Black Bean and Corn Salad

This healthy Black Bean and Corn Salad recipe s a delicious mix of canned black beans, grilled corn cut from the cob, ripe cherry tomatoes, radishes, parsley, scallions and sliced avocado all tossed in a perky cilantro lime vinaigrette. It’s a perfect salad to serve with grilled chicken or fish. 

This Mexican style salad is loaded with healthy ingredients (black beans and corn) and fresh flavor. It’s a recipe that’s sure to please everyone at the table!

I love everything about this salad! It’s easy to make and tastes incredible! It makes a perfect side to grilled chicken and fish, but it’s also a delicious and filling meal for vegetarians and vegans.

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 a little cooked quinoa or omit it altogether.

• Corn on the Cob – you can use fresh or frozen corn. I like to use grilled corn cut from the cob during summer months.
• Black Beans – we use canned beans for this salad, but you can cook dried beans from scratch.
• Radishes – they add a nice little pop of flavor and color to this beautiful salad.
• Scallions – you can use either red onion or scallions for this salad (I like to use green onion because they’re a little more mild in flavor. 
• Cilantro – add plenty of fresh cilantro to this salad for flavor (and besides – this heart-healthy herb is rich with immune-boosting antioxidants and anti-inflammatory properties)
• Cherry Tomatoes – you can use either cherry tomatoes or baby heirloom tomatoes
• Avocado – I prefer to add sliced avocado to the salad, but you can chop it up and toss with the other ingredients.

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 – be sure to use fresh squeezed lime juice from a couple of limes (rather than bottled)
• Olive oil – I use extra-virgin olive oil  but a light olive oil will work as well
• Garlic – you can either mince or grate the garlic clove for this dressing
• Honey or pure maple syrup – just a little adds a nice sweetness that makes this dressing addictive.
• Dijon mustard – adds nice flavor and a little creaminess
• Cumin powder – a little goes a long way – so we just add a pinch
• Cilantro – it adds a nice pop of flavor to this dressing

How to Make Black Bean and Corn Salad Recipe

This easy corn and black bean salad comes together in about 20 minutes start-to-finish.

1. Make vinaigrette – combine the ingredients for the vinaigrette and refrigerate before use.
2. 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.
3. Prep Cilantro and Scallions – chop cilantro and scallions
4. Black Beans – drain and rinse canned black beans
5. 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.
6. Dress Salad – drizzle the dressing on the salad and gently toss the ingredients.
7. 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.

Serving Suggestions

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

Looking for more bean recipes to serve?

• 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

Want more ideas? Check out all my healthy salad recipes.

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Yield: 4-6 servings

Black Bean and Corn Salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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

1. Remove husks (if any) from corn and rinse under cold water.
2. Preheat grill to medium. Add the corn and grill for 8-10 minutes on all sides until lightly charred in places.
3. Cool corn to touch then cut corn kernels from the cob and transfer to a bowl.
4. Add beans, cherry tomatoes, scallion, radishes and cilantro to bowl with corn.
5. Toss salad with dressing.
6. Lay sliced avocado on top of the salad and drizzle with dressing

For the Cilantro Lime Vinaigrette

1. 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

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 758mgCarbohydrates: 44gFiber: 14gSugar: 7gProtein: 12g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.