This quick and easy black bean and corn salad recipe is perfect for a weeknight dinner or a potluck dish. Made with simple ingredients and bursting with flavor, it’s sure to become a new favorite. It combines black beans, sweet corn, tomatoes, avocado, red onion, and minced jalapenos in a light lime vinaigrette.
What’s In This Post
So Versatile Black Bean and Corn Salad
This beautiful Black Bean Corn Salad is versatile, with plenty of texture and crunch. It can be mixed in burritos and quesadillas, topped on a taco salad, or stuffed in an egg roll. You can serve it with freshly baked tortilla chips or layer it on your scrambled eggs. Or perhaps serve it next to your favorite rib or pork chop recipe. Serve it however you like. I used it on egg burritos this morning. The possibilities are endless.
Ingredients Needed
- Corn: fresh is best, but frozen or canned will work
- Black beans: you can substitute other beans, but then it is not black bean salad
- Other vegetables: red onion, tomatoes, jalapeno pepper, avocado, and garlic
- Olive oil: extra virgin
- Lime juice: fresh is best
- Apple cider vinegar: for a little tang
- Seasonings: cumin, cilantro, salt, and freshly ground black pepper
How to make black bean and corn salad
It does not get much easier than this. Cook the corn and cut off the cob. Combine the corn, black beans, red onion, tomatoes, jalapeno, and avocado in a large bowl. Then, in a small bowl, whisk together the olive oil, lime juice, cider vinegar, cumin, garlic, and cilantro.
Pour the dressing over the veggies and toss to coat. Season with kosher salt and freshly ground black pepper to taste. Chill for a little bit to allow the flavors to meld together. If desired, garnish with chopped fresh parsley or red pepper flakes.
Recipe Tips
- Drain and rinse the black beans to remove the excess sodium.
- Use whatever seasonal tomatoes are sweetest. At the time that I made this Black Bean and Corn Salad, the sweetest tomatoes I was getting were grape tomatoes and cherry tomatoes.
- Other veggies to add include red bell pepper and green onions. Consider adding a little feta cheese or cotija cheese, as I did here in my corn salad recipe.
- Choose a nice ripe avocado. Peel back the steam or cap at the top of the avocado. If it comes off easily and you find green underneath, then you have a nice ripe avocado that is ready to eat. If you see brown underneath, then your avocado is more than likely overripe, and you will find brown spots in it.
- Leftovers can be stored in an airtight container in the fridge for up to a day. After a day, the avocado will start to brown.
Four Ways to Cook the Corn
- If boiling, add fresh corn to boiling water. Bring water back to a boil and turn off the heat. Cover the pot and leave the corn in for about seven minutes.
- If grilling, place the fresh corn directly over the hot heat and close the lid. Turn about every five minutes until it is slightly charred and cooked through about 10-15 minutes.
- If microwaving, place the corn with the husk in the microwave and cook for 2 minutes. Allow the corn to stand for five minutes before handling.
- If cooking in a skillet, cut the corn kernels from the cob. Add 1 tablespoon oil to a large skillet over medium-high heat. Add corn and cook for 12-15 minutes, stirring frequently.
More Salad Recipes
Black Bean and Corn Salad
Ingredients
- 2 ears corn shucked with silks removed
- 1 can black beans 15.25 ounce drained and rinsed
- 1/2 cup finely chopped red onion
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 jalapeno pepper finely minced
- 1 chopped avocado
- 2 tablespoon olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cumin
- 1 clove garlic minced
- 1/4 cup chopped fresh cilantro
- salt and freshly ground black pepper to taste
Instructions
- Place corn in boiling water bring. Bring back to boil. Cover and remove from heat. Allow it to sit for 7-10 minutes. Cool and remove kernels from the cob.
- In a large mixing bowl, combine the corn, black beans, red onion, tomatoes, jalapeno, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, cider vinegar, cumin, garlic, and cilantro. Pour the dressing over the veggies and toss to coat. Season with kosher salt and freshly ground black pepper to taste. Chill for 30 minutes.
Notes
- Drain and rinse the black beans to remove the excess sodium.
- Use whatever seasonal tomatoes are sweetest. At the time that I made this Black Bean and Corn Salad, the sweetest tomatoes I was getting were grape tomatoes and cherry tomatoes.
- Other veggies to add include red bell pepper and green onions. Consider adding a little feta cheese or cotija cheese, as I did here in my corn salad recipe.
- Choose a nice ripe avocado. Peel back the steam or cap at the top of the avocado. If it comes off easily and you find green underneath, then you have a nice ripe avocado that is ready to eat. If you see brown underneath, then your avocado is more than likely overripe, and you will find brown spots in it.
- Leftovers can be stored in an airtight container in the fridge for up to a day. After a day, the avocado will start to brown.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sandra
I love how flavorful and refreshing this salad is!! So delish!
Catalina
This is the type of salad that I love! It’s rich, nutrient and delicious!
Beth Pierce
Thanks, Catalina! We love it too!
Eryn
This is a tasty dish. I love to serve it with fish tacos. The combination is spot on.
Erin
Delicious salad! I served it with grilled chicken and everyone loved it.
Amanda
Absolutely delicious. Everyone at the party loved it and I will definitely make again and again!
Beth Pierce
Thanks, Aamanda! So glad that everyone liked the salad!
Patricia
I’ll be making this soooon! I love all the vibrant colors, and these are my favorite ingredients, especially for a fab summer side salad!
Shadi
The combination of black beans, sweet corn, juicy tomatoes, crunchy bell peppers, and zesty lime dressing is simply divine. It’s the perfect balance of textures and tastes, making this salad a true crowd-pleaser for any occasion.
Beth Pierce
Thanks, Shadi! So glad that you like the black bean and corn salad!
Nikki
What bright, fresh flavors in this fabulous black bean and corn salad. It’s perfect for a picnic, game day or BBQ.
Sarah
This was such a quick and easy recipe that did not disappoint! Loved all the balance of flavors and textures; easily, a new favorite recipe!
Ali
Made this black bean and corn salad to serve with some chicken fajitas and it went so well, the whole family loved it!
Beth Pierce
Thanks, Ali! I am so glad that they liked it!
Elizabeth
This salad is like having all the flavors of summer in a bowl! So delicious, light, and fresh.
Beth Pierce
I could not agree more!
Luci
This was a great summer salad! So refreshing and filling. I’m definitely going to be making this again. Thanks for sharing!
Beth Pierce
My pleasure, Luci!
Carol
My sister-in-law made this for a family reunion. It was outstanding. She printed a copy for me so I can make it here at home. Thank you for sharing, Carol
Beth Pierce
You are most welcome! So happy that you liked it!
Lou Skeen
anything to replace acacoda?????????
Beth Pierce
I would simply just omit it. It really has such a unique taste and texture that I really can not think of a replacement.
Glenda Butler
Love your recipes. Looking for a good recipe with eggplant parmigiana.
Vicky
Swooning and pinned to All things Summer! I would use 1 can of chilis drained. We aren’t fans of spicy.