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+ servings

Black Bean and Corn Salad

rate this recipe:
5 from 23 votes
Prep Time: 20 mins
Serves 4 to 6
This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you're making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown.


For the Dressing

  • ¼ cup fresh lime juice
  • 3 tablespoons avocado oil
  • 1 small garlic clove, grated
  • ½ teaspoon cumin
  • ¾ teaspoon sea salt
  • Freshly ground black pepper

For the Salad

  • cups cooked black beans, drained and rinsed
  • Kernels from 2 ears fresh corn (raw), about 1½ cups
  • 1 red bell pepper, stemmed, seeded, and diced
  • ½ cup chopped cilantro (with stems), plus more leaves for garnish
  • ½ to 1 jalapeño, seeded and diced, or 1 serrano, sliced
  • cup diced red onion
  • 3 tablespoons Cotija cheese
  • 1 ripe but firm avocado, pitted and diced
  • 2 tablespoons toasted pepitas, optional


  • In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and pepper.
  • Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
  • Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.


I recommend cooking your own black beans for the best texture and flavor (canned beans can be kind of mushy), but in a pinch, canned ones work too.