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My Favorite Black Bean and Corn Salad

I really love this black bean and corn salad for its amazing flavor and color, high fiber content, simplicity, and versatility. Perfect alone, as a dip, or on top of salad greens! Everyone will love it!

top view of black bean and corn salad in white dish

Overview

Recipes don’t get too much easier than this black bean and corn salad; just chop a few ingredients and toss together (although there is a warm version, which calls for browning/cooking the onion, pepper, and corn – see recipe card below for this variation).

The hardest part (if you can even call it that) is chopping the tomatoes, avocados, herbs, and onion. Add corn and beans, make the dressing, and you are basically done!

Serving Suggestions

One of the reasons I love this salad is because it is so versatile. Admittedly, we often enjoy it as a side dish and it quickly disappears but if you are looking for serving suggestions for this black bean and corn salad, here are some:

  • Alone as a side dish for burgers, sandwiches like grilled chicken, or fish tacos.
  • As a main entree for the perfect plant based meal.
  • As a dip with tortilla chips
  • In a sandwich wrap, piled with greens like spinach.
  • As a topping for grilled chicken or fish.

Substitutions

I generally make this black bean and corn salad as is, but some ideas for variations include:

  • Add mango in place of orange bell pepper for a sweeter note.
  • Use vinegar (white, apple cider) in place of citrus in the dressing.
  • Swap other oils such as avocado in place of olive oil; you may also use half the amount of oil and add water to make a “light oil”
  • Use frozen herbs instead of fresh (for cilantro), which for me, is easier to keep on hand.

Storage and Make Ahead

Leftover salad may be stored in an airtight container and refrigerated.

To make this salad ahead of time, omit the avocado and add it just before serving (avocado will darken over time so it’s best to add it just before eating).

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📖 Recipe

black bean and corn salad in white serving bowl with wooden spoons

My Favorite Black Bean and Corn Salad

I really love this salad for its simplicity, amazing flavor and color, high fiber content, and versatility. Perfect alone, as a side dish or dip, or on top of salad greens! Everyone will love it!
5 from 2 votes
Author: Marie
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 to 8 cups
Calories 231 kcal

Ingredients
 

For the Salad

  • 1 small avocado diced
  • 1 cup cherry or grape tomatoes cut in half
  • 1 cup corn
  • 1 orange bell pepper diced
  • 1 can black beans drained and rinsed (1 can = 15 ounces)
  • 1/2 small red onion finely diced
  • 1/4 cup fresh cilantro chopped (I sometimes substitute with the frozen cubes; 4 cubes or more to taste)

For the Dressing

  • 1 teaspoon garlic powder may use 1 small garlic clove instead
  • 2 teaspoons table salt
  • 3 tbsp lemon juice may use lime juice, white vinegar, or apple cider vinegar instead
  • 1/4 teaspoon chili powder
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon black pepper

Instructions
 

To Make the Salad (raw/cold salad)

  • Add all salad ingredients to a medium sized bowl and combine. Do not cut the avocado until you are ready to serve as it will darken over time.

To Make the Dressing

  • Add all ingredients to a small bowl and combine. Pour over salad when ready to serve

Alternative Method (warm salad)

  • Cook the corn, onion and pepper in a tablespoon of olive oil until starting to brown over medium high heat. Add black beans and cook until warm. Combine dressing ingredients in small bowl and add to salad. Toss to coat.
  • Remove from heat and add tomatoes, avocado, and cilantro. Check seasoning and adjust if necessary.

Notes

Note that the avocado will darken over time; to make ahead, add avocado just before serving. 
Leftovers can be refrigerated in an airtight container. 
To customize try: 
  • Add mango in place of orange bell pepper for a sweeter note.
  • Use vinegar (white, apple cider) in place of citrus in the dressing.
  • Swap other oils such as avocado in place of olive oil; you may also use half the amount of oil and add water to make a “light oil”
  • Use frozen herbs instead of fresh (for cilantro), which for me, is easier to keep on hand.

Nutrition

Calories: 231kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 783mgPotassium: 501mgFiber: 7gSugar: 3gVitamin A: 1018IUVitamin C: 37mgCalcium: 25mgIron: 1mg
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