This Corn and Black Bean Salad is a quick, colorful main dish or side dish that comes together in just 15 minutes. Packed with fresh flavor, it's perfect for cookouts, potlucks, or an easy weeknight dinner.
This Corn and Black Bean Salad is the kind of recipe you’ll turn to all summer long—and beyond. Made with just a few simple ingredients and ready in about 15 minutes, it's bright, fresh, and bursting with flavor from sweet corn, hearty black beans, and a simple homemade dressing.
Serve it as a side, a light dinner, or even a topping for tacos—it’s as versatile as it is easy.
Ingredient notes and substitutions
- Corn: You can thaw the corn before using or use frozen corn. If using from frozen, be sure to remove any chunks of ice so that you don't end up with a watery salad.
- Red onion: Shallot also works well in this recipe.
- Tomatoes: Grape tomatoes are the closest substitute, but diced Roma tomato will also work.
- Lemon and lime juice: It's important to use fresh lemon and lime juice. Bottled citrus juice can have an off taste.
How to make corn and black bean salad
Here you'll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, combine the corn, black beans, red onion, cilantro, and tomatoes.
Step 2: In a separate dish, whisk the dressing ingredients together until well-combined.
Step 3: Add the dressing to the corn mixture, and toss to combine.
Step 4: Pit and peel the avocado and cut it into ½-inch dice. Add the avocado right before serving.
Step 5: Season to taste with additional salt and pepper.
Serving suggestions
This salad can be served as a main dish for 4 or a side dish for 6-7. You can make it heartier by including leftover roast or grilled chicken or an additional can of beans.
I like to serve it with herb bread like rosemary focaccia or a similar bread.
Storage
Store any leftover corn and black bean salad in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More summer dinner recipes!
If you’ve tried this corn and black bean salad recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
You can follow me on Pinterest for even more delicious food!
Corn and Black Bean Salad
Equipment
- Large bowl
Ingredients
Salad
- 2 cups canned or frozen corn
- 15 ounce can black beans drained and rinsed
- ¼ cup finely diced red onion
- ½ cup roughly chopped fresh cilantro
- 20 cherry tomatoes halved
- 1 avocado
- Salt and ground black pepper
Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh lemon juice
- ¼ teaspoon Dijon mustard
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Pinch salt
- Pinch ground black pepper
Instructions
- In a large bowl, combine the corn, black beans, red onion, cilantro, and tomatoes.2 cups canned or frozen corn, 15 ounce can black beans, ¼ cup finely diced red onion, ½ cup roughly chopped fresh cilantro, 20 cherry tomatoes
- In a separate dish, whisk the dressing ingredients together until well-combined.2 tablespoons olive oil, 2 tablespoons fresh lime juice, 2 teaspoons fresh lemon juice, ¼ teaspoon Dijon mustard, ½ teaspoon ground cumin, ½ teaspoon garlic powder, Salt and ground black pepper
- Add the dressing to the corn mixture, and toss to combine.
- Pit and peel the avocado and cut it into ½-inch dice.1 avocado
- Add the avocado right before serving.
- Season to taste with additional salt and pepper.
Notes
- Corn: You can thaw the corn before using or use frozen corn. If using from frozen, be sure to remove any chunks of ice so that you don't end up with a watery salad.
- Red onion: Shallot also works well in this recipe.
- Tomatoes: Grape tomatoes are the closest substitute, but diced Roma tomato will also work.
- Lemon and lime juice: It's important to use fresh lemon and lime juice. Bottled citrus juice can have an off taste.
- Nutrition values are estimates.
Leave a Reply