Black Bean Corn Salad Recipe

Let’s be honest, black beans, corn, and avocado were simply made for one another. In this simple salad recipe, these wonder ingredients are tossed with a tasty citrus vinaigrette and allowed to shine in their simplicity. Eat it straight, serve it as a dip with tortilla chips, or nestle it on top of your favorite tacos like a salsa.

Health Benefits of Beans and Corn

Pairing beans and corn together is a quick way to get a substantial amount of fiber, folate, and potassium in your diet. Not only are both ingredients delicious together, but they are also low in calories. When tossed together for everything from salads to vegetarian chili, they’re incredibly filling and healthy for you.

Assembling this Black Bean Corn Salad Recipe

This simple black bean corn salad is made primarily with veggies and only requires a little bit of light assembly.

• Rinse the Corn & Veggies: Firstly, drain and rinse the canned beans and corn.
• Dice the Veggies: Next, dice the red bell pepper, avocado, and red onion into small pieces. Then, slice the cherry tomatoes into halves or quarters.
• Make the Dressing: In a small bowl, add the olive oil, fresh lime juice or lemon juice, salt, and pepper together. Then, whisk until well-combined.
• Toss the Salad: Finally, combine all the ingredients in a large bowl and toss them with the dressing. Enjoy!

Handy Tips & Tricks

From our kitchen to yours, find a couple of handy tips for the best black bean corn salad possible.

• Slice the veggies into similar-sized pieces. For the best possible texture, make sure all the veggies are sliced into similar-sized pieces.
• Allow frozen corn kernels to completely thaw before using them. If you’re using frozen corn kernels. allow them to thaw and drain them of any excess moisture before tossing them in the salad.
• Assemble the salad right before you plan to eat it. This salad is best eaten fresh. Prepare it only right before you plan to eat it to prevent the avocado from turning brown.

Different Ways to Serve Black Bean Corn Salad

Below, find a handful of fun ways to serve this tasty black bean salad recipe.

• Dip & Chips: Serve the black bean corn salad with air fryer tortilla chips as a tasty side dish for taco night.
• Taco Topper: Spoon some of the salad on top of crispy air fryer cod fish tacos.
• Burrito Bowl: Top cilantro lime rice with a scoop of black bean corn salad and air fryer shrimp. Garnish with fresh limes and a dollop of sour cream.
• Chicken Black Bean Corn Salad: For extra protein, toss in some shredded Instant Pot chicken and a tablespoon of cumin.

Best Practices for Storage

To keep the salad on hand for up to three days, store it in an airtight container in the fridge without the avocado. Since avocado is prone to browning, so it’s best to leave it out until right before you plan to serve the salad.

FAQ

Other Tasty Salad Recipes

• Corn Tomato Avocado Salad – Grilled corn salad
• Mexican Street Corn Salad – Grilled corn and cotija cheese salad
• Classic Garden Cucumber Tomato Salad – Refreshing cucumber and tomato salad
• Fritos Chili Cheese Salad Recipe – Creamy corn and chip salad

Recipe

Black Bean Corn Salad Recipe

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Servings

8 Servings

Prep Time 20 mins

Total Time 20 mins

Recipe contributed by: Natalya Drozhzhin

This black bean corn salad is somewhere in between a salsa and a salad. Serve it alongside your favorite bag of tortilla chips for dipping!

Ingredients

• 1 avocado
• 1 yellow bell pepper
• 1 cn black beans
• 1 cn yellow corn
• 1/2 lb cherry tomatoes
• 1/2 small yellow onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tso salt adjust to taste
• 1/2 tsp pepper adjust to taste

US Units – Metric

Instructions

• Drain and rinse the canned beans and corn.
  
• Dice the bell pepper, avocado, and onion into tiny, similar-sized pieces. Slice the cherry tomatoes into halves or quarters.
  
• To make the dressing, whisk the olive oil, lemon juice, salt, and pepper together in a small bowl.
  
• Toss the salad with the dressing and serve right away.
  

Nutrition Facts

Black Bean Corn Salad Recipe

Amount Per Serving

Calories 84 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 54mg2%

Potassium 230mg7%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 1g1%

Protein 1g2%

Vitamin A 206IU4%

Vitamin C 38mg46%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.