Salad with Corn and Black Beans

This recipe for Black Bean and Corn Salad is packed with crunchy vegetables, flavorful spices, and fresh cilantro, all mixed in a tangy lime dressing, making it an ideal summer side dish or dip!

This vibrant and refreshing salad is perfect for summer and can be made in just about 10 minutes! The black bean and corn salad features a delightful mix of crunchy corn, protein-rich black beans, chopped bell peppers, red onion, avocado, and fresh cilantro all combined with a zesty dressing. Not only is this Mexican-inspired salad a go-to choice for gatherings, but it also serves as a dip, making it our top pick for a summertime snack with crispy tortilla chips!

Why You’ll Adore This

• Fresh and Tasty – you’ll appreciate the blend of sweet, tangy, and savory notes in this black bean and corn salad!
• Quick and Simple – this straightforward black bean salad can be prepared in just 10 minutes with basic pantry staples.
• Flexible – this simple salad is fantastic for meal prep, potlucks, or a quick lunch and can be enjoyed as a side, added to tacos or burrito bowls, and is delightful as a dip with chips.
• Nourishing – loaded with plant protein, fiber, and a variety of fresh produce, this healthy vegan side is a hit with the whole family!

Salad Components

• corn – fresh, frozen, or canned corn is excellent for this dish, whichever is easiest for you! You can even grill or roast fresh corn directly on the cob for a tasty charred flavor.
• black beans – canned black beans add heartiness and fullness to this salad, and they’re also rich in fiber and potassium. Pinto beans can be a substitute as well.
• bell pepper – I opted for colorful red peppers, but feel free to choose any color you prefer. Mini sweet peppers would also be a great addition here.
• red onion – provides a nice crunch and color to the salad! If you lack red onion, white onion or green onions can be used instead.
• avocado – lends creaminess to the salad along with some healthy benefits! Opt for a semi-firm avocado as overly ripe can become mushy in this mixture.
• cilantro – I adore the flavor of cilantro leaves, so I tend to use a generous amount; however, if it’s not your favorite, substitute with chopped parsley or basil.
• limes – they introduce a nice fresh and tangy flavor that elevates the entire salad. Ensure to use fresh limes since bottled juice may taste bitter. If limes are unavailable, lemon juice or apple cider vinegar can work too.
• garlic – who doesn’t love garlic?! If fresh garlic isn’t on hand, you can use 1/2 teaspoon of garlic powder instead.
• olive oil – I prefer to use good quality extra virgin olive oil that doesn’t have to be pricey; just ensure it’s cold-pressed and organic for optimal flavor. Avocado oil can also be used.
• spices – I used a mix of cumin, chili powder, onion powder, and a pinch of red pepper flakes for added spice, along with sea salt and black pepper.

Steps to Prepare Black Bean and Corn Salad

This summer salad is incredibly simple to make, and you’ll have it ready in just 10 minutes! Only three easy steps are required:

1. Chop veggies. Simply dice your bell pepper, jalapeño, onion, and avocado with a sharp knife, rinse and drain the black beans, and combine everything in a large bowl with the fresh sweet corn. Don’t forget to finely chop a handful of cilantro and incorporate that too.
2. Prepare lime dressing. In a small bowl, whisk together lime juice, lime zest, olive oil, garlic, and spices (I used a mix of cumin, chili powder, onion powder, red pepper flakes, and kosher salt).
3. Combine everything! Drizzle the lime dressing over the black beans and diced vegetables, mix well, and that’s it! Add some extra cilantro on top of the salad as a garnish before serving. This salad really tastes best chilled, so be sure to cover it and keep it in the fridge for at least an hour, or until you’re ready to serve.

Variations

• Add creaminess – the avocado contributes to the creaminess, but you could enhance it even further by mixing in some Greek yogurt or mayonnaise.
• Include cheese – crumble in some cotija or feta cheese for a tangy twist.
• Make it spicy – including chopped jalapeños is optional, but it certainly raises the heat! A dash of cayenne pepper or your favorite hot sauce can also be added to the dressing for an extra kick.
• Introduce sweetness – while I enjoy the tangy and zesty flavors in this dish, you could add a tablespoon of honey, maple syrup, or another natural sweetener to the dressing for a slight sweetness.

Serving Ideas for Black Bean Corn Salad

This quick recipe is a fantastic way to serve a group and can be quickly assembled for a nutritious lunch or side. Here are some serving suggestions for this flavorful black bean salad!

• As a side dish – this easy recipe pairs wonderfully with grilled chicken, steak, salmon, or burgers. It’s also great alongside tacos or fajitas.
• As a salad – savor this on its own as a light and satisfying main dish for lunch! For added fullness, consider incorporating some extra protein.
• As a topping – add this salad to tacos, burritos, or rice bowls for added flavor, texture, and color. I personally love it on eggs as well!
• As a dip – enjoy this with your favorite tortilla chips as a hit appetizer or snack, similar to corn salsa.

Storage and Preparation

To Store: This black bean salad tastes best when served cold, so refrigerate it for at least an hour before enjoying. However, since the salad contains avocado, the creamy avocado may turn brown and mushy, so leftovers will last about 3 days in the fridge in a sealed airtight container. You can leave out the avocado if you prefer the salad to last longer!

To Serve: After storing the salad in the fridge, allow it to come to room temperature before serving, as this will loosen the dressing, making it easier to mix.

More Summer Salads

I hope you all savor this Black Bean and Corn Salad; if you enjoy it as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious versions!