Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 3-4 ears corn on the cob, grilled and cut from cob; 2 15-ounce cans black beans, drained and rinsed; 3-4 radishes, sliced thin; 3-4 scallions, sliced thin; 1/2 cup cilantro, finely chopped; 1 cup cherry tomatoes, sliced in half; 1 avocado, seed removed, peeled and sliced thin; 1/4 cup lime juice; 1/2 cup extra-virgin olive oil (or avocado oil); 1 clove garlic, smashed, peeled and minced; 2 tablespoons plus 1 teaspoon honey or pure maple syrup; 1 teaspoon Dijon mustard; 2 tablespoons fresh cilantro, finely chopped; 1/4 teaspoon cumin powder; salt and freshly ground black pepper to taste

by Deborah on Apr 21, 2020 (updated Dec 19, 2024) 0 comments

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This healthy Black Bean and Corn Salad recipe s a delicious mix of canned black beans, grilled corn, ripe cherry tomatoes, radishes, parsley, scallions and sliced avocado all tossed in a perky cilantro lime vinaigrette. It’s a perfect black bean corn salad to serve with grilled chicken or fish.

A white bowl of black bean and corn salad.

This crowd-pleasing black bean corn salad is loaded with healthy ingredients (black beans and corn) and fresh flavor.

I love how easy this salad is to make and it has an incredible combo of flavors. It makes a perfect side to grilled chicken and fish, but it’s also a delicious and filling meal for vegetarians and vegans.

Black Bean Corn Salad Recipe

This easy black bean corn salad is loaded with plant based protein, fiber and antioxidants. If you can’t do corn (allergies), just sub it out with a little cooked quinoa or omit it altogether.

Corn on the Cob. You can use fresh or frozen corn. I like to use grilled corn cut from the cob during summer months.
Black Beans. We use canned beans for this salad, but you can cook dried beans from scratch.
Radishes. They add a nice little pop of flavor and color to this beautiful salad.
Scallions. You can use either red onion or scallions for this salad (I like to use green onion because they’re a little more mild in flavor.
Cilantro. Add plenty of fresh cilantro to this salad for flavor (and besides – this heart-healthy herb is rich with immune-boosting antioxidants and anti-inflammatory properties)
Cherry Tomatoes. You can use either cherry tomatoes or baby heirloom tomatoes
Avocado. I prefer to add sliced avocado to the salad, but you can chop it up and toss with the other ingredients.

Find printable recipe wityh the measurements below.

Variations

Add cojita cheese
Toss in minced jalapeno for a little heat
Add chopped red bell pepper
Sprinkle with red pepper flakes

For The Cilantro Lime Vinaigrette

I love this versatile dressing! It’s refreshing and light and really brings out the flavors of this black bean salad and makes them pop!

Lime juice. Be sure to use fresh squeezed lime juice from a couple of limes (rather than bottled)
Olive oil. I use extra-virgin olive oil but a light olive oil will work as well
Garlic. You can either mince or grate the garlic clove for this dressing
Honey or pure maple syrup. Just a little adds a nice sweetness that makes this dressing addictive.
Dijon mustard. Adds nice flavor and a little creaminess
Cumin powder. A little goes a long way – so we just add a pinch
Cilantro. It adds a nice pop of flavor to this dressing

How to Make Black Bean Corn Salad

This easy corn and black bean salad comes together in about 20 minutes start-to-finish.

Make vinaigrette. Combine the ingredients for the vinaigrette and refrigerate before use.
Grill corn. Remove the husks and clean the corn kernels under cold water. Place the cobs on the grill and turn every 2-3 minutes for 12-15 minutes.
Prep Cilantro and Scallions. Chop cilantro and scallions
Black Beans. Drain and rinse canned black beans
Avocado. Pit and peel the avocado then drizzle lemon juice over the flesh. This will keep your avocado from turning brown on you. Slice avocado into relatively thin slices to lay on the salad.
Dress Salad. Drizzle the dressing on the salad and gently toss the ingredients.
Enjoy. Serve this salad as a side, a dip with tortilla chops or crackers, or as a vegan main.

How to Cook Corn

I used grilled corn for this salad, but you could also boil it on the stovetop or use frozen or canned corn.

How to Grill Corn. Remove husks from corn and rinse corn under cold water. Place corn cobs on grill, brush with olive oil and rotate the corn to different sides until tender and lightly charred.
How to Boil Corn. Bring large pot of water to a boil. Place corn cobs in the water one at a time and cook for 1-2 minutes. Use tongs to remove the corn from water.

Serving Suggestions

Enjoy this black bean salad with any of these entrees, or with chips as a dip or by the spoonfuls as a delicious and filling vegan main.

Looking for more bean recipes to serve?

Want more ideas? Check out all my healthy salad recipes.

Yield: 4-6 servings