10-Minute Black Bean & Corn Salad
Apr 8, 2020 (Last updated Jan 9, 2026) by Hannah Sunderani
Say hello to this super easy black bean and corn salad, tossed in a homemade lime vinaigrette! It’s refreshing, crunchy, colourful, made with simple whole food ingredients and ready in 10 minutes. It’s the perfect chopped salad for a crowd.
I like to serve this vegan corn salad with tortilla chips for even more crunch and comfort. It’s also a delicious salad to serve alongside my Easy Vegan Tacos for a Mexican inspired night! As always with my recipes; it’s easy to make with simple ingredients, and it’s super refreshing!
All-in-all, this recipe makes for a great salad or appetizer when entertaining friends. Now, let me tell you exactly how to make this black bean with corn salad so you can enjoy it pronto.
INGREDIENT NOTES
- Black Beans – I use a simple can of drained and rinsed black beans. If you are cooking fresh beans from scratch, you’ll need about 1 1/2 cups of cooked beans. I also recipe tested these with creamy pinto beans and they were delicious too.
- Sweet Corn – I like to use a can of drained and rinsed sweet corn for ease. You can also use 2 fresh corn on the cob boiled water for 2-3 minutes, and then slice the kernels with a knife. I recipe tested this with fresh corn during corn season and it was delicious! Frozen corn is also a great substitute.
- Avocado – Gives lovely creaminess to the dish, which I adore.
- Cilantro – A classic bright and fresh herb used in Mexican cooking. I tried using dried cilantro in this recipe but it wasn’t nearly as bright and refreshing as the fresh cilantro. If you’re not a fan of cilantro then you can omit it – it’s still a delicious salad without. I also recipe tested this with fresh chopped basil leaves and freshly chopped parsley. The flavour profile is a little different from your traditional Mexican-inspired dishes, but it’s a nice change.
- Lime Juice – A mixture of fresh lime juice and olive oil is the base of this salad vinaigrette. It’s bright and refreshing – the perfect vinaigrette for this recipe!
How to make black bean and corn salad
Making this black bean and corn salad takes 10-minutes! It’s so easy to do, here’s how:
MAKE THIS RECIPE WITH ME!
Join me on my YouTube Channel, where I teach you just how easy it is to make this 10-Minute Black Bean and Corn Salad recipe!
So there we have it. An ultra simple vegan corn salad recipe that’s easy to throw together. It’s light and refreshing, crunchy and wholesome. I think you’re going to love it as much as we do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
10-Minute Black Bean & Corn Salad
Ingredients
- 1.5 cups corn cooked (fresh, frozen or canned)
- 1 cup black beans
- 1 red bell pepper chopped
- 1 avocado chopped
- 1/4 cup red onion finely chopped
- 1/2 cup cilantro tightly packed, finely chopped
Lime Dressing
- 1/4 cup lime juice (about 2 limes)
- 1/3 cup olive oil
- 1/4 tsp cayenne pepper flakes
- 1 clove garlic finely chopped
- 1 tbsp agave
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp sea salt
- 1/8 tsp pepper
Instructions
- In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and cilantro.
- In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, agave, cumin, onion powder, sea salt and pepper. Whisk to combine.
- Pour dressing over salad and toss to combine. I like to serve this salad with tortilla chips.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
LEAVE A COMMENT
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can this salad be frozen?
I dont typically recommend freezing this salad because the cilantro might get a little icky after thawing. But if you want to freeze I’d recommend leaving out some of the fresher ingredients like the tomato and cilantro after thawing.:)
35 grams carbs per serving times 4 servings 140 grams of carbs
that’s a lot of carbs
Can you omit the agave,or is there a substitute
Hi Kathleen! Yes you can omit the agave if you prefer.
This was so good! The dressing was spot on. Flavorful and just the right amount of spice. I love how clean and simple the ingredient are. I can’t wait to make this again!
Thanks for the awesome recipe 🤗
Cami I am thrilled that you enjoyed this recipe! This is exactly what I hoped for when I created it – delicious, clean and easy to make! Thanks for the very kind comment. 🙂
So good, have made this a couple of times. Great as an appetizer or as side! Now a go to / must have for family get-togethers 🥰
This makes me sooo happy! Thrilled that your whole fam is enjoying this salad!! Thanks for the kind comment!!
So good! I also left out the cilantro(love it or hate it) And substituted ancho for the cayenne. I added some leftover Brown rice and tomatoes, put on top of mixed greens and topped with crushed tortilla chips. Was a great meal!
Hi April! So glad you liked the recipes and I love the additions you made. It sounds SO yummy! We are big cilantro lovers, but my parents absolutely hate it! haha. You are so right in that it’s a love or hate kind of ingredient. 🙂
Delicious! I have made this twice already! First for my husband and I, then because we liked it so much, I made it for my husbands family! I omitted the cilantro, and cayenne pepper flakes and switched the agave for maple syrup and it turned out great! To bring to my families for dinner, I prepared the corn, beans, pepper and onion in a container. Then I made the dressing in a seperate container. Since we stayed 2 nights, and we ate this the second night there, it was so convenient to bring it pre made. Just 2 minutes before dinner, I stirred in the dressing and cut the avocado into the rest of the ingredients, and it was ready to enjoy! Everyone loved it and asked for the recipe!
What a beautiful note Krystal! I love that your family enjoyed this recipe so much. Thank you for sharing!