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black bean and corn salad
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5 from 1 vote

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.
Category Appetizer, Salad, Side Dish
Cuisine gluten-free, Mexican, soy-free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Hannah Sunderani


  • 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