Black Bean and Corn Salad Recipe
Equipment
- Large mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 can 15 ounces black beans, rinsed and drained
- 1 cup frozen or fresh corn kernels
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/4 red onion finely chopped
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado diced (optional)
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, bell peppers, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
- If using, gently fold in the diced avocado.
- Taste and adjust seasonings as needed.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the dressing.
- If you don't have fresh cilantro, you can substitute with 2 tablespoons of chopped fresh parsley.
- Feel free to get creative with additional ingredients like chopped tomatoes, crumbled feta cheese, or a sprinkle of cumin.
If there’s one recipe that’s saved the day more times than I can count, it’s this black bean and corn salad. Between hectic work schedules, last-minute plans, and simply wanting something healthy and satisfying on hand, this salad has become a go-to in my household. Whether I’m whipping it up for a quick weekday lunch, bringing it to a backyard barbecue, or enjoying it as a side with dinner, it always hits the spot. And the best part? It’s delicious enough to eat on repeat—without getting tired of it.
The bright flavors, vibrant colors, and simple prep make it a staple that I can’t imagine living without. Plus, with the right ingredients, it’s easy to adjust based on what you have on hand, making it as versatile as it is tasty.
1. Ingredients Overview
The magic of this black bean and corn salad lies in its fresh, flavorful ingredients. Each one plays a key role, bringing something special to the table—whether it’s texture, color, or taste.
- Black beans: I love the earthy flavor and heartiness black beans provide. While I often cook mine from scratch when I have the time, canned beans work great in a pinch. Either way, they give the salad a satisfying base.
- Fresh corn: Especially in the summer, nothing beats the sweetness of fresh corn sliced straight from the cob. It adds a crisp bite and natural sweetness that you just can’t get from canned or frozen corn. Trust me—go for fresh whenever you can!
- Red onion and red bell pepper: These two bring both crunch and color. I like to dice them finely so every bite has a little bit of everything. The pop of color is a bonus that makes this dish as beautiful as it is tasty.
- Cilantro: A handful of finely chopped cilantro brings a refreshing herbal note that brightens up the whole salad. I like to stir most of it in, but sprinkle a few whole leaves on top for garnish.
- Jalapeño: This is where the heat comes in! Depending on how spicy you like it, you can adjust the amount of jalapeño. I usually start with half and add more to taste.
- Cotija cheese: This salty, tangy cheese is one of my favorite additions. It contrasts beautifully with the sweetness of the corn and richness of the black beans. If you’re vegan or dairy-free, feel free to skip it—the salad will still be full of flavor.
- Avocado: Creamy, buttery avocado is the perfect counterpoint to the crisp vegetables. I love how it brings everything together, adding a touch of indulgence to an otherwise light dish.
- Toasted pepitas (optional): If you have some on hand, sprinkle these toasted pumpkin seeds on top for extra crunch. They’re totally optional but give the salad a little extra texture.
2. How to Make Black Bean and Corn Salad
One of the reasons this salad has earned a permanent spot in my recipe rotation is how easy it is to make. It’s a true one-bowl wonder, which means less cleanup and more time to enjoy your meal.
Step-by-step instructions:
- Make the dressing: I always start by whisking the dressing together right in the bottom of the bowl. This means no extra dishes! A simple mix of lime juice, avocado oil, garlic, cumin, salt, and pepper creates a bright, zesty dressing that ties the salad together.
- Add the salad ingredients: Once the dressing is ready, toss in the black beans, corn, red bell pepper, jalapeño, cilantro, and red onion. I love how the bowl instantly becomes a rainbow of colors—it’s like a summer party in a dish.
- Toss and coat: Give everything a good mix to make sure the dressing evenly coats the beans and veggies. The lime and cumin in the dressing give it a fresh, tangy kick that makes every bite exciting.
- Fold in the avocado and Cotija: Gently fold in the avocado and cheese, making sure they’re evenly distributed without mashing them up. This step adds that creamy, tangy element that makes the salad feel extra special.
- Garnish and serve: Top with a few extra cilantro leaves and the toasted pepitas (if using), and you’re ready to go!
3. Serving Suggestions
This black bean and corn salad is perfect on its own as a light lunch, but it really shines when paired with other dishes. One of my favorite ways to enjoy it is alongside a pile of tortilla chips. The chips add extra crunch and are perfect for scooping up bites of the salad, almost like a dip.
If you have some leftover grilled veggies hanging out in the fridge, toss those in too! The flavors meld beautifully, especially if you’ve got some smoky zucchini or charred bell peppers from a weekend barbecue.
For a heartier meal, serve the salad over a bed of mixed greens, or pair it with veggie burgers, BBQ sandwiches, or tacos. The fresh, zesty flavors of the salad complement cookout favorites and tacos perfectly. I even love it as a side dish for taco night—its crisp, refreshing taste balances out the richness of the fillings.
4. Make-Ahead Tips
One of the best things about this salad is how well it holds up. You can make it up to three days in advance, and it will still taste amazing. Just make sure to add the avocado at the last minute so it stays fresh and green. Pro tip: if you want to prep the avocado in advance, you can toss it in a little extra lime juice to prevent browning.
It’s a great option for meal prep too. I’ll often make a big batch at the beginning of the week, portion it into containers, and enjoy it as an easy lunch for the next few days. It’s light but filling, and it never leaves me feeling sluggish in the middle of the workday.
5. Why This Salad Stands Out
There are plenty of salads out there, but what makes this black bean and corn salad so special is the perfect balance of flavors and textures. The sweetness of the corn plays off the earthy richness of the black beans, while the creamy avocado contrasts with the crisp bell pepper and red onion. Add to that the tangy Cotija cheese and the fresh zing from the cilantro and dressing, and you’ve got a dish that feels bright, vibrant, and satisfying all at once.
Not only does it taste incredible, but it’s also packed with nutritious ingredients that keep you feeling good. It’s filling without being heavy, and the variety of textures keeps every bite interesting.
Conclusion
If you’re looking for a recipe that’s delicious, versatile, and easy to make, this black bean and corn salad is it. Whether you’re meal prepping for the week, bringing a dish to a cookout, or just looking for a quick and healthy lunch, this salad has you covered. Once you try it, I’m confident it will become a regular in your meal rotation—just like it has in mine!
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.