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    Home » Salads

    Black Bean Corn Salad

    Posted: Jan 26, 2021 · Updated: Jan 3, 2022 by Tonje

    1013 shares
    Jump to Recipe

    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.

    A bowl with black bean corn salad, with vegetables on the side.
    Jump to:
    • Ingredients
    • Instructions
    • Top tips
    • Serving suggestions
    • Variations
    • Leftovers
    • Frequently asked questions
    • You might also like these recipes
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    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, cook fresh corn, or use roasted frozen corn.

    The ingredients required to make black bean corn salad laid out on a table.

    Instructions

    1. 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.
    2. 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.
    3. Mix the salad: Combine black beans, corn, red onion, red bell pepper, avocado and jalapeno in a salad bowl. Stir to combine.
    4. 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.
    Step by step images showing how to make black bean corn salad.

    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.
    A bowl filled with Tex Mex corn avocado and black bean salad.

    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

    Is black bean and corn salad healthy?

    As the salad contains a wide range of vitamins, minerals, healthy fats and protein, it is definitely a healthy salad recipe.

    A close up of Mexican salad with corn, avocado, black beans and peppers.

    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 this recipe, make sure to post a photo to Instagram with #hintofhealthy!

    Recipe

    Black Bean Corn Salad

    Black bean corn salad is the perfect quick and easy side dish for your Text Mex and Mexican meals.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Total Time 10 minutes mins
    Course Salad, Side Dish
    Cuisine American, Mexican, Tex Mex
    Servings 6
    Calories 219 kcal
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    Ingredients
     
     

    • 1 (15 oz) can black beans (drained)
    • 1 large tomato
    • 1 cup corn
    • ½ red onion
    • 1 red bell pepper
    • 1 avocado
    • 1 jalapeno
    • ⅓ cup cilantro
    • 3 tablespoons olive oil
    • 1 lime (juice only)
    • 1 teaspoon honey
    • ½ teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    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.

    Nutrition

    Calories: 219kcalCarbohydrates: 24gProtein: 6gFat: 13gSaturated Fat: 2gSodium: 203mgPotassium: 523mgFiber: 8gSugar: 5gVitamin A: 1135IUVitamin C: 41mgCalcium: 30mgIron: 2mg
    Keyword black beans, corn, easy, healthy, jalapeno, peppers, red onion, vegan
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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