Black bean corn salad is a classic Tex Mex side dish. It's protein rich and filling enough to be enjoyed as a main for a light lunch or dinner, but the salad definitely tastes best when paired with a flavorful entree.
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Ingredients
To make this dish, you will need canned or cooked black beans, corn, red onion, red bell pepper, avocado, jalapeno, tomatoes, cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper.
I like to use frozen corn that I thaw beforehand, but you can also use drained canned corn, or cook fresh corn.
Instructions
- Prepare the ingredients: Drain and rinse the canned beans. Thaw frozen corn, or drain canned corn. Peel and dice the onion and avocado. Dice the tomatoes and peppers. Finally chop the cilantro. Then, finally, remove the seeds from the jalapeno, and dice it finely.
- Make the salad dressing: Combine shredded or chopped cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper in a small bowl. Stir everything together, and set aside.
- Mix the salad: Combine black beans, corn, red onion, red bell pepper, avocado and jalapeno in a salad bowl. Stir to combine.
- Add the dressing to the salad: Pour the salad dressing over the salad, and stir to incorporate all the ingredients evenly. Serve the salad immediately.
Top tips
- If you are making the salad ahead of time, you should add the lime juice, but keep the rest of the dressing and salad separate, and only combine the two immediately before serving. This will keep the salad fresh for longer.
- You can easily add other vegetables, substitute, or omit ingredients to suit your preferences. Feel free to experiment!
- To quickly defrost frozen corn, simply pour some boiling water over them. They will thaw in less than a minute.
Serving suggestions
This salad can be served as a light meal for lunch or dinner, or as a side dish with a larger meal. I love to bring this to a BBQ, picnic or garden party, or to serve it with Tex Mex or Mexican dishes. Here are some of my favorite recipes to pair it with:
- Sheet Pan Fajitas - These fajitas pair so well with this colorful salad.
- Avocado Lime Ranch Dressing - My favorite creamy dressing to serve with black bean corn salad.
- Avocado Chicken Wraps - Add this salad to these chicken wraps for a filling meal.
- Ground Turkey Enchiladas - These are my favorite easy enchiladas!
- Potato Tacos - Potato tacos are the best easy vegetarian tacos!
- Lime and Chili Shrimp Tacos - If you love seafood, you will definitely like these shrimp tacos.
Variations
With meat: Add some shredded or grilled chicken for a more filling main course salad.
With feta: Add some crumbled feta cheese for added fat and flavor.
Other beans: If black beans are not your favorite, you can substitute these for chickpeas, kidney beans or pinto beans. Choose the ingredients you prefer.
Leftovers
Store leftover salad in a sealed container in a refrigerator for up to 4 days. I like to make a big batch of black bean corn salad and serve it as lunch or a side dish for multiple meals through the week.
Since the salad is incredibly versatile, it's really easy to pair it with several dishes.
Frequently asked questions
As the salad contains a wide range of vitamins, minerals, healthy fats and protein, it is definitely a healthy salad recipe.
You might also like these recipes
- Kale salad with apples and cranberries + tahini dressing
- Broccoli salad with raisins and bacon
- Tomato and mozzarella salad
- Couscous salad with pomegranate
- Side salad with lemon dressing
If you make any of these recipes, make sure to post a photo to Instagram with #hintofhealthy! Follow Hint of Healthy on Instagram, Facebook or Pinterest for more healthy recipes.
Recipe
Black Bean Corn Salad
Ingredients
Instructions
- Drain and rinse the canned beans. Thaw frozen corn, or drain canned corn. Peel and dice the onion and avocado. Dice the tomatoes and peppers. Finally chop the cilantro. Then, finally, remove the seeds from the jalapeno, and dice it finely.
- Combine shredded or chopped cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper in a small bowl. Stir everything together, and set aside.
- Combine black beans, corn, red onion, red bell pepper, avocado and jalapeno in a salad bowl. Stir to combine.
- Pour the salad dressing over the salad, and stir to incorporate all the ingredients evenly. Serve the salad immediately.
Video
Notes
- Store leftovers in a sealed container in a refrigerator for up to 4 days.
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