Black Bean and Corn Salad Recipe

Fresh, flavorful, and ready in minutes, this Black Bean and Corn Salad Recipe is perfect for summer.

It’s a vibrant mix of black beans, sweet corn, bell peppers, and herbs. Each bite offers a delightful blend of tangy lime, a hint of spice, and refreshing crunch.

Whether you’re making it for a picnic, barbecue, or quick lunch, this salad never disappoints. It’s naturally vegan, gluten-free, and packed with plant-based protein and fiber.

This Black Bean and Corn Salad Recipe is not only delicious but incredibly versatile. You can enjoy it as a side, scoop it up with chips, or toss it into tacos.

It requires no fancy ingredients, just pantry staples and fresh produce. It’s easy to make, healthy, and full of color and nutrients.

Ideal for meal prep or a last-minute dish. A true crowd-pleaser every time!

When I First Introduced To

I first tried this Black Bean and Corn Salad Recipe at a summer cookout. A friend brought it as a side dish.

One spoonful, and I was hooked. It was light, zesty, and full of flavor. I asked for the recipe that day.

Since then, I’ve made it countless times. It’s now a staple at every party or weekend lunch at home.

Equipment List

• Large mixing bowl
• Cutting board
• Sharp knife
• Can opener
• Measuring spoons
• Measuring cups
• Spoon or spatula
• Citrus juicer (optional)

Ingredients List

• 1 can (15 oz) black beans, rinsed
• 1 can (15 oz) sweet corn, drained
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste

Step-by-Step Preparation

1. Rinse and drain black beans thoroughly.
2. Drain canned corn completely.
3. Dice red bell pepper into small pieces.
4. Finely chop the red onion.
5. Add beans, corn, pepper, and onion to bowl.
6. Add chopped cilantro to the mixture.
7. Add avocado if using, gently mix in.
8. Squeeze lime juice over the salad.
9. Drizzle with olive oil evenly.
10. Sprinkle in cumin and chili powder.
11. Add salt and pepper to taste.
12. Toss everything together until well combined.
13. Chill in fridge for 30 minutes.
14. Serve cold and enjoy every bite!

Recipe Tips

• Use fresh corn for extra crunch.
• Add jalapeños for a spicy kick.
• Mix in cherry tomatoes for color.
• Chill salad before serving for best flavor.
• Double the recipe for large gatherings.
• Add quinoa for a protein-packed twist.
• Use lemon if limes aren’t available.

What Can You Serve With This Salad?

1. Grilled Chicken Skewers
These are juicy, smoky, and pair well with the salad’s zest. The protein boost balances the fresh, tangy flavors.

2. Tortilla Chips
Crispy chips are perfect for scooping the salad. They make it feel like a hearty dip or side snack.

3. Mexican Rice
A great base to turn the salad into a full meal. The warm rice absorbs all the citrusy flavors beautifully.

Conclusion

This Black Bean and Corn Salad Recipe is fast, fresh, and flavorful. It’s healthy, colorful, and so easy to make.

With a few simple steps and common ingredients, you’ll create a dish everyone loves. Make it for dinner, parties, or meal prep.

It’s a recipe you’ll keep coming back to. Try it today and taste the freshness!