Black bean and corn salad is the perfect Taco Night side! Bell pepper, red onion, avocado, and cilantro add texture and flavor, while the zippy lime vinaigrette brings it all together.
This black bean and corn salad does double-duty. You can serve it as a salad—either as a side or add lettuce to bulk it up and make a meal—but you can also serve it like a salsa and dip tortilla chips into it. (I love baking these Gluten-Free Flour Tortillas to make them into chips. So good!) I usually make this recipe as a side for dinner and then have the rest with chips as a snack the next day!
Why This Black Bean and Corn Salad Will Become a New Favorite
With its vibrant flavors and simple ingredients, there’s a lot to love about this easy side salad recipe!
- So simple to make. Just mix the beans and veggies, whisk together the dressing, and toss it all in a big bowl. Easy as can be!
- Super customizable. You can make a lot of swaps to put your own spin on this recipe. I share some ideas later in this post.
- Great for meal prep. This salad keeps well in the fridge for several days, making it perfect for meal prepping. I like to make a big batch on Sunday afternoon when I’m getting a jump start on our meals for the week!
- Perfect for potlucks or gatherings. This black bean and corn salad is always a hit at parties. It’s packed with flavor and works for most dietary restrictions.
What You’ll Need
Here’s a list of the simple ingredients you’ll need to whip up this black bean and corn salad. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the salad:
- Black beans – I keep it simple with canned beans, but you can use cooked dried beans if you prefer them.
- Corn kernels – Fresh is best when sweet corn’s in season, otherwise you can use frozen or canned.
- Red bell pepper – Feel free to swap in yellow or orange, which have similar flavors.
- Red onion
- Avocados – Make sure they’re ripe!
- Jalapeno peppers – You can omit these for a mild salad or adjust the amount to your tastes.
- Fresh cilantro
For the dressing:
- Olive Oil
- Lime juice – Use fresh lime juice, not bottled.
- Seasonings – Salt, garlic powder, ground cumin, and smoked paprika.
How to Make Black Bean and Corn Salad
Here’s a quick visual overview of the steps to making this salad.
- Combine. Place all of the salad ingredients in a large bowl.
- Make the dressing. Whisk together the dressing ingredients in a small bowl.
- Toss to coat. Pour the dressing over the salad and toss to combine.
- Chill. Refrigerate for at least 30 minutes to allow the flavors to melt, then serve.
Variations
Here are some ideas for switching up this recipe!
- Try another bean. Black beans are the classic for this salad, but pinto beans or a funky heirloom variety like vaquero beans would be delicious too.
- Swap out the lime juice. Apple cider vinegar can be used as an alternative.
- Add tomatoes. You can add halved grape tomatoes instead of avocado to make this salad last longer or add the tomatoes in addition to the avocado.
- Make it cheesy. Crumbly cotija cheese (or feta if you can’t find cotija) would be an awesome addition to this black bean and corn salad.
- Transform it into a meal. Serve the salad over a plate of crisp romaine and add some crumbled tortilla chips on top.
Serving Suggestions
This salad pairs well with Tex-Mex dishes like Green Chicken Enchiladas or Crispy Fish Tacos. It’s also amazing spooned over Balsamic Grilled Tofu for a vegan dinner or added to meal bowls like this Meal-Prep Vegetarian Quinoa Burrito Bowl.
How to Store
Store leftover black bean and corn salad in an airtight container for up to 2 days; the avocado will brown a bit, but it doesn’t mean it’s gone bad, it’s just oxidized. If I’m making this for meal prep, I’ll leave out the avocado and add it just before serving; stored without the avocado, it will last up to 4 days in the refrigerator.
More Recipes With Black Beans
Black Bean and Corn Salad
Ingredients
For the salad:
- 2 (14.5 oz) cans black beans drained & rinsed
- 2 cups corn kernels fresh, frozen and thawed, or canned
- 1 medium red bell pepper finely diced
- ½ medium red onion finely diced
- 2 ripe avocados diced
- 1 -2 jalapeno peppers finely diced (optional for heat)
- ½ cup fresh cilantro diced
For the dressing:
- ¼ cup olive oil
- ¼ cup lime juice (about 2 large limes)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
Instructions
- Add all the salad ingredients to a large bowl.
- Whisk together the dressing ingredients in a small bowl. Pour the dressing over the salad and toss to combine.
- Place the salad in the fridge for at least 30 minutes to allow the flavors to marinate.
- Serve cold with your favorite summer dinner!
Nutrition
