Fresh Black Bean and Corn Salad

Fresh Black Bean and Corn Salad is a colorful, zesty, and refreshing dish that’s perfect for warm-weather meals, picnics, potlucks, or anytime you need a quick, healthy side. Packed with vibrant vegetables, protein-rich beans, and a tangy lime dressing, it’s as delicious as it is nutritious.

Why You’ll Love This Recipe

This salad is a no-cook, mix-and-serve kind of recipe that’s loaded with flavor and texture. It’s naturally vegan, gluten-free, and can be made ahead of time—making it a super versatile dish for any occasion. It works beautifully as a side, dip, or even a light main dish. The fresh lime juice, crunchy veggies, and creamy black beans are perfectly balanced in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Black beans (canned or cooked from dry)
Sweet corn (fresh, canned, or frozen)
Red bell pepper
Cherry tomatoes or Roma tomatoes
Red onion
Fresh cilantro
Jalapeño (optional for heat)
Avocado (optional for creaminess)
Fresh lime juice
Olive oil
Garlic
Ground cumin
Salt and pepper

Directions

If using canned beans and corn, drain and rinse them well. If using frozen corn, thaw it first.
Dice the red bell pepper, red onion, and tomatoes. Finely chop the cilantro and jalapeño.
In a large bowl, combine black beans, corn, bell pepper, tomatoes, onion, cilantro, and jalapeño.
In a small bowl or jar, whisk together lime juice, olive oil, minced garlic, cumin, salt, and pepper.
Pour the dressing over the salad and toss to combine.
If using avocado, dice and fold it in gently just before serving.
Chill in the refrigerator for at least 1530 minutes to allow flavors to meld. Serve cold or at room temperature.

Servings and timing

This recipe makes about 46 servings.
Prep Time: 15 minutes
Chill Time: 1530 minutes (optional, for best flavor)
Total Time: 1545 minutes

Variations

Add Grains: Stir in cooked quinoa, farro, or couscous for a heartier salad.
Make It Spicy: Add more jalapeño, or a splash of hot sauce for extra heat.
Mexican-Inspired: Toss in crumbled cotija cheese or a sprinkle of chili powder.
Tropical Twist: Add diced mango or pineapple for a sweet, juicy contrast.
Tex-Mex Dip: Serve with tortilla chips for a chunky salsa-style appetizer.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad contains avocado, it’s best enjoyed the same day. You can store the base salad and add avocado just before serving. This dish is not meant to be reheated—serve it chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, it’s perfect for making ahead. Just leave out the avocado until right before serving to keep it fresh.

What kind of corn should I use?

Fresh corn off the cob is great, but canned or thawed frozen corn works well too.

Is this salad good for meal prep?

Definitely. It’s great for lunches or as a side dish throughout the week.

Can I use other beans?

Yes, pinto beans, kidney beans, or even chickpeas can be substituted for black beans.

How do I keep the avocado from browning?

Add it just before serving and squeeze extra lime juice over it to slow oxidation.

Is this salad vegan and gluten-free?

Yes, it’s naturally both vegan and gluten-free.

Can I use bottled lime juice?

Fresh lime juice is best for flavor, but bottled can be used in a pinch.

What herbs can I use instead of cilantro?

Try chopped parsley or fresh basil if you’re not a fan of cilantro.

How do I make this into a main dish?

Add grilled chicken, shrimp, or tofu, or mix in cooked grains to make it more filling.

Can I freeze this salad?

It’s not recommended to freeze due to the texture of the vegetables and avocado.

Conclusion

Fresh Black Bean and Corn Salad is a fast, flavorful, and nourishing recipe that belongs in every cook’s rotation. Whether you’re serving it as a side dish, a dip with chips, or a light main course, it’s bursting with vibrant ingredients and zesty goodness. With minimal prep and maximum flavor, it’s the perfect addition to your warm-weather meals.

Description

This fresh black bean and corn salad is bright, colorful, and full of flavor. It’s a quick, no-cook side dish that’s perfect for picnics, potlucks, or an easy weekday lunch. Packed with protein and fiber, it’s light but satisfying, and can be served on its own or as a topping for tacos and grilled meats.

In a large bowl, combine black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and cilantro.
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Taste and adjust seasoning if needed.

Notes

Best served fresh, but it can be stored in the fridge for up to 2 days (just add avocado right before serving to keep it from browning).
Add a diced jalapeño if you like a little heat.
Great as a dip with chips or as a filling for tacos and burrito bowls.