Black Bean and Corn Salad

Black Bean and Corn Salad is a loaded with tons of flavor and all the fresh ingredients from black beans, sweet corn, cherry tomatoes, crisp onions and soft, buttery avocado chunks mixed with a hint of lime juice and cilantro. A perfect lunch, side dish or appetizer. 

This is an easy and delicious salad that mixes together quickly! Summer Corn Salad, Chilled Cucumber Tomato Salad or Avocado Tomato and Cucumber Arugula Salad are more great salads to enjoy this summertime!

Black Bean and Corn Salad

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing a delicious Black Bean and Corn Salad! It takes less than 10 minutes to make and only requires a few ingredients.

Healthy, easy and loaded with tons of flavor. Corn, black beans, tomatoes, red onion, cilantro and avocado are tossed in lime juice and olive oil. Perfect as an appetizer, snack or as a side dish to fish or chicken. Serve with homemade tortilla chips or on tacos!

How do you make Black Bean and Corn Salad?

• To make this festive Avocado Corn and Black Bean Salad simply add all of the ingredients to a medium bowl except for the avocado.
• Toss to combine.
• Cover and place in the refrigerator for at least 30 minutes to allow the flavors to develop.
• When ready to serve add in avocado and toss gently making sure not to mash avocado. Serve immediately and enjoy!

Can you make Black Bean and Corn Salad ahead of time?

Yes! This is a great side dish or dip to make ahead of time. It will last about 2 to 3 days in the refrigerator. You will want to add the avocado when you are about to serve the salad.

Can you use fresh corn?

Yes! Fresh corn will taste just as great! Cook the corn on the cob on the stove top and cut off the corn kernels after it has turned a darker yellow.

 Looking for more black bean recipes? Try these! 

• Blackened Shrimp Avocado Burrito Bowls
• Blackened Cajun Shrimp Tacos with Avocado Salsa 
• Shrimp Avocado Taco Salad
• One Pan Southwest Blackened Cajun Chicken with Rice 
• Beef Taco Salad

Black Bean and Corn Salad

5 from 1 vote

Prep Time 10 minutes

Total Time 10 minutes

Author Kelley Simmons

Servings 6

Print Review

Black Bean and Corn Salad is light and healthy. A perfect lunch, side dish or appetizer. Loaded with tons of flavor and fresh ingredients!

Course Appetizer, Salad, Side Dish, Snack

Cuisine Mexican

Keyword black bean corn salad, salad, corn salad, black bean salad, black bean

Ingredients

• ½ cup canned black beans drained and rinsed
• ½ cup frozen corn thawed
• ½ cup tomatoes quartered
• ¼ cup red onion minced
• 2 tablespoons cilantro chopped
• ½ teaspoon jalapenos minced
• 2 tablespoons fresh squeezed lime juice
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1 whole avocado medium dice

Instructions

1. Add all of the ingredients to a medium bowl except for the avocado. Toss to combine and season with salt and pepper to taste.
2. Refrigerate until ready to serve. (I like to make in advance and let the flavors develop.)
3. When ready to serve add in avocado and toss gently. Serve immediately and enjoy!

Nutrition Facts

Black Bean and Corn Salad

Amount Per Serving

Calories 52 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Sodium 57mg2%

Potassium 124mg4%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 110IU2%

Vitamin C 4mg5%

Calcium 5mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here are more Healthy Recipes to try from Chef Savvy!

1. Vegetarian Quinoa Chili
2. Skinny Fettuccine Alfredo
3. Whole Wheat Chocolate Chip Pancakes
4. Peanut Butter Oatmeal Smoothie