This black bean and corn salad is full of bold flavors that will leave you feeling satisfied. This vegan salad is high in protein, and healthy fats yet simple to make.
It baffles me when someone says salads are boring.
We regularly enjoy them here, including kani salad, soba noodle salad, a vegan pasta salad, and this black bean corn salad recipe is one of my favorites. It makes the perfect side dish but is still hearty enough to stand alone!
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
- Why this recipe works
- Ingredients needed
- How to make black bean and corn salad
- Flavor variations
- Storage instructions
- More fresh salad recipes to try
- Frequently asked questions
- Black Bean and Corn Salad
Why this recipe works
- Simple. This salad takes seconds to prepare and can feed a crowd (or one!)
- Healthy. Packed with protein and fiber, this dish is clean eating at its finest. There is plenty of moisture in this dish with no need for olive oil based dressings. It’s also completely gluten-free.
- Loved by everyone. Even the picky eaters will love the combined flavor of black beans and corn.
What I love most about this black bean and corn salad is that it is great with almost everything, or can be enjoyed as a meal in itself!
You’ll need the following ingredients to make this hearty salad:
- Black beans. Use canned or freshly cooked beans.
- Corn kernels. Both frozen corn and fresh corn kernels will work.
- Avocado. Slice up into small pieces for extra creaminess and healthy fats.
- Cherry tomatoes. For extra color and flavor.
- Cilantro. For flavor.
- Red onion. Finely chopped.
- Limes. Fresh lime juice adds a tangy and balanced flavor.
- Spices. Cayenne pepper, cumin, and coriander.
- Garlic. Minced.
- Maple syrup. Adds a sweet element to the salad.
- Sea salt. To taste.
How to make black bean and corn salad
This recipe comes together in seconds; make the salad and make the dressing. That is it!
Step 1: Mix the salad ingredients
In a large bowl, add all the salad ingredients, including black beans, corn, tomatoes, red onion, avocado, and chopped cilantro.
Step 2: Prepare the dressing
Take another small bowl, and mix all the dressing ingredients, such as limes, cayenne pepper, garlic, cumin, etc.
Step 3: Mix everything
Toss the dressing with the salad mixture and check the seasonings if they need to be adjusted after mixing. Serve with fresh tortilla chips and salsa!
Don’t want to get bored with the same flavor of black bean and corn salad? Here are some delicious flavor variations that you can try:
- Spice it up. You can add some spice by adding Jalapeno, chili powder, black pepper or any other spicy seasoning.
- Alter the beans. What can I substitute the black beans with? Although it’s a black bean salad, you can replace the black beans with chickpeas or other types of beans if you don’t like black beans.
- Use grilled corn. Grilled corn fresh from the cob adds more flavor to the salad than regular cooked corn.
- Include additional veggies or cheese. Red bell peppers, green onions, vegan feta or cotija cheese are all wonderful additions to this dish. You can also garnish with fresh parsley or cilantro.
To store. Use airtight containers to store the leftover salad in the fridge for up to 3-5 days.
To freeze. Avoid freezing the actual salad but the dressing can be frozen for up to two months.
More fresh salad recipes to try
Frequently asked questions
Black bean salad is a versatile and nutritious dish made with black beans and an array of vegetables, herbs, and spices, often dressed in a zesty vinaigrette, offering a refreshing and flavorful option suitable for various dietary preferences.
No, there is no need to cook canned beans as they have already been soaked and boiled.
Yes, you can freeze mixed bean salad for months, provided they are stored in an airtight container.
Canned bean salad can be a nutritious option when made with care, emphasizing rinsing canned beans, using fresh ingredients, and opting for a balanced and low-sodium dressing.
Black Bean and Corn Salad
- 1 can Black Beans drained and rinsed
- 1 cup Corn Kernels
- 1 cup Cherry Tomatoes halved
- 1 large Avocado diced
- 1/2 large Red Onion diced finely
- 1/3 cup Cilantro finely chopped
- 2 limes juiced
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Minced Garlic
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Ground Coriander
- 2 teaspoons Maple Syrup
- 1 teaspoon salt to taste
- In a large bowl, combine Black Beans, Corn, Tomatoes, Avocado, Red Onion and chopped Cilantro. Gently mix all the ingredients together, and try to bruise the Avocado as little as possible.
- In another bowl, combine Lime Juice, Cayenne, Garlic, Cumin, Coriander, Maple Syrup and Salt/Pepper. Whisk well and add to your Black Bean mixture.
- Stir gently to distribute dressing and then check for seasoning and adjust accordingly.