If you’re searching for something fresh, bold, and totally irresistible, this Black Bean Corn Salad Recipe is your answer. Packed with a rainbow of veggies, creamy avocado, and a zippy lime-cumin dressing, it’s a dish that dazzles in both flavor and looks. Whether you need a vibrant side, a robust taco filling, or a lunch that’s light and energizing, this salad delivers every time. Trust me, it’s one of those reliable favorites you’ll happily make on repeat!

Black Bean Corn Salad Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how this Black Bean Corn Salad Recipe comes together with just a handful of everyday ingredients. Each one plays a part in creating an irresistible mix of textures and a balance of sweet, creamy, and zesty flavors.

Black beans: Kidney-shaped legumes bring comforting earthiness and satisfying protein.
Corn: Sweet, crisp kernels add a burst of color and a bit of crunch; fresh or thawed frozen corn both work perfectly.
Red bell pepper: For a juicy pop and vibrant color—diced small for the best crunch in every bite.
Red onion: Finely chopped for a subtle sharpness that doesn’t overpower.
Avocado: Creamy, dreamy chunks balance out the tangy dressing and starchy beans.
Fresh cilantro: Adds a bright herbal note that’s classic in any south-of-the-border salad.
Lime juice: Fresh-squeezed for tang—this brings everything to life!
Olive oil: Smooth and rich, it ties the dressing together beautifully.
Cumin: Earthy and aromatic, just a teaspoon infuses each bite with warmth.
Salt and black pepper: Simple seasonings to enhance every other ingredient.

How to Make Black Bean Corn Salad Recipe

Step 1: Chop and Prepare the Veggies

Begin by dicing up the red bell pepper, finely chopping the red onion, and cubing the ripe avocado. Each piece should be bite-sized for the perfect forkful. If you’re using frozen corn, make sure it’s fully thawed. Don’t forget to give your cilantro a rough chop—it’s key for that fresh finish!

Step 2: Add Everything to the Bowl

In a large mixing bowl, combine the drained and rinsed black beans, the corn, bell pepper, red onion, avocado, and cilantro. Not only is it visually stunning with all those colors, but the flavors and textures start to mingle right away.

Step 3: Whisk Up the Dressing

Grab a small bowl and whisk together the juice of two limes, olive oil, cumin, and a few generous pinches of salt and black pepper. This simple dressing packs a bright punch and brings it all together—honestly, it’s the kind of drizzle you’ll want to use on everything!

Step 4: Toss and Taste

Pour the dressing over your salad ingredients and gently toss to mix. Stir just enough to combine but keep the avocado chunks relatively intact. Taste a spoonful and adjust seasoning with extra lime, salt, or pepper as needed.

Step 5: Let Flavors Mingle

If you have the patience, pop the salad in the fridge for about 30 minutes. This gives the Black Bean Corn Salad Recipe time for the flavors to meld together—for even more delicious results. Otherwise, serve immediately if you just can’t wait!

How to Serve Black Bean Corn Salad Recipe

Garnishes

I love showering this salad with extra chopped cilantro or a scattering of finely diced jalapeño for a little kick. Crumbled cotija cheese or pepitas can also add a gourmet flair (if you’re not vegan). Even a squeeze more fresh lime juice right before serving does wonders!

Side Dishes

Pair this recipe with warm tortilla chips for a casual vibe, or alongside grilled chicken, steak, or tempeh for a heartier plate. It’s also terrific tucked into tacos or spooned over a bed of leafy greens.

Creative Ways to Present

Serve your Black Bean Corn Salad Recipe in mini cups as party appetizers, spooned onto crisp lettuce leaves for hand-held wraps, or even layered in jars for a picnic-perfect meal. It’s as versatile as it is flavorful!

Make Ahead and Storage

Storing Leftovers

Store your salad in an airtight container in the refrigerator for up to 2 days. The flavors get even better as they have time to mingle, but for freshest avocado, add it right before serving if making ahead.

Freezing

Freezing isn’t recommended for this salad, as avocado and fresh veggies can become mushy after thawing. For best results, enjoy your Black Bean Corn Salad Recipe fresh or within a couple of days of making it.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so reheating isn’t necessary. If it’s been chilled in the fridge, simply let it sit out for a few minutes to take the chill off before serving.

FAQs

Can I make this Black Bean Corn Salad Recipe ahead of time?

Absolutely! You can mix everything except the avocado, then add that just before serving to keep it looking and tasting its best. The rest of the salad stays fresh and flavorful for up to 2 days in the fridge.

Is this salad good for meal prep?

Definitely! Prep the ingredients in advance and store them separately, then toss together when ready to eat. It holds up well for lunches or quick dinners, especially if you wait to add avocado until serving time.

Can I add extra veggies or protein?

Yes! This Black Bean Corn Salad Recipe is a fantastic canvas for extras like diced tomatoes, cucumber, jalapeño, or even grilled chicken or tofu for a protein boost.

What can I use instead of cilantro?

If you’re not a cilantro fan, swap it for fresh parsley or even a mix of chopped green onions and a squeeze of extra lime—just as bright and tasty!

How can I spice it up?

Add a finely diced jalapeño, a sprinkle of chili powder in the dressing, or a shot of your favorite hot sauce. The base recipe is mild, so it’s easy to adjust the heat to your liking.

Final Thoughts

I hope you give this Black Bean Corn Salad Recipe a try—believe me, it’s as crowd-pleasing and versatile as it is easy. I can’t wait to hear how you serve it up at your own table!

Black Bean Corn Salad Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This refreshing Black Bean Corn Salad recipe is a colorful and flavorful dish that’s perfect for summer gatherings or as a light and healthy meal. Packed with protein, fiber, and vibrant veggies, it’s a vegan salad that’s both satisfying and delicious.

Ingredients

Scale

Black Bean Corn Salad:

1 can (15 oz) black beans, drained and rinsed
1 ½ cups fresh or frozen corn, thawed if frozen
1 red bell pepper, diced
½ red onion, finely chopped
1 avocado, diced
¼ cup fresh cilantro, chopped

Dressing:

Juice of 2 limes
2 tablespoons olive oil
1 teaspoon cumin
Salt and black pepper to taste

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Instructions

Prepare the Salad: In a large bowl, combine the black beans, corn, red bell pepper, red onion, avocado, and cilantro.
Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Combine: Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
Serve: Serve immediately or refrigerate for 30 minutes to allow flavors to meld.