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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
Make the salad. To a large bowl, add the corn, black beans, diced pepper, onion, avocado, and cilantro.
Make the dressing. In a small jar with a tightly sealed lid, add all of the dressing ingredients and shake until well combined.
Mix. Pour the dressing over the salad and toss until evenly coated.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are meant to be used as guides.
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.
- To 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
Black Bean and Corn Salad
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 tbsp extra virgin olive oil
- 1 tsp lime zest
- 2 tbsp fresh lime juice (zest first)
- 1½ tsp raw honey
- ½ tsp kosher salt, to taste
- ¼ tsp garlic powder
- ¼ tsp 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
- Dice everything small. This helps ensure that the flavor from the dressing spreads evenly throughout and also is more visually appealing.
- To 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.
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.
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