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How To Make Corn Black Bean Salad - Easy Step By Step Recipe Guide

This vibrant corn black bean salad combines fresh flavors and satisfying textures in just 15 minutes using simple pantry staples. It's a high-protein, no-mayo crunchy southwest bowl that's naturally vegan, gluten-free, and perfect for meal prep or as a refreshing side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked corn kernels (fresh, frozen, or canned)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 avocado, diced (add just before serving)
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare your vegetables. Dice the red bell pepper, finely chop the red onion, mince the jalapeño (if using), and chop the fresh cilantro.
  2. In a large mixing bowl, combine the corn, black beans, red bell pepper, red onion, and cilantro. Gently toss to combine.
  3. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
  4. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  6. Just before serving, dice the avocado and gently fold it into the salad.

Notes

The salad gets better as it sits - prepare up to 24 hours in advance but add avocado just before serving. For best texture, thoroughly rinse and drain black beans. Customize heat level with jalapeño amount. Use fresh, frozen, or canned corn - grilled corn adds extra flavor.