re well-rinsed for the cleanest flavor.
Corn kernels: Adds a touch of sweetness and delightful chew; fresh, frozen, or canned all work beautifully.
Red bell pepper: Brings crunch and a pop of color that makes the salad look as good as it tastes.
Red onion: Offers a sharp, savory bite and balances all the sweet and creamy elements.
Cherry tomatoes: Their juiciness gives every mouthful a satisfying burst of freshness.
Avocado: Gives a lush, creamy note—add just before serving to keep it looking its best.
Fresh cilantro: Infuses the entire salad with classic herby goodness and a touch of green vibrancy.
Lime juice: Lifts all the flavors and adds that much-needed tang; fresh-squeezed is best.
Olive oil: Ties the dressing together with smooth richness for a cohesive salad.
Ground cumin: Adds depth and a hint of earthiness that makes this feel decidedly Mexican-inspired.
Chili powder: Gives a gentle heat and smoky undertone—adjust to your spice preference.
Salt and pepper: Essential to bring all those vibrant flavors together harmoniously.

How to Make Black Bean Corn Salad

Step 1: Prepare Your Ingredients

Begin by rinsing the canned black beans under cold water until the water runs clear; this removes excess sodium and any canned flavor. Drain your corn if using canned, or thaw if using frozen. Dice the red bell pepper and finely chop the red onion and cilantro. Halve the cherry tomatoes and dice the avocado. Having everything prepped and ready will make assembly a breeze!

Step 2: Make the Dressing

In a small bowl or jar, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, salt, and pepper. This simple dressing is a key player in the Black Bean Corn Salad, coating every ingredient with a tangy, savory-sweet flavor that ties the dish together. Taste and adjust the seasoning to your liking.

Step 3: Combine Salad Components

In a large mixing bowl, gently combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro. Try to handle the avocado delicately so it keeps its shape instead of mashing. Using a big bowl ensures every ingredient gets an even coating and nothing gets squished.

Step 4: Dress and Toss

Pour the zesty lime dressing over the salad ingredients. Use a large spoon or spatula to gently toss everything together, making sure each bite is full of flavor and color. Don’t forget to give it a quick taste—add a sprinkle of salt or another squeeze of lime if you want a bolder pop.

Step 5: Serve or Chill

Enjoy your Black Bean Corn Salad immediately for peak freshness and the best texture, or cover and refrigerate it for up to two days. Chilling allows the flavors to mingle even more, making it an ideal make-ahead option for busy days or parties.

How to Serve Black Bean Corn Salad

Garnishes

A sprinkle of extra chopped cilantro or thinly sliced green onions over the top makes the whole salad look irresistible. If you want a little more zing, scatter some crumbled cotija or feta cheese, a shower of black pepper, or even a pinch of smoky paprika. A few lime wedges on the side invite everyone to customize their own bowl.

Side Dishes

Black Bean Corn Salad is outrageously versatile. It pairs beautifully with grilled meats, tacos, or quesadillas, and shines as a bright, refreshing contrast to hearty mains like chili or enchiladas. For an easy picnic lunch, serve it alongside tortilla chips or over a bed of leafy greens for a simple, filling meal.

Creative Ways to Present

Turn this salad into a show-stopping centerpiece! Pile it high in a big serving bowl for buffet-style gatherings, spoon it into lettuce cups for easy, hand-held bites, or tuck it into warm tortillas for a colorful twist on wraps. It’s also fantastic as a vibrant topping for nachos or scooped over rice and beans for a hearty grain bowl.

Make Ahead and Storage

Storing Leftovers

Keep any Black Bean Corn Salad leftovers in an airtight container in the refrigerator for up to two days. The vibrant flavors will only get better as they meld together, but be mindful that the avocado may brown after a day—just give it a quick stir before serving to freshen up the appearance.

Freezing

While this salad is best enjoyed fresh, you can freeze the black beans, corn, and peppers alone, but avoid freezing the salad once the dressing and avocado are mixed in. Freezing can cause the veggies and avocado to lose their texture, resulting in a mushy salad after thawing.

Reheating

This Black Bean Corn Salad shines when served chilled or at room temperature, so there’s really no need to reheat! If you’ve stored it in the fridge and want to take the chill off, let it sit out for 15 minutes before enjoying.

FAQs

Can I use frozen or canned corn in this Black Bean Corn Salad?

Absolutely! Frozen, canned, or fresh corn all work perfectly. Just be sure to thaw or drain and pat dry before adding, so your salad isn’t watery.

What can I use instead of cilantro?

If cilantro isn’t your thing, try chopped fresh parsley or even a mix of parsley and a little mint for a different herbal note.

How do I keep the avocado from browning?

To keep avocado fresh and green, add it just before serving and toss with a squeeze of lime. The citrus helps prevent browning and adds even more zing!

Can I make Black Bean Corn Salad ahead of time?

Yes! Prep everything except the avocado, which you’ll want to add right before serving. The rest can be tossed together and chilled for a day or so in advance.

Is this Black Bean Corn Salad spicy?

It has a gentle warmth from the chili powder, but it’s definitely family-friendly. If you want more heat, feel free to add diced jalapeño or a pinch of cayenne!

Final Thoughts

If you’re searching for a fresh, colorful dish that’s as easy as it is delicious, you can’t go wrong with Black Bean Corn Salad. It’s the kind of recipe you’ll return to again and again, whether you’re entertaining friends or treating yourself to a cheerful lunch. Give it a try—you may just discover your new favorite way to eat your veggies!

Black Bean Corn Salad Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

This Black Bean Corn Salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a light meal. Packed with protein-rich black beans, sweet corn, creamy avocado, and a zesty lime dressing, this salad is a crowd-pleaser.

Ingredients

Scale

Black Bean Corn Salad:

2 cups canned black beans, rinsed and drained
2 cups corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1/2 red onion, finely diced
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped

Lime Dressing:

Juice of 2 limes
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste

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Instructions

In a large bowl, combine black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.

In a small bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.

Pour dressing over salad ingredients and toss gently to coat.
Taste and adjust seasoning as needed.
Serve immediately or refrigerate for up to 2 days.

Notes

For a smoky twist, grill the corn before cutting off the kernels.
This salad works well as a side dish, taco topping, or filling for wraps.
To make ahead, combine all ingredients except avocado and add it just before serving to avoid browning.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Mexican-Inspired