This Black Bean and Corn Salad is refreshing, satisfying, healthy, and very easy to prepare. It is full of vegetables, nutritious, and filling!
The salad is flavorful, and the lime juice and zest add a fresh and pleasant note to it. Black Bean and Corn Salad is a complete meal for a light lunch or a side dish with dinner.
Fresh and Delicious Black Bean and Corn Salad
We all know the importance of veggies and salads. But mostly because they are boring and bland, we either skip or force ourselves to eat salads.
However, the salad can also be interesting if we combine the right ingredients and add the right flavors. This Black Bean and Corn Salad recipe comes into the latter category; it is super exciting and delicious. And if you believe me, it’s addictive!
This Easy Black Bean Salad with Corn is vibrant, colorful, and flavorful. It keeps for 2-3 days in the refrigerator and gives the vibes of spring and summer, even in the wintertime.
Making Black Bean and Corn Salad is a straightforward and easy recipe. We just need to combine everything well, chill, and serve with avocado and coriander leaves.
If we use canned beans and frozen corn, then we only need to chop veggies. Within 20 minutes, a delicious, satisfying, and wholesome meal will be ready.
If using canned beans, rinse and drain them thoroughly. For frozen corn, follow the instructions on the package for boiling it. Let the corn cool completely before adding it to the salad.
Why To Make Black Bean and Corn Salad
- The salad is healthy, satisfying, and wholesome.
- It is delicious, flavorful, filling, and addictive.
- The salad is vegan, jain, and without onion and garlic.
- It is an easy and straightforward recipe.
- Black Bean and Corn Salad keeps in the refrigerator for two days.
- It can be served as a complete meal.
Ingredients
- Black Beans: We can use either freshly cooked black beans or a can of black beans. For easy and quick preparation, canned black beans are the best to use. I have used organic canned black beans for this salad. If using canned black beans, rinse them thoroughly and then drain them completely before mixing them with other elements. If you cook black beans at home, just drain them before using them for the recipe.
- Corn: We can use either fresh or frozen corn for this salad. I used frozen corn and boiled them according to the instructions on the package. Allow the corn to cool completely before adding it to the salad.
- Bell Pepper: I love the way bell peppers make our salad colorful. I have used red bell pepper, but you can use any color, yellow or orange, for this salad.
- Jalapeno Pepper: Remove the seeds from the jalapeno pepper for mild heat in the salad. But if you prefer your salad to be spicier, chop jalapeno pepper with some seeds.
- Celery: Celery provides a nice crunch to the salad. I have used a large stalk of celery, but skip it if you don’t have it available.
- Cucumber: I have peeled the cucumber before chopping it. But you can keep the skin if you prefer. Rinse it thoroughly and then chop it into small pieces.
- Avocado: I love avocado in this salad; it makes it creamy and rich. But if we prepare the salad in advance, we should not add the avocado. We can add avocado only right before serving.
- Lime Juice and Zest: I used 6 tablespoon of lime juice to make this salad vibrant and refreshing. However, you can add less or more lime juice as per your taste. Lime zest provides a nice zing to the salad, but skip it if you don’t prefer it.
- Olive Oil: I didn’t prepare the dressing for this salad; instead, I added oil, lime juice, and spices directly to the salad. We can choose the amount of oil, lime juice, and other spices to add as per our preference. Use more oil if needed, or skip it if you don’t want to. Also, add other spices to suit your taste buds. Instead of olive oil, you can also use other cooking oil.
How To Make Black Bean and Corn Salad
- In a large bowl, combine black beans, corn kernels, jalapeno pepper, celery, cucumber, bell pepper, olive oil, lime juice, cumin powder, cayenne pepper, sugar, dried oregano, and lime zest.
- Mix everything gently until well combined.
- Add salt and freshly ground black pepper to taste.
- Mix well, cover, and chill until you are ready to serve.
- Right before serving, add chopped coriander leaves and gently fold in chopped avocado.
Serving Suggestions
- Serve this salad as it is as a side dish with your lunch or dinner.
- This salad is very filling to have as a lunch or dinner as a light meal.
- Or serve this salad with some corn tortilla chips.
- Squeeze some more lime juice if you prefer more tang.
Make-Ahead and Storing Suggestions
- We can prepare the salad ahead of time.
- Combine everything except avocado and coriander leaves.
- Once you prepare the salad, cover it tightly and refrigerate it for 2-3 days.
- Right before serving, remove the salad from the refrigerator, adjust the seasoning if needed, and serve it in an individual bowl.
Helpful Tips
Black Beans: Even though it is black bean and corn salad, you can use cooked kidney beans instead of black beans.
Jalapeno Peppers: I prefer to remove some seeds from the jalapeno pepper to keep the salad mild. But if you like it spicy, do not remove the seeds.
Lime Zest: Lime Zest adds a nice and refreshing zing to the salad. But if you don’t prefer zest, skip it.
Spices: Add less or more spices according to your taste preference.
More Salad Recipes
Recipe Card
Black Bean and Corn Salad / Easy Black Bean Salad with Corn
Video
Ingredients
- 3 cups cooked black beans (or 2 cans (15 ounces each) of black beans, rinsed and drained)
- 2 cups boiled corn kernels (fresh or frozen)
- 1 jalapeno pepper (seeds removed and finely chopped)
- 1 celery stalk finely chopped
- 1 medium cucumber peeled and chopped
- 1 red bell pepper chopped (or any color of bell pepper)
- 1 avocado peeled, seed removed, and cut into chunks
- 2 tablespoon olive oil
- 6 tablespoon of lime juice
- 1 teaspoon cumin powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon sugar
- ¼ teaspoon of dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- Zest of one lime (optional)
- ¼ cup finely chopped coriander leaves
Instructions
- In a large bowl, combine black beans, corn kernels, jalapeno pepper, celery, cucumber, bell pepper, olive oil, lime juice, cumin powder, cayenne pepper, sugar, dried oregano, and lime zest. Mix everything gently until well combined.
- Add salt and freshly ground black pepper to taste. Mix well, cover and chill until you are ready to serve.
- Right before serving, add chopped coriander leaves and gently fold in chopped avocado.
- Leftover salad can be kept in the fridge for up to two days.
Notes
- Black Beans: Even though it is black bean and corn salad, you can use cooked kidney beans instead of black beans.
- Jalapeno Peppers: I prefer to remove some of the seeds from the jalapeno pepper to keep the salad mild. But if you like it spicy, do not remove the seeds.
- Lime Zest: It adds a nice and refreshing zing to the salad. But if you don’t prefer zest, skip it.
- Spices: Add less or more spices according to your taste preference.
Nutrition (Approximate Values)
Anonymous says
Just made this for July 4th. We love spicy so I used three jalapeños with seeds and jalapeño olive oil. Followed recipe other than that. Super refreshing and love that it has no onions
Jigna says
Hi, thank you so much for your feedback. I am glad that you like the recipe.🤗
Jaclyn says
We love this recipe! It’s so refreshing but also filling. I made it as a side dish for a family event, and for multiple requests to make it again. I left out the avocado because it gets mushy, but otherwise stuck straight to the recipe.
Jigna says
Hi Jaclyn, I am glad that you enjoyed this salad! Thank you so much for your feedback.