Fresh Black Bean and Corn Salad combines black beans, sweet corn, tomatoes, avocado, red onion, and minced jalapenos in a light lime vinaigrette. It is the perfect salsa topping for burritos, quesadillas, tacos, and omelets.
This beautiful Black Bean Corn Salad is versatile, with plenty of texture and crunch. It can be mixed in burritos and quesadillas. It can be topped on a taco salad or stuffed in an egg roll. You can serve it with freshly baked tortilla chips or layer it on your scrambled eggs. Or perhaps serve next to your favorite rib or pork chop recipe. Serve it however you like. I used it on egg burritos this morning. The possibilities are endless.
How to make black bean and corn salad
It does not get much easier than this. Cook the corn and cut off the cob. Combine the corn, black beans, red onion, tomatoes, jalapeno, and avocado in a large bowl. Then in a small bowl, whisk together the olive oil, lime juice, cider vinegar, cumin, garlic, and cilantro. Pour the dressing over the veggies and toss to coat. Season with kosher salt and freshly ground black pepper to taste. Chill for a little bit to allow the flavors to meld together. If desired, garnish with chopped fresh parsley or red pepper flakes.
Recipe notes and helpful tips
- If boiling, add fresh corn to boiling water. Bring water back to a boil and turn off the heat. Cover the pot and leave the corn in for about seven minutes.
- If grilling, place the fresh corn directly over the hot heat and close the lid. Turn about every five minutes until it is slightly charred and cooked through about 10-15 minutes.
- If microwaving, place the corn with the husk in the microwave. Cook for 2 minutes. Allow the corn to stand for five minutes before handling.
- If cooking in a skillet, cut the corn kernels from the cob. Add 1 tablespoon oil to a large skillet over medium-high heat. Add corn and cook for 12-15 minutes, stirring frequently.
- Drain and rinse the black beans to remove the excess sodium.
- Use whatever seasonal tomatoes are sweetest. At the time that I made this Black Bean and Corn Salad, the sweetest tomatoes I was getting were grape tomatoes and cherry tomatoes.
- Other veggies to add include red bell pepper and green onions. Consider adding a little feta cheese or cotija cheese, as I did here in my corn salad recipe.
- Choose a nice ripe avocado. Peel back the steam or cap at the top of the avocado. If it comes off easily and you find green underneath, then you have a nice ripe avocado that is ready to eat. If you see brown underneath, then likely your avocado is overripe, and you will find brown spots in your avocado.
- Store leftovers in an airtight container in the fridge.
More salad recipes
Black Bean and Corn Salad
Fresh Black Bean and Corn Salad is black beans, sweet corn, tomatoes, avocado, red onion, and minced jalapenos in a light lime vinaigrette. This refreshing salad is perfect on its own or served as a side with tex-mex-inspired dishes like tacos and nachos or as a dip with homemade tortilla chips.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4
- Category: Side dish
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 ears corn shucked with silks removed
- 1 can black beans (15.25 ounce) drained and rinsed
- 1/2 cup finely chopped red onion
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 jalapeno pepper finely minced
- 1 chopped avocado
- 2 tablespoon olive oil
- 2 tablespoons lime juice
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground cumin
- 1 clove garlic minced
- 1/4 cup chopped fresh cilantro
- salt and freshly ground black pepper to taste
Instructions
- Place corn in boiling water bring. Bring back to boil. Cover and remove from heat. Allow it to sit for 7-10 minutes. Cool and remove kernels from the cob.
- In a large mixing bowl, combine the corn, black beans, red onion, tomatoes, jalapeno, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, cider vinegar, cumin, garlic, and cilantro. Pour the dressing over the veggies and toss to coat. Season with kosher salt and freshly ground black pepper to taste. Chill for 30 minutes.
Notes
- If boiling, add corn to boiling water. Bring water back to a boil and turn off the heat. Cover the pot and leave the corn in for about seven minutes.
- If grilling, place the corn directly over the hot heat and close the lid. Turn about every five minutes until it is slightly charred and cooked through about 10-15 minutes.
- If microwaving, place the corn with the husk in the microwave. Cook for 2 minutes. Allow the corn to stand for five minutes before handling.
- If cooking in a skillet, cut the kernels from the cob. Add 1 tablespoon oil to a large skillet over medium-high heat. Add corn and cook for 12-15 minutes, stirring frequently.
- Use whatever seasonal tomatoes are sweetest. At the time that I made this Black Bean and Corn Salad, the sweetest tomatoes I was getting were grape tomatoes.
- Choose a nice ripe avocado. Peel back the steam or cap at the top of the avocado. If it comes off easily and you find green underneath, then you have a nice ripe avocado that is ready to eat. If you find brown underneath, then likely your avocado is overripe, and you will find brown spots in your avocado.
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Sandra
I love how flavorful and refreshing this salad is!! So delish!
Catalina
This is the type of salad that I love! It’s rich, nutrient and delicious!
Beth Pierce
Thanks, Catalina! We love it too!
Eryn
This is a tasty dish. I love to serve it with fish tacos. The combination is spot on.
Erin
Delicious salad! I served it with grilled chicken and everyone loved it.
Amanda
Absolutely delicious. Everyone at the party loved it and I will definitely make again and again!
Beth Pierce
Thanks, Aamanda! So glad that everyone liked the salad!
Patricia
I’ll be making this soooon! I love all the vibrant colors, and these are my favorite ingredients, especially for a fab summer side salad!
Shadi
The combination of black beans, sweet corn, juicy tomatoes, crunchy bell peppers, and zesty lime dressing is simply divine. It’s the perfect balance of textures and tastes, making this salad a true crowd-pleaser for any occasion.
Beth Pierce
Thanks, Shadi! So glad that you like the black bean and corn salad!
Nikki
What bright, fresh flavors in this fabulous black bean and corn salad. It’s perfect for a picnic, game day or BBQ.
Sarah
This was such a quick and easy recipe that did not disappoint! Loved all the balance of flavors and textures; easily, a new favorite recipe!
Ali
Made this black bean and corn salad to serve with some chicken fajitas and it went so well, the whole family loved it!
Beth Pierce
Thanks, Ali! I am so glad that they liked it!
Elizabeth
This salad is like having all the flavors of summer in a bowl! So delicious, light, and fresh.
Beth Pierce
I could not agree more!
Luci
This was a great summer salad! So refreshing and filling. I’m definitely going to be making this again. Thanks for sharing!
Beth Pierce
My pleasure, Luci!
Carol
My sister-in-law made this for a family reunion. It was outstanding. She printed a copy for me so I can make it here at home. Thank you for sharing, Carol
Beth Pierce
You are most welcome! So happy that you liked it!
Lou Skeen
anything to replace acacoda?????????
Beth Pierce
I would simply just omit it. It really has such a unique taste and texture that I really can not think of a replacement.
Glenda Butler
Love your recipes. Looking for a good recipe with eggplant parmigiana.
Vicky
Swooning and pinned to All things Summer! I would use 1 can of chilis drained. We aren’t fans of spicy.