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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!
Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 6 to 8 cups
Calories 231kcal
Author Marie


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)
  • ½ small red onion finely diced
  • ¼ 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
  • ¼ teaspoon chili powder
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon black pepper


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.


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.


Calories: 231kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 783mg | Potassium: 501mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1018IU | Vitamin C: 37mg | Calcium: 25mg | Iron: 1mg