Corn and Black Bean Salad (Printable version)

Vibrant mix of sweet corn, black beans, crisp vegetables with tangy lime dressing. Ideal for summer.

# Ingredient list:

→ Vegetables

01 - 2 cups fresh or frozen corn kernels (about 3–4 ears, or one 15 oz can, drained)
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 red bell pepper, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1 avocado, diced
07 - 1/4 cup fresh cilantro, chopped

→ Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lime juice (about 1–2 limes)
10 - 1 teaspoon honey or agave syrup (optional for vegan)
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

# Directions:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2–3 minutes until just tender. Drain and let cool. If using canned or frozen corn, skip this step (thaw frozen corn if needed).
02 - In a large bowl, combine the corn, black beans, bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
03 - In a small bowl, whisk together olive oil, lime juice, honey/agave (if using), cumin, chili powder, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
05 - Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for enhanced flavor.

# Expert Tips:

01 -
  • The sweetness of fresh corn against creamy beans creates that perfect balance that makes you want to keep eating just one more bite
  • It gets better after sitting in the fridge, making it the ultimate make ahead dish for busy days
02 -
  • I learned the hard way that adding avocado too early turns the whole salad slightly brown and unappetizing
  • Grilling the corn first adds a smoky depth that makes people think you spent hours on this recipe
03 -
  • Use frozen corn in winter when fresh corn is not in season, it actually works great here
  • Let the salad sit for at least 30 minutes before serving to let the flavors really develop

Go back