Black Bean Corn Salad

Black bean corn salad has always reminded me of lazy summer afternoons when I want something refreshing and colorful and I can throw it together without turning on the stove and I still feel like I’m eating something nourishing and vibrant. One day I found myself with leftover black beans and a few ears of corn after a barbecue and I decided to mix them with some fresh veggies and lime juice and since then I’ve been hooked and now it’s a must-have on my picnic table every year.

I love how this salad comes together so quickly and the bright flavors wake up my taste buds and make me feel like I’m on vacation and it’s one of those dishes that everyone asks for seconds and even the recipe too and I always say it’s the easiest thing you can make and it looks like a rainbow on your plate and that makes it even more special.

Ingredients

• Here’s what I use for this salad. Feel free to mix it up based on what’s in your fridge!
• Black beans – The hearty base that brings protein and satisfying texture.
• Corn – Adds natural sweetness and a lovely crunch.
• Cherry tomatoes – Bring juicy bursts of flavor and a pop of color.
• Avocado – Adds creaminess and makes the salad feel more substantial.
• Fresh cilantro – Gives a bright, herby freshness.
• Lime juice – Adds tang and helps tie all the flavors together.
• Olive oil – Provides a smooth, rich touch to the dressing.
• Salt – Balances and enhances all the fresh flavors.
• Pepper – Adds a little gentle kick.

Tools You’ll Need

• Large mixing bowl – To toss everything together easily without making a mess.
• Sharp knife – Essential for chopping the avocado, tomatoes, and herbs cleanly.
• Cutting board – For prepping all your fresh ingredients safely.
• Citrus juicer (optional) – Helps extract every last drop from your limes.
• Spoon or spatula – To mix everything gently so the avocado stays chunky.

Instructions

Step 1

I start by rinsing and draining the black beans really well so they don’t add any extra liquid to the salad.

Step 2

Next, I cut the corn off the cob (or use canned or frozen if I’m in a rush) and slice the cherry tomatoes in half and dice the avocado into nice big chunks.

Step 3

In a large mixing bowl, I add the black beans, corn, cherry tomatoes, avocado, and chopped fresh cilantro.

Step 4

Then, I drizzle in the olive oil and squeeze in the fresh lime juice and season generously with salt and pepper.

Step 5

I gently toss everything together with a spoon or spatula, making sure the avocado doesn’t get too mushy.

Step 6

I love to chill it in the fridge for at least 10 minutes before serving to let the flavors meld together beautifully.

Tips

If you want extra crunch, I suggest adding diced red bell pepper or some chopped cucumber. I also like sprinkling in a little feta cheese for a salty bite. When I want to make it more filling, I sometimes add cooked quinoa to turn it into a main dish!

Ways to Serve

This black bean corn salad is perfect as a side for grilled meats, tacos, or even scooped up with tortilla chips. I also love stuffing it into lettuce wraps or piling it on top of rice bowls for an easy lunch. Sometimes I serve it with a dollop of Greek yogurt or a drizzle of hot sauce for extra zing.

Frequently Asked Questions

Can I make black bean corn salad ahead of time?

Yes! You can prep everything a few hours before and store it in the fridge. Just wait to add the avocado until right before serving to keep it fresh.

How long does black bean corn salad last?

It stays good for about 2–3 days in the fridge, but it’s best enjoyed fresh.

Can I use canned corn for black bean corn salad?

Absolutely! It’s a great time-saver and works just as well as fresh or frozen corn.

See You in the Kitchen

I hope you give this black bean corn salad a try! It’s so quick to make and tastes like summer in every bite, and I’d love to hear how yours turns out. Leave a comment or share your photos with me! And if you enjoy this recipe, don’t forget to save it for your next barbecue or potluck.

Happy Cooking!

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