Black Bean and Corn Salad

This black bean and corn salad is light and refreshing, crunchy and wholesome. Made with corn, black beans, bell pepper, onion, cilantro and avocado. Tossed in a lime vinaigrette.
Prep Time: 10 mins
Total Time: 10 mins
Jump to Recipe

Black Bean and Corn Salad

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 is ready in 10 minutes. Made with fresh and whole food ingredients.

Black Bean and Corn Salad


The ingredients for this recipe are fresh and simple:

You will need:

  • corn (canned or fresh)
  • bell pepper
  • cilantro
  • onion
  • black beans
  • avocado

For the corn salad dressing, you’ll need:

  • limes
  • olive oil
  • cayenne pepper flakes
  • cumin
  • onion powder
  • agave
  • garlic
  • 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.

the ingredients for this recipe

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.

Enjoy black beans in this recipe, as well as my Mexican inspired black bean stuffed sweet potatoes, and my fully loaded black bean nachos.  I hope they inspire you to try more black bean recipes.

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.

Black bean and corn salad is ready in 10 minutes. Made with fresh and whole food ingredients.

Other recipes you might like:

If you’re digging this black bean and corn salad, you might also like:

Pin it on Pinterest!

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

This black bean and corn salad is light and refreshing, crunchy and wholesome. Made with corn, black beans, bell pepper, onion, cilantro and avocado. Tossed in a lime vinaigrette.
black bean and corn salad
Prep Time 10 minutes
Total Time 10 minutes
Serves 4 people


  • 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


  • 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.


Salad will keep in fridge for 3 days. 
Nutritional information is a rough estimate. 



Calories: 388kcal | Carbohydrates: 35g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Sodium: 154mg | Potassium: 628mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1344IU | Vitamin C: 52mg | Calcium: 18mg | Iron: 2mg

Tag @twospoons on Instagram
and hashtag it #twospoons


  Newbie Cook ApprovedHusband ApprovedFiance ApprovedSkeptic ApprovedGirlfriends ApprovedChef ApprovedToddler + Kid Approved



Pin it on Pinterest! Black bean and corn salad


Your email address will not be published.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

Rate this Recipe

  1. 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. 🙂

  2. 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!