• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Gluten-Free

    June 3, 2021 Gluten-Free

    Black Bean and Corn Salad

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    This vibrant black bean and corn salad is the perfect dish for summer gatherings. It's light, colorful, and tossed in a zesty lime dressing. Plus, it's naturally gluten-free and dairy-free.

    When you see corn at the store, you know summer's right around the corner.

    Hot days, iced drinks, being outside, time in the water... the magic that is summer. Good food is always at the forefront, and dishes like this black bean and corn salad are a must.

    Ingredients

    For the salad

    • Corn - fresh, canned, or frozen (if frozen, thaw first)
    • Black beans
    • Bell pepper
    • Red onion
    • Avocado
    • Cilantro

    For the dressing

    • Fresh lime juice & zest
    • Extra virgin olive oil
    • Raw honey
    • Garlic powder
    • Ground cumin
    • Salt & pepper

    How to Make Black Bean and Corn Salad

    1. Make the salad. To a large bowl, add the corn, black beans, diced pepper, onion, avocado, and cilantro.
    2. Make the dressing. In a small jar with a tightly sealed lid, add all of the dressing ingredients and shake until well combined.
    3. Mix. Pour the dressing over the salad and toss until evenly coated.

    Make It Your Way: Ingredient Substitutions

    Please remember that recipes are just a starting point.

    How can you make this black bean and corn salad using what you already have? Here are some ideas…

    • No avocado? ➝ use pitted castelvetrano olives for a similarly creamy texture and buttery sweet flavor
    • No cilantro? ➝ fresh basil or parsley will also work
    • No red onion? ➝ use white onion or shallots
    • Bell peppers ➝ red or orange work best

    Helpful Tips

    Dice everything small

    This helps ensure that the flavor from the dressing spreads evenly throughout and also is more visually appealing.

    Make ahead

    This corn and black bean salad can be made the day before, just be sure to only add the avocado right before serving for the best flavor and texture. Once the avocado is added, eat within 1-2 days.

    How to serve

    This salad is great eaten as a side dish, but I also love serving it with chips for that added crunch factor.

    More Healthy Salad Recipes

    • Simple Butter Lettuce Salad
    • Healthy Broccoli Salad
    • Fennel Salad
    dishing up black bean and corn salad
    Print Recipe Pin Recipe
    5 from 4 votes

    Black Bean and Corn Salad

    This vibrant black bean and corn salad is the perfect dish for summer gatherings. It's light, colorful, and tossed in a zesty lime dressing. Plus, it's naturally gluten-free and dairy-free.
    Prep Time15 mins
    Total Time15 mins
    Servings: 4
    Author: Lindsey Jenkins

    Ingredients

    Salad

    • 1½ cups cooked corn equivalent to 1 can
    • 1½ cups black beans equivalent to 1 can
    • 1 medium orange or red bell pepper, diced small
    • ⅓ cup red onion, diced small
    • 1 avocado, cubed
    • ⅓ cup cilantro, roughly chopped

    Dressing

    • 2 tablespoon extra virgin olive oil
    • 1 teaspoon lime zest
    • 2 tablespoon fresh lime juice (zest first)
    • 1½ teaspoon raw honey
    • ½ teaspoon kosher salt, to taste
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground cumin

    Instructions

    • To a large bowl, add the corn, black beans, diced pepper, onion, avocado, and cilantro.
    • In a small jar with a tightly sealed lid, add all of the dressing ingredients and shake until well combined.
    • Pour the dressing over the salad and toss until evenly coated. Salt and pepper the dressed salad and toss again.

    Notes

    • How can you make this black bean and corn salad using what you already have? Here are some ideas…
      • No avocado? ➝ use pitted castelvetrano olives for a similarly creamy texture and buttery sweet flavor
      • No cilantro? ➝ fresh basil or parsley will also work
      • No red onion? ➝ use white onion or shallots
      • Bell peppers ➝ red or orange work best

    More Gluten-Free Recipes

    • Almond Ricotta
    • A spoonful of homemade granola oat butter on top of a jar.
      Granola Butter (Nut-Free, Oat Spread)
    • A bowl of homemade spicy honey mustard.
      Spicy Honey Mustard
    • A platter of roasted carrots and dates with chopped pistachios.
      Roasted Carrots and Dates With Pistachios

    Reader Interactions

    Comments

      Rate & Review Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sandy Davidson says

      June 06, 2021 at 1:01 am

      This is a delicious and colorful salad. It was even better the second day...I added avocados fresh each time instead of incorporating them in the beginning. Loved the flavors and the presentation. Happy Birthday to our favorite food blogger.

      Reply
      • Sandy Davidson says

        December 18, 2021 at 5:50 pm

        SUrprise…I made this for a Christmas holiday pot luck! Never fail recipe for any time fo the year! So many people commented how colorful and light it was…nice contrast to usual heavy calorie filled side dishes. Thank you over and over, Lindsey. Merry CHirstmas to you and yours.

        Reply
        • Lindsey says

          January 31, 2022 at 10:30 am

          I don't know how I'm just now seeing this, but what a great idea to lighten and brighten things up! Thanks, Sandy! Hope the new year is starting off well for you guys! xo

          Reply
    2. Evie Ugrin says

      June 08, 2021 at 1:50 pm

      5 stars
      The Black Bean and Corn Salad is a wonderful summertime addition to lunch, dinner or with chips and beverages!! It has true punch after flavors blend a few hours….It’s a perfect ‘make ahead’ item.
      Evie

      Reply

    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Spring Recipes

    • A large bowl of potato and asparagus salad with roasted garlic dressing.
      Potato Asparagus Salad With Roasted Garlic Vinaigrette
    • A loaf of carrot cake cut with a couple of slices in the front.
      Carrot Cake Loaf With Zesty Citrus Glaze
    • Lavender Lemonade
    • Sautéed Garlic Scapes with squeezed lime
      Sautéed Garlic Scapes with Smoked Sea Salt and Lime

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • pouring vegan oyster sauce into a glass jar
      Vegan Oyster Sauce Recipe
    • What Goes With Spinach?
    • A short glass of overnight chia seed pudding topped with fresh fig slices and dukkah seasoning.
      Overnight Chia Seed Pudding

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.