This Black Bean and Corn Salad stands out as a vibrant, nutrient-packed dish that’s as delicious as it is wholesome.
Loaded with plant-based protein from black beans and healthy fats from avocado, it’s a balanced meal option that supports satiety and sustained energy.
The fresh corn adds natural sweetness and crunch, while cilantro, lime, and jalapeño bring a bright, zesty kick.
This salad is high in fiber, aiding digestion and promoting fullness, while being naturally low in saturated fat and free of heavy, processed ingredients.
Perfect for quick lunches, BBQ sides, or meal prep, it comes together in just 20 minutes and keeps well for days, making healthy eating convenient and stress-free.
Whether served as a standalone dish or paired with grilled proteins, it’s a go-to recipe for busy weekdays or light summer dining.
Must-Have Tools for Perfect Results
OXO Good Grips Citrus Juicer
Effortlessly extracts every drop of lime juice for the dressing, ensuring maximum flavor. A kitchen staple for fresh juices, marinades, and cocktails.
Microplane Premium Classic Zester/Grater
Perfect for finely grating garlic, distributing its aroma evenly throughout the salad. Also ideal for zesting citrus, hard cheeses, and spices.
Farberware 8-Inch Chef’s Knife
Makes dicing bell peppers, onions, and avocado quick and precise, reducing prep time. A versatile essential for chopping, slicing, and mincing daily ingredients.
Mixing Bowl Set with Non-Slip Base
Provides ample space for tossing salad ingredients evenly without spillage. Great for baking, marinating, and serving all in one.
OXO Good Grips Can Opener
A reliable tool for opening canned black beans quickly and safely, making pantry-based recipes easier and faster to prepare.
20-Minute Black Bean and Corn Salad
Equipment
- 1 Citrus Juicer (for lime juice)1
- 1 Microplane/Zester (for garlic)
- 1 Chef’s Knife (for chopping vegetables)
- 1 Large Mixing Bowl (for tossing salad)
- 1 Can Opener (for beans)
Ingredients
For the Dressing:
- ¼ cup 60 ml freshly squeezed lime juice
- 3 tablespoons avocado oil or extra-virgin olive oil
- 1 small clove garlic finely grated or minced
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- Freshly cracked black pepper to taste
For the Salad:
- 1½ cups about 1 can cooked black beans, drained and rinsed
- 1½ cups fresh corn kernels from 2 ears of corn, uncooked
- 1 medium red bell pepper deseeded and diced
- ½ cup fresh cilantro leaves chopped (plus extra for garnish)
- ½ to 1 jalapeño pepper seeds removed and finely chopped (or use 1 serrano pepper for more heat)
- ⅓ cup red onion finely diced
- 3 tablespoons crumbled Cotija cheese
- 1 ripe avocado firm but ripe, pitted and diced
- 2 tablespoons toasted pepitas pumpkin seeds, optional for garnish
Instructions
- Prepare the zesty lime dressing: In a large mixing bowl, whisk together the lime juice, avocado oil, minced garlic, cumin, salt, and a few twists of black pepper. This forms a tangy, slightly smoky base that will brighten the entire salad.
- Combine the hearty ingredients: Add the cooked black beans, fresh corn kernels, diced bell pepper, chopped cilantro, jalapeño, and red onion into the bowl with the dressing. Gently toss until every ingredient is coated, allowing the flavors to start melding together.
- Fold in creamy elements: Carefully add the crumbled Cotija cheese and diced avocado, folding them into the salad with a spatula. Avoid stirring too aggressively to keep the avocado pieces intact and creamy without turning mushy.
- Taste and adjust seasoning: Sample the salad and adjust with extra lime juice, salt, or pepper if needed. The flavor should be fresh, tangy, and slightly spicy with a hint of creaminess from the avocado and cheese.
- Garnish and serve: Sprinkle additional cilantro leaves and toasted pepitas over the top for a burst of color and crunch. Serve immediately or chill for up to 3 days in an airtight container. For best results, add avocado just before serving to keep it vibrant and fresh.
Notes
Chef’s Secrets for Perfect Flavor
The secret to making this Black Bean and Corn Salad truly shine lies in balancing freshness and texture.
Always use freshly squeezed lime juice rather than bottled for a bright, zesty flavor that elevates the dressing.
Finely mince or grate the garlic to avoid large, overpowering chunks.
If you have time, let the beans drain well to prevent excess liquid from diluting the dressing.
When adding avocado, use a ripe but firm one to maintain neat, creamy cubes that won’t turn mushy during mixing.
Lastly, give the salad at least 10 minutes to rest before serving—this short marination time allows all the flavors to meld together beautifully, giving you a richer, more satisfying bite
Serving Suggestions to Enjoy Fully
This colorful salad pairs well with almost any main dish, making it a versatile addition to your menu.
Serve it as a refreshing side alongside grilled chicken, fish tacos, or smoky barbecue for a balanced, nutrient-packed meal.
It’s also fantastic as a filling for lettuce wraps, a topping for baked sweet potatoes, or a vibrant addition to a grain bowl with quinoa or brown rice.
For a lighter option, scoop it up with whole-grain tortilla chips for a quick and healthy appetizer.
You can even serve it in small cups as a party snack or picnic-friendly dish—perfect for casual gatherings or outdoor dining.
Storage Tips to Keep It Fresh
This salad stores well for up to 3 days in an airtight container in the refrigerator, making it a great make-ahead option.
To keep it tasting fresh, store the avocado separately and fold it in just before serving to avoid browning.
If using homemade beans, make sure they are fully cooled before mixing to prevent excess moisture in the salad.
For best texture, avoid freezing this dish as fresh vegetables like bell peppers and corn can lose their crispness when thawed.
Always stir the salad before serving leftovers to redistribute the dressing and revive its flavors.
Frequently Asked Questions About This Salad
1. Can I use canned corn instead of fresh?
Yes, canned corn works well in this recipe, but be sure to drain and rinse it thoroughly to remove excess liquid and salt. Fresh corn will give a sweeter, crisper bite, but canned is a convenient alternative.
2. How can I make this salad vegan-friendly?
Simply omit the Cotija cheese or swap it for a dairy-free cheese alternative. The salad will remain flavorful thanks to the lime dressing, cilantro, and jalapeño.
3. What can I use instead of Cotija cheese?
Feta cheese or queso fresco are excellent substitutes with a similar salty, tangy flavor. You can also sprinkle in nutritional yeast for a cheesy taste without dairy.
4. Is this salad good for weight loss?
Absolutely! This dish is high in fiber and plant-based protein, making it filling and satisfying while staying low in saturated fat and relatively light in calories.
5. Can I prepare the dressing ahead of time?
Yes, the dressing can be made up to 3 days in advance and stored in the fridge in a sealed jar. Shake it well before pouring over the salad to re-emulsify the oil and lime juice.
This recipe has been adapted and simplified from the original version by loveandlemons. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
