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black bean and corn salad recipe.

Black Bean and Corn Salad

Crazy Vegan Kitchen
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.
4.86 from 14 votes
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 230 kcal

Ingredients
  

  • 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

For Dressing:

  • 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

Instructions
 

  • 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.

Notes

TO STORE: Use airtight containers to store the leftover salad in the refrigerator for up to 3-5 days. 
TO FREEZE: Avoid freezing the actual salad but the dressing can be frozen for up to two months. 

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 35gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 669mgPotassium: 685mgFiber: 11gSugar: 6gVitamin A: 493IUVitamin C: 26mgCalcium: 52mgIron: 3mg
Keyword black bean and corn salad
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