Black Bean and Corn Salad

If you want even more black bean and corn recipes to wow a crowd, my Mexican Street Corn Salad (a riff of my Mexican Street Corn) has a creamy, light spice that compliments any summer meal. Or, if you’re looking for a vegan, gluten-free option, my Southwest Quinoa Salad strikes the perfect balance between tenderness, crunch, and savory flavors.

Ingredients

Packed with fresh and bright flavors, every element of this simple bean salad will delight your taste buds, from its zingy lime vinaigrette to its crisp veggie base.

• For the Dressing:
  • Fresh lime juice
  • Lime zest
  • Garlic: You’ll need one fresh garlic clove to give this dressing a delectably bold, complex finish. After peeling your garlic, press or finely mince it to ensure it thoroughly and evenly infuses the mixture.
  • Olive oil
  • Seasoning: I use a savory, earthy mix of ground cumin, kosher salt, and black pepper to season this simple corn and bean salad recipe. If preferred, a pinch of chili powder can also be added.
• For the Salad:
  • Black beans: You can cook raw black beans from scratch or use canned black beans for this salad. If you opt for a canned version, be sure to drain and rinse them under cold water before adding them to your mixture.
  • Corn: Any type of corn will work for this easy bean and corn salad recipe. If you’re making this dish during the summer, you can use fresh sweet corn off the cob, air-fried corn (be sure to cut the kernels after cooking), or grill the corn beforehand if you’re in the mood for a smokier flavor profile. Also, if you’re in a pinch and don’t have any fresh corn on hand, you can use frozen corn or canned corn kernels—as long as you thaw, drain, and rinse them beforehand.
  • Cherry tomatoes
  • Bell peppers: You can use any color of bell pepper for this recipe. Though I used red peppers, yellow, orange, or green bell peppers would also add a deliciously fresh crispness to your mixture.
  • Red onion: Chopped red onion is my favorite way to bring out the subtle Mexican flavors of this dish. However, if you’re aiming for a milder taste, you may also use scallions.
  • Avocado: Creamy avocado is there to balance the crisper taste of this recipe’s fresh produce. However, you can omit it from your recipe if you’re not a fan.
  • Fresh cilantro: I love using cilantro leaves to add a fresh, peppery edge to my corn and black bean salad recipe. However, you’re welcome to omit this ingredient (or substitute it with fresh parsley!) if you don’t like its taste.
  • Cotija cheese (optional): If you want to add more light, creamy notes to your salad ingredients, cotija cheese offers a soft, milky flavor you’ll love. Sprinkle your salad with this cheesy addition after mixing.

How to Make Black Bean Salad with Corn

It takes almost no time to whip up this avocado corn black bean salad. In just four steps, you’ll have a crowd-pleasing dish you can use as a side, appetizer, or quick snack any day of the week.

1. Prepare the lime dressing: In a small bowl, add the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper. Whisk the ingredients until thoroughly combined.
2. Make the corn and bean salad: Place the black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro into a large mixing bowl.
3. Drizzle and toss: Drizzle the bean salad with the lime dressing and gently toss it until evenly combined.
4. Taste and serve: Taste the salad for seasoning, add more if necessary, and serve.

How to Make Ahead and Store?

There’s a reason why this simple black bean and corn salad is one of my favorite foods. Not only can you make it ahead of time, but you can also store it throughout the week for stress-free meal prep.

• Make ahead: You can make this quick black bean and corn salad one day in advance. Not only does this early prep minimize kitchen hassle, but it also gives the salad ingredients enough time to mix and infuse their flavors. That said, I still recommend adding the avocado just before serving so the ingredient maintains its color, taste, and texture.
• Storage: Have leftovers? Don’t worry! You can store this easy salad in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.

Other Corn Salads You Might Also Like:

• Grilled Shrimp and Corn Salad
• Mexican Pasta Salad
• Creamy Avocado Chicken Salad with Corn

If you make this Black Bean Corn Avocado Salad recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.