Black Bean and Corn Salad

Black bean and corn salad is fresh, healthy, full of flavor and ready in minutes! This easy recipe with avocado and lime dressing is perfect for BBQs, tacos, and summer meals as a side, dip, or healthy lunch.

Prep Time10

Total Time10

Servings:

Calories: 136kcal

Author: Karin and Ken

Ingredients

1 can (15 oz) black beans drained and rinsed
1 can (15 oz) sweet corn drained
1 avocado diced
½ red onion diced
2 Roma tomatoes diced
1 red pepper diced
1 green pepper diced
2 tablespoons cilantro chopped

Dressing

3 tablespoons fresh lime juice
3 tablespoons olive oil
½ tablespoon garlic minced
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder

Garnish when serving

Lime slices
Fresh cilantro

Instructions

In a medium bowl, combine the lime juice, olive oil, minced garlic, salt, pepper, and chili powder. Set aside.
In a large bowl, mix the black beans, sweet corn, avocado, red onion, tomato, red pepper, green pepper, and cilantro.
Add the dressing mixture to the black bean and corn mixture and gently fold until completely incorporated.
Top with lime slices and cilantro. Serve.

Notes

Use ripe avocado: Adds creaminess without being mushy
Rinse and drain beans thoroughly: Prevents watery, soggy salad
Chop vegetables evenly: Ensures balanced bites
Add dressing last: Keeps ingredients fresh and crisp
Chill before serving: Improves flavor blending
Adjust seasoning: Taste and customize
Avoid overmixing: Mixing gently keeps avocado intact
Serve same day: Best taste and texture

Storage

Fridge: Store in airtight container up to 2–3 days
Avocado: Toss with lemon or lime juice to prevent browning
Make Ahead: Store avocado and dressing separately
Airtight Tip: Press plastic wrap directly on surface
Freezer: Not recommended
Serve: Best cold and fresh

Nutrition