This Black Bean and Corn Salad is a vibrant, wholesome dish packed with plant-based protein, fiber, and heart-healthy fats.
Fresh corn, black beans, crisp veggies, and creamy avocado come together in a zesty lime-cumin dressing for a refreshing salad that’s both nutritious and satisfying.
With low saturated fat and nutrient-rich ingredients, it’s perfect for quick weeknight meals, healthy lunches, or meal prep that stays delicious for days.
Black Bean Corn Salad
Equipment
- 1 Large mixing bowl
- 1 small whisk (for dressing)
- 1 sharp knife
- 1 cutting board
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
For the Dressing:
- ¼ cup fresh lime juice
- 3 tablespoons avocado oil
- 1 small garlic clove grated
- ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- Freshly ground black pepper to taste
For the Salad:
- 1 ½ cups cooked black beans drained and rinsed
- 1 ½ cups corn kernels from 2 fresh ears, raw
- 1 red bell pepper diced
- ½ cup fresh cilantro chopped (plus extra for garnish)
- ½ –1 jalapeño pepper seeded and diced (or 1 serrano, sliced)
- ⅓ cup red onion diced
- 3 tablespoons Cotija cheese
- 1 ripe yet firm avocado diced
- 2 tablespoons toasted pepitas optional, for garnish
Instructions
- Prepare the Dressing Base: In a medium-sized mixing bowl, start by adding the freshly squeezed lime juice. This will serve as the zesty foundation of your dressing. Slowly drizzle in the avocado oil while whisking continuously to create a smooth blend. The oil balances the sharp citrus flavor and gives the dressing a light, silky texture.
- Add Flavor Enhancers: Grate the garlic clove finely so that it almost becomes a paste—this helps it dissolve evenly into the dressing rather than leaving large, overpowering chunks. Sprinkle in the ground cumin for a warm, earthy depth of flavor, followed by the sea salt and a few generous grinds of freshly cracked black pepper. Whisk everything together until the seasoning is well-distributed. Taste and adjust if you prefer more salt, pepper, or citrus tang.
- Combine Fresh Vegetables: Place the drained and rinsed black beans into a large salad bowl. Add the raw corn kernels—if using fresh ears of corn, simply cut the kernels directly off the cob for the best crunch and natural sweetness. Toss in the diced red bell pepper for a pop of vibrant color and crisp texture. Add the chopped cilantro, diced jalapeño (or serrano if you like more heat), and diced red onion. These ingredients create layers of freshness, spiciness, and mild sharpness that balance beautifully against the beans.
- Dress and Toss the Salad: Pour the prepared lime-cumin dressing over the black bean and vegetable mixture. Using a large spoon or salad tongs, gently toss everything together until all the beans and vegetables are evenly coated. Be thorough here—ensuring every bite gets a balanced taste of tangy dressing, earthy beans, and crisp veggies.
- Incorporate Creamy and Savory Elements: Fold in the Cotija cheese crumbles to add a slightly salty, savory richness that contrasts with the freshness of the vegetables. Next, carefully add the diced avocado. Since avocado is delicate, fold it in gently so it stays in chunks rather than getting mashed. This step adds creamy texture and healthy fats that make the salad more filling.
- Taste and Adjust Seasoning: Before serving, taste the salad to see if it needs a final touch of seasoning. You may want to squeeze in a little more lime juice for brightness, add a pinch more salt for balance, or sprinkle a bit more black pepper for kick. This is your chance to customize the flavor to suit your palate.
- Garnish and Finish: For presentation and added crunch, sprinkle extra cilantro leaves on top along with toasted pepitas if you’re using them. The pepitas provide a nutty flavor and crisp bite that elevate the salad’s texture. Transfer to a serving platter or individual bowls and serve immediately for the freshest taste.
- Storage and Make-Ahead Tip: If preparing in advance, store the salad in an airtight container in the refrigerator for up to 3 days. For best results, add the avocado just before serving to prevent browning. Give the salad a quick toss before serving to redistribute the dressing.
Notes
- Use fresh corn straight off the cob for natural sweetness and optimal crunch.
- Home-cooked black beans provide better texture than canned, but canned beans work in a pinch.
- Add avocado just before serving to prevent browning.
- Toasted pepitas are optional but add a nutty flavor and extra crunch.
- Adjust the spiciness by modifying the amount of jalapeño or serrano pepper.
- The salad tastes even better after the flavors meld for a few hours in the fridge.
- Use a ripe but firm avocado to maintain shape and creaminess in the salad.
Chef’s Secrets for Best Flavor
The real magic of this salad comes from balancing textures and flavors.
Always taste the dressing before tossing—it should be bright, slightly tangy, and well-seasoned, since it’s the “glue” that ties the ingredients together.
When cutting avocado, use a ripe but firm one to keep its shape in the salad. If you want extra depth, lightly char the corn kernels on a skillet or grill before mixing them in.
This caramelization brings out a smoky sweetness that makes the salad feel even more special.
Serving Suggestions and Pairing Ideas
This black bean and corn salad is versatile—it shines as both a light main dish and a side.
Pair it with grilled chicken, shrimp, or fish for a balanced meal, or serve alongside tacos, quesadillas, or burrito bowls for a complete Mexican-inspired spread.
For a picnic or potluck, spoon it into lettuce cups or serve with tortilla chips as a hearty dip.
It also works beautifully as a topping for baked sweet potatoes or mixed into quinoa for an extra-filling bowl.
Storage Tips for Maximum Freshness
This salad keeps well for up to three days in the refrigerator when stored in an airtight container.
To prevent the avocado from browning, add it only right before serving.
If storing leftovers that already contain avocado, squeeze a little extra lime juice over the top—it helps slow oxidation and keeps the salad looking fresh.
For best flavor, give the salad a quick toss before serving again, as the dressing tends to settle at the bottom.
Frequently Asked Questions
1. Can I use canned corn instead of fresh?
Yes, canned corn can be used, but drain it thoroughly to avoid excess liquid. Fresh corn, especially raw off the cob, has a crisper bite and sweeter flavor, so it’s worth using if available.
2. How spicy is the salad?
The heat level depends on the jalapeño or serrano you use. Removing the seeds and membranes reduces spiciness, while leaving some in adds a kick. For a completely mild version, skip the peppers altogether.
3. Can I make this salad ahead of time?
Absolutely. You can prepare everything in advance except for the avocado. Add the avocado just before serving to maintain its color and texture. The rest of the salad actually improves slightly as the flavors meld together.
4. What can I substitute for Cotija cheese?
If you can’t find Cotija, feta cheese is a great substitute with a similar salty, crumbly texture. For a dairy-free option, omit the cheese entirely or replace it with a sprinkle of nutritional yeast for a savory touch.
5. How do I make this salad more filling?
To turn it into a heartier meal, add cooked quinoa, farro, or brown rice. You can also top it with grilled chicken, shrimp, or baked tofu for an extra protein boost while keeping the salad balanced and wholesome.
