This Black Bean and Corn Salad is a vibrant, nutritious dish that’s bursting with fresh flavors. Packed with protein, fiber, and a colorful medley of vegetables, it makes a perfect side dish or a light and satisfying meal. The zesty lime dressing ties everything together beautifully, making this salad a go-to recipe for any occasion.
Why I Love This Recipe
It’s incredibly easy to make with simple, fresh ingredients.
The combination of black beans, corn, and avocado creates a satisfying, hearty texture.
The lime dressing adds a bright and tangy kick that enhances every bite.
It’s versatile—serve it as a side dish, a taco filling, or even as a main meal with added protein.
It’s perfect for meal prep and tastes even better after sitting for a bit in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado – peeled, pitted, and diced
2 tomatoes, chopped
1 red bell pepper, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Directions
Prepare the Dressing: In a small jar, combine olive oil, lime juice, minced garlic, salt, and cayenne pepper. Secure the lid and shake vigorously until the dressing is well mixed.
Assemble the Salad: In a large bowl, combine black beans, corn, avocado, tomatoes, red bell pepper, green onions, and cilantro.
Toss with Dressing: Shake the dressing jar again, then pour it over the salad. Gently toss until all ingredients are evenly coated.
Serve and Enjoy: Serve immediately or chill for 30 minutes to let the flavors meld.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Variations
Make it spicy: Add diced jalapeño or a pinch of red pepper flakes for a kick.
Boost the protein: Stir in grilled chicken, shrimp, or tofu for a more filling meal.
Try a different dressing: Swap the lime dressing for a honey-lime vinaigrette or a chipotle dressing for a smoky touch.
Add more crunch: Toss in toasted pepitas, sunflower seeds, or crushed tortilla chips.
Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 2-3 days.
Avocado Tip: To prevent browning, add fresh avocado just before serving.
Refreshing Leftovers: Stir well before serving and add an extra squeeze of lime juice to revive the flavors.
Avoid Freezing: The texture of the ingredients will become mushy after thawing.
Related Recipes:
- Easy Green Bean Casserole
- Delicious Cream Cheese Bean Dip Recipe
- Bread Pudding with Vanilla Bean Sauce
FAQs
How far in advance can I make this salad?
I recommend making it no more than a day in advance for the freshest taste. If preparing ahead, add the avocado right before serving.
Can I use canned corn instead of frozen?
Yes! Just drain and rinse the canned corn before adding it to the salad.
What can I serve with this salad?
It pairs well with grilled meats, tacos, or as a topping for nachos. It’s also great on its own as a light meal.
How do I keep the avocado from browning?
Toss the avocado in lime juice before mixing it in, or add it just before serving.
Can I use lemon juice instead of lime?
Yes, but lime juice gives it a more traditional, bright flavor that complements the other ingredients better.
Conclusion
This Black Bean and Corn Salad is a fresh, flavorful, and versatile dish that’s perfect for any occasion. Whether I’m serving it as a side dish at a barbecue or enjoying it as a light lunch, it never disappoints. With minimal prep and maximum flavor, this salad is a must-try recipe that’s sure to become a favorite.
📖 Recipe:
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Black Bean and Corn Salad
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Black Bean and Corn Salad is a fresh, vibrant dish packed with protein, fiber, and bold flavors. Made with black beans, corn, avocado, and a zesty lime dressing, it’s the perfect side dish for BBQs, tacos, or a light meal. Quick to prepare and bursting with color, this salad is a go-to recipe for any occasion!
Ingredients
½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado – peeled, pitted, and diced
2 tomatoes, chopped
1 red bell pepper, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Instructions
- Prepare the Dressing: In a small jar, combine olive oil, lime juice, minced garlic, salt, and cayenne pepper. Shake vigorously until well mixed.
- Assemble the Salad: In a large bowl, mix black beans, corn, avocado, tomatoes, red bell pepper, green onions, and cilantro.
- Toss with Dressing: Shake the dressing again and pour over the salad. Gently toss until evenly coated.
- Serve and Enjoy: Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
To keep avocado from browning, toss it in lime juice or add it right before serving.
This salad tastes even better after sitting for a while in the fridge.
Serve it as a side, taco filling, or a light meal with added protein.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 6 servings
