Black Bean and Corn Salad
This Black Bean and Corn Salad makes a perfect summertime salad to serve with grilled chicken or fish. It also makes a delicious and filling vegan main.
Black beans and corn make a perfect duo for salads and salsas. This salad is a delicious mix of canned black beans, grilled corn cut from the cob, ripe cherry tomatoes, radishes, parsley, scallions and sliced avocado. Where this salad gets really good is when its tossed in a perky cilantro-lime cumin vinaigrette that’s super healthy and quick and easy to make.
BLACK BEAN AND CORN SALAD RECIPE
This healthy black bean and corn salad is loaded with plant based protein, fiber and antioxidants. If you can’t do corn (allergies), just sub it out with quinoa or omit it altogether.
- Corn on the Cob
- Black Beans
- Radishes
- Scallions
- Cilantro
- Cherry Tomatoes
- Avocado
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
- Olive oil
- Garlic
- Honey or pure maple syrup
- Dijon mustard
- Cumin powder
- Cilantro
- Salt and freshly ground black pepper
HOW TO MAKE BLACK BEAN AND 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.
VARIATIONS
- Add cojita cheese
- Toss in minced jalapeno for a little heat
- Add chopped red bell pepper
- Sprinkle with red pepper flakes
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.
MORE BEAN RECIPES YOU’LL WANT TO TRY
- Mexican Bean Salad Recipe
- Spanish Rice and Beans
- Quinoa Black Bean Salad
- Creamy Black Beans with Coconut Milk
- How to Cook Black Beans
- Mexican Pinto Beans
WHAT TO SERVE WITH BLACK BEAN AND CORN SALAD
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.
- Mexican Avocado Chicken Burgers
- Chicken Fajita Stuffed Sweet Potatoes
- Cheesy Quinoa Broccoli Patties
- Baked Chicken Fajita Quesadillas
- Homemade Tortilla Chips
Black Bean and Corn Salad
This Black Bean and Corn Salad makes a perfect summertime salad to serve with grilled chicken or fish. It also makes a delicious and filling vegan main.
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
Cilantro Lime Vinaigrette
- 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
Instructions
- Remove husks (if any) from corn and rinse under cold water.
- Preheat grill to medium. Add the corn and grill for 8-10 minutes on all sides until lightly charred in places.
- Cool corn to touch then cut corn kernels from the cob and transfer to a bowl.
- Add beans, cherry tomatoes, scallion, radishes and cilantro to bowl with corn.
- Toss salad with dressing.
- Lay sliced avocado on top of salad and drizzle with dressing.
For the Cilantro Lime Vinaigrette
- Add ingredients to a mason jar and shake well until blended. Refrigerate before using.
Notes
VARIATIONS
- Add cojita cheese
- Toss in minced jalapeno for a little heat
- Add chopped red bell pepper
- Sprinkle with red pepper flakes
I'm Deborah, the cook, photographer, writer and nutrition enthusiast behind The Harvest Kitchen. You'll find casual healthy recipes here for everyday life. I've been featured in Country Living, Prevention, Huffington Post, Women's Day, Four Seasons Hotel, Parade Magazine, Healthline and Purewow.