Black Bean and Corn Salad

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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 corn salad in a white bowl

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.

Black bean and corn salad in a bowl.

 Looking for more black bean recipes? Try these! 

Black Bean and Corn Salad

5 from 1 vote
Black Bean and Corn Salad is light and healthy. A perfect lunch, side dish or appetizer. Loaded with tons of flavor and fresh ingredients!
Prep Time 10 minutes
Total Time 10 minutes
Author Kelley Simmons
Servings: 6


  • 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


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


Serves: 6

Calories52kcal (3%)Carbohydrates7g (2%)Protein2g (4%)Fat3g (5%)Saturated Fat1g (5%)Sodium57mg (2%)Potassium124mg (4%)Fiber2g (8%)Sugar1g (1%)Vitamin A110IU (2%)Vitamin C4mg (5%)Calcium5mg (1%)Iron0.4mg (2%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Salad, Side Dish, Snack
Cuisine Mexican
Keyword black bean corn salad, salad, corn salad, black bean salad, black bean
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic




Kelley Simmons

Kelley is the photographer and chef behind Chef Savvy. She has a background in culinary arts and Kelley has always been a foodie. She loves cooking thai food and exploring new restaurants on the East Coast. She resides in Delaware with her dog daisy.

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