Description
This Black Bean and Corn Salad is fresh, vibrant, and perfect for summer! Packed with protein, fiber, and colorful veggies, it’s ideal as a side dish, dip, or light lunch. Ready in under 15 minutes and naturally vegan and gluten-free.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1½ cups corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (optional)
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 jalapeño, seeded and finely chopped
Instructions
- In a large bowl, combine the black beans, corn, bell pepper, red onion, cherry tomatoes, and avocado if using.
- In a small bowl or jar, whisk together the lime juice, olive oil, salt, and pepper. Add jalapeño if desired.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with chopped cilantro and serve immediately or chill for 30 minutes to let flavors meld.
Notes
- This salad gets better as it sits—perfect for make-ahead meals or meal prep.
- Great as a topping for tacos, grilled meats, or served with tortilla chips as a dip.
- To make it heartier, stir in cooked quinoa or crumbled feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Black Bean Corn Salad, Summer Salad, Vegan Salad, Gluten-Free Side Dish, Easy Potluck Recipe