Black Bean Corn Salad Recipe

I’m sharing one of my Simple Delicious Salads: a fresh, colorful black bean and corn mix with avocado, bell pepper and onion in a light, tangy lime dressing plus a tiny secret ingredient that’ll make you want to read the recipe.

I’ve made a lot of salads but this Black Bean Corn Salad still surprises me. I toss corn with black beans and somehow it becomes more than the sum of its parts, like it doesn’t even try but it wows you.

It holds up on the picnic table and people grab a bowl before the main is out, so dont be shocked when someone asks for seconds. I always bring it as my go-to Healthy Sides For Tacos, and between you and me I half expect it to disappear before I get a taste.

Ingredients

• Black beans: high in protein and fiber, earthy and filling great for satiety
• Corn: sweet starchy crunch provide carbs and fiber, adds a fresh pop of sweetness
• Avocado: creamy source of healthy monounsaturated fats it makes salad rich and silky
• Lime juice: bright acidic tang, adds vitamin C and lifts flavors with citrusy zip
• Cilantro: fresh herb that adds green citrus notes, antioxidants and an aromatic lift
• Red bell pepper: crunchy sweet, packed with vitamin C and colorful crunch
• Jalapeno: optional heat from capsaicin, adds kick with almost no calories

Ingredient Quantities

• 2 (15 oz) cans black beans, drained and rinsed, about 3 cups
• 2 cups corn (fresh off the cob, or frozen thawed, or 1 15 oz can drained)
• 1 medium red bell pepper, diced (about 1 cup)
• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped (about 1/2 cup)
• 1 small jalapeno, seeds removed and minced, optional
• 1/2 cup fresh cilantro, chopped loosely
• 2 limes, juiced (about 3 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon honey or agave, optional

How to Make this

1. Drain and rinse the black beans real good, then let them sit in a colander to lose excess water. If using frozen corn thaw it and pat dry, if canned drain, if fresh cut kernels off the cob and quickly sauté or grill for a bit of char if you want.

2. Dice the red bell pepper, finely chop the red onion, mince the garlic, remove seeds and mince the jalapeno if using, chop the cilantro loosely, and dice the avocado last so it stays firm.

3. In a small bowl whisk together the lime juice, olive oil, ground cumin, minced garlic, 1 teaspoon kosher salt, black pepper and the honey or agave if you want a hint of sweetness. Whisk it up good so the cumin mixes in.

4. In a large bowl combine the drained black beans, corn, red bell pepper, red onion, jalapeno and most of the cilantro (reserve a little for garnish).

5. Pour the dressing over the bean and corn mix and toss gently but thoroughly so everything gets coated.

6. Gently fold in the diced avocado at the end so it doesn’t get mashed into the salad.

7. Taste and adjust seasoning, add more salt, pepper or lime juice to your liking. If it tastes flat add a pinch more salt or a squeeze more lime.

8. Let the salad rest covered in the fridge for 15 to 30 minutes so the flavors can mingle, but serve within a few hours so the avocado stays fresh.

9. Garnish with the remaining cilantro before serving. Keeps 2 to 3 days refrigerated but add fresh avocado just before eating for best texture.

Equipment Needed

1. Large colander, for draining and rinsing the beans
2. Big mixing bowl, to combine everything (dont use a tiny one)
3. Small bowl or jar, for whisking the dressing
4. Whisk or fork, to mix the lime oil and spices
5. Cutting board
6. Sharp chef knife, for pepper, onion, jalapeno and avocado
7. Measuring spoons + 1 tablespoon or small measuring cup, for lime oil and spices
8. Rubber spatula or wooden spoon, for gentle folding and tossing
9. Skillet or grill pan (optional), if you want to char fresh corn
10. Can opener and a clean kitchen towel or paper towels, for draining and patting ingredients dry

FAQ

Black Bean Corn Salad Recipe Substitutions and Variations

• Black beans: swap with canned chickpeas (garbanzo beans) or pinto beans, same amount, drained and rinsed — chickpeas give a firmer, nuttier bite, pintos feel more like the original.
• Corn: use thawed frozen kernels, canned corn drained, or try fire roasted corn for smoky flavor; if you really need a swap peas work in a pinch for sweetness and color.
• Avocado: replace with diced mango for a sweet creamy note, or use diced cucumber plus a spoonful of Greek yogurt to add creaminess, or crumble feta for salty richness.
• Cilantro: substitute flat leaf parsley for freshness, or basil for a sweeter herb note, or chopped green onions plus a little extra lime if you want brightness.

Pro Tips

1) Dry and warm the beans and corn before dressing them, especially if they’re canned or just thawed, else the dressing gets watered down. Pat with paper towels and if you want more flavor toss the corn and beans in a hot skillet with a splash of oil till they get a little color, it’ll add depth.

2) Season slowly and taste as you go, start with less salt and lime than you think you need and add more after it’s had 10 minutes to mingle. If it tastes flat a tiny pinch of sugar or a drizzle of honey will wake it up, but don’t let the cumin take over or it’ll dominate everything.

3) Avocado last, always last. Dice it right before serving and fold it in gently so it dont get mashed. If you must add it earlier toss the avocado with a little of the dressing so it wont brown, or press plastic wrap directly onto the salad surface when you refrigerate.

4) Prep smart for make-ahead: keep the dressing separate if you’re making this more than a few hours ahead, soak chopped red onion in cold water for 10 minutes to tame the bite, and remove jalapeno seeds and ribs if you want milder heat. Also this salad is better after a short rest but not overnight once avocado is mixed in.