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Black Bean and Corn Salad

This black bean and corn salad is a real game-changer! It has the perfect balance of flavors and textures. 

It’s loaded with creamy black beans, crisp corn, crunchy bell peppers, and a zesty dressing. It’s perfect for summer potlucks, cookouts, or even Taco Tuesday. 

Black Bean and Corn Salad with Avocados and Red Onions in a White Bowl

The flavors get even better as it sits, so it’s a great make-ahead dish, too. Plus, it comes together in minutes.

Enjoy this fresh, colorful, and delicious black bean and corn salad at your next picnic!

Why You’ll Love This Black Bean and Corn Salad

Versatility: You can serve this as the main course for a light lunch or a side dish. It also works well as a dip with fresh tortilla chips. You can use it for everyday dinners or more special occasions. 

Fantastically Flavorful: This salad has a little bit of everything in it. Sweet corn, earthy beans, herby garlic, spicy chili powder, and zesty lime. You’d be hard-pressed to find a salad with more flavor.

Vibrant Presentation: Just as it has a ton of flavor, it also features loads of color! Black beans, yellow corn, red bell peppers, etc.! It’s sure to brighten up any table. 

Black Bean and Corn Salad, Overhead View


  • Black Beans: Hearty, plant-based protein. 
  • Corn Kernels: For sweetness and extra crunch. Use fresh or frozen. 
  • Red Bell Pepper: For that fresh, vibrant veggie crunch.
  • Red Onion: It provides a bold, pungent punch of flavor. 
  • Jalapeno Pepper: Spicy and green, it adds heat and spice. 
  • Avocado: For a luscious, creamy, buttery texture.
  • Chopped Fresh Cilantro: It’s bright, fresh, and citrusy. No Mexican dish is complete without it! 
  • Dressing: A lively blend of olive oil, lime, honey, and bold spices. 
Colorful black bean and corn salad, garnished with cilantro.

How to Make Black Bean and Corn Salad

You can prepare this black bean and corn salad in no time, with absolutely no cooking involved! 

1. Combine the ingredients. Mix all of the salad ingredients in a large bowl. Toss gently to mix. 

2. Make the dressing. Whisk together the salad dressing ingredients in a small bowl until smooth. 

3. Combine. Pour the dressing over the salad and toss to coat. Taste and adjust seasonings if needed. 

4. Chill. Cover and refrigerate the salad for at least 30 minutes. This will give the flavors time to meld together. 

5. Toss and serve Toss the salad again immediately before serving. Then, garnish with extra cilantro if desired, and enjoy! 

Hearty black bean and corn salad, perfect as a side dish or a light meal, bursting with flavors.

Tips for the Best Black Bean and Corn Salad

Keep these tips in mind when making this festive salad:

  • Give ’em a good rinse. Rinse and drain the beans well to remove excess sodium and starch. 
  • Chop chop! Dice the onion and peppers finely. They should be similar in size to the beans and corn for the best texture. 
  • Try an anti-browning trick. Add lime juice to the avocado. It will help prevent browning. 
  • Fresh is best. Fresh kernels cut off the cob provide optimal sweetness and crunch. If you have to use frozen corn, be sure to thaw it first. 
  • Adjust the heat. Remove the jalapeno’s seeds and membrane to make the salad milder. Or leave them in for a spicier dish. 
  • Toss in fun add-ins. I sometimes toss in some toasted pumpkin seeds for extra crunch. Cotija and feta cheese are also good options. For extra heat, add a drizzle of hot sauce. 

How to Store

Avoid adding the avocado to the salad until just before serving. (To help prevent browning.) As for leftovers…

To Store: Place the salad in an air-tight container. Store it in the fridge for up to 3 days. Stir before serving to redistribute the ingredients and dressing.

Black Bean and Corn Salad

Course: Sides, Lunch, DinnerCuisine: American, Mexican


Prep time





This easy black bean and corn salad is packed with tender black beans, vibrant vegetables, creamy avocado, and a zesty lime dressing. It’s perfect for summer picnics, barbecues, or a healthy side dish.


  • For the Salad:
  • 2 (15-ounce) cans black beans, rinsed and drained

  • 2 cups fresh or frozen corn kernels

  • 1 red bell pepper, diced

  • 1/2 cup diced red onion

  • 1 jalapeno pepper, seeded and minced

  • 1 avocado, diced

  • 1/2 cup chopped fresh cilantro

  • For the Dressing:
  • 1/3 cup olive oil

  • 1/4 cup fresh lime juice

  • 2 cloves garlic, minced

  • 1 teaspoon honey

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • salt and pepper to taste


  • In a large bowl, combine the black beans, corn, bell pepper, red onion, jalapeno, avocado, and cilantro. Gently toss to mix.
  • In a small bowl, whisk together the olive oil, lime juice, garlic, honey, cumin, chili powder, salt, and pepper. Continue whisking until the dressing is smooth.
  • Pour the dressing over the black bean mixture and toss gently to coat evenly. Taste and adjust seasonings if needed.
  • Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  • Give the salad a final toss before serving. Garnish with additional cilantro if desired. Serve chilled or at room temperature.

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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