Simple Black Bean and Corn Salad

Easy Black Bean and Corn Salad is a fresh, colorful blend of black beans, corn, bell peppers, avocado, and onion in a light, tangy dressing that’s healthy, delicious, and easy to make.

This colorful salad is packed with delightful flavors and textures! It’s easy to make and super nutritious. Black beans are packed with healthy nutrients. They are high in fiber, iron and folic acid. This recipe offers another delicious and healthy way to incorporate them into your diet. Fresh ingredients are tossed into a light and refreshing dressing that’s irresistible! This salad can be served as an appetizer, side dish, chip salad, or topping for bruschetta. But don’t turn down this salad — it’ll be gone before you know it.

Do I have to use avocado in this recipe? Can I replace it with something else?

Yes. Avocado adds color, soft texture and mild buttery flavor. It can be omitted if you don’t care about it. If you want to substitute it with something, try crushed black olives.

Is this recipe spicy?

Not special. The red pepper flakes add a touch of warmth, but you can omit the red pepper flakes if you want to go completely mild. On the other hand, you can add diced jalapeños if you prefer it spicier.

Can I use canned corn instead of frozen corn? Can I use fresh corn off the cob?

This recipe calls for frozen corn kernels and thawed. Frozen corn is an excellent choice for flavor and texture. You can also use canned corn instead. You’ll need about 2 standard-size cans to get about 2 cups of corn. Be sure to drain them well. You can also use fresh corn and cut the kernels off the cob. Fresh sweet corn can be eaten raw, boiled, steamed or fried.

Aerial view of black bean corn salad in a white bowl.

Explanation in advance

This salad is best served fresh. If you’re pressed for time and want to prep ahead of time, I recommend having the different ingredients ready in separate containers until you’re ready to put them together. You can also make the dressing ahead of time. Refrigerate the ingredients, then mix them together when ready. I also recommend not dicing the avocado until the salad is mixed together, as it will brown very quickly.

If you like this fun salad side dish, you might want to try some of these:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

Black Bean and Corn Salad in a white bowl with a wooden spoon.

Easy Black Bean and Corn Salad is a fresh, colorful blend of black beans, corn, bell peppers, avocado, and onion in a light, tangy dressing that’s healthy, delicious, and easy to make.

Preparation time 20 minute

total time 20 minute

raw material

2 cup frozen corn kernels
2 15 oz can black beans drain and rinse well
2 Moderate roma tomatoes diced
1 Moderate red bell pepper diced
2 Moderate avocado diced
1/2 small Shallot minced
1/2 cup fresh chopped cilantro
1/4 cup lime juice
1/4 cup Extra virgin olive oil
2 clove garlic minced
1/2 teaspoon Salt
1/2 teaspoon red pepper flakes

instruct

Thaw corn in a microwave-safe bowl for 3 to 4 minutes, stirring every 90 seconds.
Corn tossed with black beans, tomatoes, bell peppers, avocado, onion and cilantro
In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
Pour dressing over salad and toss to coat.

notes

Since the avocados in this recipe will start to brown after 24 to 48 hours, it’s best to enjoy this recipe within 24 hours. If you want this salad to last longer, you’ll need to leave out the avocado.