Description

This Black Bean and Corn Salad is a refreshing, colorful, and nutrient-packed dish bursting with Southwestern flavor. It combines creamy black beans, sweet corn, crisp bell peppers, juicy tomatoes, and a zesty lime dressing for a meal that’s as satisfying as it is healthy. Quick to make and perfect for meal prep, picnics, or potlucks, it’s a no-cook salad that’s versatile, vegan, and ready in under 20 minutes.

Ingredients

Scale

For the Salad

2 (15-ounce / 425 g) cans black beans, drained and rinsed

2 cups (340 g) corn kernels (fresh, frozen, or canned)

1 medium red bell pepper, diced (about 1 cup / 150 g)

1 medium green bell pepper, diced (about 1 cup / 150 g)

1 cup (150 g) cherry tomatoes, halved

½ medium red onion, finely chopped (about ½ cup / 75 g)

1 medium avocado, diced

¼ cup (10 g) fresh cilantro, chopped

For the Dressing

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) lime juice, freshly squeezed

1 tablespoon (15 ml) apple cider vinegar

1 teaspoon honey or maple syrup (optional)

1 clove garlic, minced

½ teaspoon ground cumin

½ teaspoon chili powder (optional)

Salt and black pepper to taste

Optional Add-Ins

1 jalapeño, finely diced

½ cup (75 g) diced mango or pineapple

¼ cup (40 g) crumbled feta or cotija cheese

Instructions

Step 1: Prepare the Ingredients
Rinse and drain black beans. Thaw frozen corn if necessary. Dice all vegetables evenly for a balanced bite.

Step 2: Combine the Salad Base
In a large bowl, mix black beans, corn, bell peppers, tomatoes, red onion, and cilantro. Toss lightly.

Step 3: Make the Dressing
Whisk olive oil, lime juice, apple cider vinegar, honey, garlic, cumin, chili powder, salt, and pepper in a small bowl. Adjust seasoning to taste.

Step 4: Toss and Finish
Pour the dressing over the salad and toss until evenly coated. Gently fold in the avocado.

Step 5: Chill and Serve
Refrigerate for 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Notes

Use fresh lime juice for the brightest flavor.

Add avocado last to prevent browning.

Grill or roast the corn for a smoky depth.

Make ahead: Mix all ingredients except dressing and avocado, then add them before serving.

To make it spicy: Include jalapeño or a pinch of cayenne.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad / Side Dish / Main
Method: No-cook, Tossed
Cuisine: Southwestern / Mexican-inspired

Nutrition

Serving Size: 1 ½ cups
Calories: 240 kcal
Sugar: 5 g
Sodium: 280 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 8 g
Protein: 8 g
Cholesterol: 0 mg

Keywords: black bean corn salad, easy summer salad, healthy vegan salad, meal prep salad, Southwestern salad