Say hello to this super easy and comforting black bean and corn salad. It’s light and refreshing, crunchy, colourful, wholesome and ready in 10 minutes.
This is a Mexican inspired salad made with corn and black beans, red onion, red bell pepper, avocado and cilantro, tossed with a lime vinaigrette dressing.
I like to serve this salad with tortilla chips for even more crunch and comfort.
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 and corn salad so you can enjoy it pronto.
Black Bean and Corn Salad
The ingredients for this recipe are fresh and simple:
You will need:
- corn (canned or fresh)
- bell pepper
- black beans
For the corn salad dressing, you’ll need:
- olive oil
- cayenne pepper flakes
- onion powder
- sea salt and pepper
As you can see, the ingredients are simple and straight forward. It’s a fresh whole-foods corn salad recipe, with no funny ingredients.
Which is why I have given it my newbie cook stamp of approval. Certainly, anyone can make this recipe. It’s totally intimidation-free.
Tips for this recipe:
What pairs well with black beans
Certainly, there are tons of ways to enjoy black beans. But my favourite black bean recipes are Mexican inspired. Which is why I love this Mexican corn salad with black beans so much!
It’s a healthy dish that’s light and refreshing, but also feels hearty and wholesome. Black beans are great for adding a little hardiness to a dish.
How to meal prep this black bean salad
This recipe is easy to meal prep, so that you can enjoy throughout the week.
In a nutshell, this black bean salad recipe will keep in the fridge for up to 3 days.
Since we have avocado in the recipe, the shelf life is a little shorter, because avocados brown with exposure to air.
However, if you want this recipe to last longer than 3 days (i.e. 3-5 days), then you can prepare the recipe without the avocado, and toss it in just before serving. This will ensure a fresh tasting salad throughout the week.
Other recipes you might like:
If you’re digging this black bean and corn salad, you might also like:
So there we have it. An ultra simple 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.
Black Bean and Corn Salad
- 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
- 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
- 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.
VEGAN – GLUTEN-FREE – SOY-FREE