This recipe for Black Bean and Corn Salad is packed with crunchy vegetables, tasty spices, and fresh cilantro, all combined in a tangy lime dressing, making it an ideal summer side or dip!
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This vibrant and refreshing salad is perfect for summer and takes only around 10 minutes to prepare! This black bean and corn salad features a delightful mix of crunchy corn, filling black beans, diced bell peppers, red onion, avocado, and fresh cilantro, all combined with a zesty dressing. Not only is this Mexican-inspired salad one of my go-to recipes for entertaining, but it also serves wonderfully as a dip—pair it with savory tortilla chips for the ultimate summer snack!
Reasons You’ll Adore This
- Fresh and Flavorful – the combination of sweet, zesty, and savory flavors in this black bean and corn salad will surely impress!
- Quick and Easy – you can whip up this straightforward black bean salad recipe in just 10 minutes with minimal pantry staples.
- Versatile – this simple salad is excellent for meal prepping, picnics, or a quick lunch, and can be enjoyed as a side dish, tossed in tacos, or served as a dip with chips.
- Healthy – filled with plant-based protein, fiber, and an abundance of fresh produce for a delicious vegan side dish the entire family will appreciate!
Ingredients for the Salad
- corn – fresh, frozen, or canned corn all work beautifully in this recipe, choose what’s most convenient for you! You can even grill or roast fresh corn on the cob for a delightful charred taste.
- black beans – using canned black beans gives this salad heartiness and makes it more filling, plus they’re a fantastic source of fiber and potassium. Pinto beans can be used as an alternative.
- bell pepper – I opted for vibrant red peppers in this salad, but feel free to use any color you prefer. Mini sweet peppers would also be a delightful addition to this salad.
- red onion – brings a lovely color and crunch to the dish! You may substitute with white onion or green onions if red isn’t available.
- avocado – lends creaminess to the salad along with numerous health benefits! Choose a slightly firm avocado as overly ripe ones may get mushy in the mixture.
- cilantro – I adore the flavor of cilantro, so I tend to be generous with it, but if it’s not your favorite, chopped parsley or basil works as well.
- limes – provide a fresh and tangy flavor that enhances the entire salad. Always use fresh limes, as bottled juice may taste bitter. In the absence of limes, lemon juice or apple cider vinegar can be suitable substitutes.
- garlic – who doesn’t appreciate garlic?! If fresh garlic isn’t available, 1/2 teaspoon of garlic powder can be used instead.
- olive oil – I prefer a quality extra virgin olive oil that needn’t be pricey; ensure it’s cold-pressed and organic for optimum flavor. Avocado oil is another good option.
- spices – I used a blend of cumin, chili powder, onion powder, and a dash of red pepper flakes for a little heat. Sea salt and black pepper are also required, of course.
Steps to Create Black Bean and Corn Salad
This summer salad is incredibly simple to assemble, and you’ll have it ready within 10 minutes! Just follow these 3 easy steps:
- Prep the veggies. Just chop your bell pepper, jalapeño, onion, and avocado with a sharp knife, then drain and rinse the black beans, mixing everything in a large bowl with the fresh sweet corn. Don’t forget to chop a bunch of cilantro and add that in as well.
- Prepare lime dressing. In a small bowl, whisk together lime juice, lime zest, olive oil, garlic, and seasonings (I used a mixture of cumin, chili powder, onion powder, red pepper flakes, and kosher salt).
- Combine, combine, COMBINE! Drizzle the lime dressing over the black beans and chopped vegetables, stir thoroughly, and you’re done! Garnish with extra cilantro just before serving. This salad is best served chilled, so ensure to cover it and refrigerate for at least an hour or until you’re ready to serve.
This salad yields a large quantity too, making it perfect for your weekly meal prep! If preparing ahead of time, I recommend adding the avocado just before serving to keep it fresh.
Customizations
- Add creaminess – the avocado contributes creaminess to this salad, but you could increase it further by mixing in some Greek yogurt or mayo.
- Incorporate cheese – sprinkle in some cotija or feta cheese for an added tang.
- Spice it up – including chopped jalapeño is optional but will definitely ramp up the heat! Consider adding a bit of cayenne pepper or your favorite hot sauce into the dressing as well.
- Sweeten it – while I genuinely love the zesty flavors in this salad, you can also incorporate a tablespoon of honey, maple syrup, or another natural sweetener into the dressing for a touch of sweetness.
How to Serve Black Bean Corn Salad
This recipe takes just 10 minutes, making it ideal for gatherings and can be quickly assembled for a nutritious lunch or side. Here are several serving suggestions for this flavorful black bean salad!
- As a side dish – this straightforward recipe is an excellent accompaniment to grilled chicken, steak, salmon, or burgers. It’s also fantastic alongside tacos or fajitas.
- As a salad – savor this dish on its own as a light and satisfying lunch main! Feel free to include extra protein to enhance its heartiness.
- As a topping – spoon this salad over tacos, burritos, or rice bowls for added flavor, texture, and color. I particularly enjoy this over eggs too!
- As a dip – serve this alongside your favorite tortilla chips as a crowd-pleasing appetizer or snack reminiscent of a corn salsa.
Preparation and Storage
To Store: This black bean salad is best enjoyed chilled, so I suggest covering it and refrigerating for at least an hour prior to serving. Unfortunately, due to the avocado, it will start browning and becoming mushy, thus leftovers only last around 3 days in the fridge in a sealed airtight container. You can opt to leave out the avocado altogether for longer-lasting freshness!
To Serve: After storing this easy black bean salad in the fridge, let it reach room temperature for a bit before serving, as this helps loosen the dressing and makes it easier to mix.
More Summer Salad Options
Hope you enjoy this Black Bean and Corn Salad! If you love it as much as we do, I’d appreciate a ⭐️⭐️⭐️⭐️⭐️ review below, and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I adore seeing all your delicious recreations!
For the dressing:
In a large bowl, combine black beans, corn, red bell pepper, jalapeno, red onion, avocado, and cilantro; set aside.
For the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over the black beans and corn mixture and stir to combine.
Cover and refrigerate the salad for at least one hour before serving.
*This salad will remain fresh in the fridge in an airtight container for 3 days.
Serving: 1/6th of recipe | Calories: 230kcal | Carbohydrates: 26.3g | Protein: 6.8g | Fat: 12.4g | Saturated Fat: 1.9g | Sodium: 205.9mg | Fiber: 8.9g | Sugar: 5.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
**Title: A Nutritious Delight: Black Bean and Corn Salad**
Salads have been integral to healthy eating, providing a flexible foundation for numerous ingredients. A particularly nutritious and tasty blend is a salad featuring black beans and corn. This dish not only satisfies your taste buds but also delivers a wealth of vital nutrients.
**Ingredients and Preparation:**
To make a black bean and corn salad, gather the following items:
– 1 can (15 ounces) of black beans, drained and rinsed
– 1 cup of corn kernels (fresh, frozen, or canned)
– 1 red bell pepper, diced
– 1 small red onion, finely chopped
– 1 avocado, diced
– 1 cup of cherry tomatoes, halved
– 1/4 cup of fresh cilantro, chopped
– Juice of 2 limes
– 2 tablespoons of olive oil
– Salt and pepper to taste
**Instructions:**
1. In a large bowl, combine the black beans, corn, red bell pepper, red onion, avocado, cherry tomatoes, and cilantro.
2. In another bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad ingredients and gently toss to combine.
4. Allow the salad to sit for at least 15 minutes for the flavors to meld.
5. Serve chilled or at a comfortable temperature.
**Nutritional Benefits:**
– **Black Beans:** High in protein and fiber, black beans contribute to digestive health and provide sustained energy. They’re also a good source of iron and folate.
– **Corn:** Corn offers a sweet crunch and is rich in vitamins B and C, magnesium, and antioxidants like lutein and zeaxanthin, which are beneficial for eye health.
– **Avocado:** This creamy fruit is loaded with healthy monounsaturated fats, promoting heart health. Avocados also supply potassium, vitamin E, and a range of other nutrients.
– **Red Bell Pepper and Tomatoes:** Both are high in vitamin C and antioxidants, supporting immune function and guarding against chronic diseases.
– **Cilantro:** This herb not only enhances flavor but also contains vitamins A, C, and K alongside antioxidants.
**Serving Suggestions:**
This salad can be enjoyed as a standalone dish or a side. It complements grilled chicken, fish, or serves well as a topping on tacos. For a more substantial meal, think about adding quinoa or brown rice.
**Conclusion:**
A black bean and corn salad is a colorful, nutritious choice that can be easily tailored to individual preferences. Whether served as a light lunch or side, it provides a pleasant mix of flavors and health advantages. Including this salad in your meal repertoire is a delicious strategy to elevate your nutrient intake and relish the abundance of fresh ingredients.