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Black Bean Corn Salad | Easy, Fresh & Healthy Summer Salad

Black Bean Corn Salad | Easy, Fresh & Healthy Summer Salad

This Black Bean Corn Salad is loaded with black beans, sweet corn, bell peppers, tomatoes, avocado, and fresh cilantro, all tossed in a bright lime dressing. It's quick, nutritious, naturally gluten-free, and perfect for summer gatherings, meal prep, or weeknight dinners.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill time 30 minutes
Total Time 55 minutes
Servings: 6
Course: lunch, Salad, Side Dish
Cuisine: American, Mexican-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans black beans, drained and rinsed
  • 2 cups corn kernels fresh, canned, or frozen
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • ½ red onion finely diced
  • 1 avocado diced
  • ¼ cup chopped fresh cilantro
Lime Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Equipment

  • 1 Large Mixing Bowl For combining ingredients
  • 1 Small Bowl For dressing
  • 1 Whisk Mix dressing
  • 1 Chef's Knife Chopping vegetables
  • 1 Cutting Board Food prep

Method
 

  1. If using fresh corn, cook it for about 5 minutes, then cool completely.In a large bowl, combine the black beans, corn, bell pepper, tomatoes, onion, avocado, and cilantro.In a small bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, garlic powder, salt, and pepper.Pour the dressing over the salad and toss gently until everything is evenly coated.Refrigerate for 30 minutes before serving to allow the flavors to blend.Garnish with additional cilantro and lime wedges before serving.

Notes

  • Rinse canned beans thoroughly.
  • Add avocado just before serving for maximum freshness.
  • Great for meal prep.
  • Adjust chili powder to your preferred spice level.
  • Store leftovers in the refrigerator for up to 3 days.
    Chill the salad for at least 30 minutes before serving for the freshest flavor and best texture.