Black Bean and Corn Salad

Fresh Black Bean and Corn Salad is black beans, sweet corn, tomatoes, avocado, red onion, and minced jalapenos in a light lime vinaigrette. This refreshing salad is perfect on its own or served as a side with tex-mex-inspired dishes like tacos and nachos or as a dip with homemade tortilla chips.

Course Side Dish

Cuisine American

Keyword black bean and corn salad recipe, corn and black bean salad, how to make black bean and corn salad

Prep Time 15

Cook Time 10

Servings

Calories 165kcal

Author Beth Pierce

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