Black Bean Corn Salad

Black bean corn salad recipe in a white bowl with a green rim. There is a silver fork to the right of the bowl and a halved avocado and lime to the left of the bowl.

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Easy, fresh, and delicious black bean corn salad recipe. Eat cold for a light and tasty summer meal or heat it up for some winter warmth.



Black Bean Corn Salad


  1. To make the dressing, smash the garlic cloves using the side of a large, flat knife (or mortar and pestle). Once smashed, sprinkle with pinch of salt. Continue using the knife to press and smear the garlic until it becomes a thick paste consistency. Once paste consistency is achieved, add garlic paste to small mixing bowl with lime juice, remaining salt, and chili powder. Add olive oil slowly to ensure consistent mixing.
  2. To make the black bean corn salad, cook the corn, bell pepper, and onions in olive oil over medium heat in a skillet, about 3-5 minutes or until beginning to brown. Once beginning to brown, add black beans until warmed. When warmed, add dressing until vegetables and beans are evenly coated.
  3. Remove from heat. Gently fold in cherry tomatoes, avocado, and cilantro, reserving some avocado and cilantro for topping.
  4. Best when fresh. Can be stored in refrigerator up to 3 days. Avocado might brown after 1-2 days so squeeze a little extra lime juice if no browning desired. Can be served warm or cold.


*Recipe is a guide. Adapt ingredients and measurements as desired.

Keywords: black bean corn salad, vegan black bean salad