Name: Black Bean and Corn Salad
Prep time: 20 min
Cook time: 10 min
Yield: 8
Ingredients: 4 ears corn ((or around 2 1/2 cups of cooked corn kernels)); 19 oz can of black beans ((drained & rinsed)); 1 bell pepper ((chopped)); 1 jalapeno pepper ((chopped; omit seeds to reduce heat)); 1/4 red onion ((finely chopped)); 1 1/2 cups cherry tomatoes ((halved)); 1/2 cup cilantro ((chopped)); 2 avocados ((cubed)); 3 tablespoons olive oil; 3 tablespoons white wine vinegar; 2 teaspoons lime juice; 1 teaspoon chili powder; 1 tablespoon maple syrup ((or honey)); 1 clove garlic ((minced)); 1/4 teaspoon salt

Jump to Recipe Print Recipe

Black bean and corn salad with a tangy chili lime vinaigrette is the perfect summery salad. Loaded with fresh corn, black beans, avocados and veggies, it is going to disappear first at your next barbecue!

I could just live off of salads all summer long, and after sharing this Summer Couscous Salad, I knew I had to share my favorite black bean and corn salad recipe as well.

This black bean corn salad has the perfect blend of flavors: sweet corn, spicy jalapenos, and a tangy chili lime vinaigrette. It has crunchy veggies, chewy black beans and creamy avocado.

With a few swaps, this salad can work great for meal prep, and is a filling but nourishing lunch. It will power you all afternoon long!

Don’t forget to pin this post to save it for later!

Reasons you’ll love this black bean and corn salad

you can customize the ingredients based on what you have in the fridge
it’s healthy but full of flavor
with a few simple swaps, it can work for meal prep as well

How to make black bean corn salad

For this recipe, I highly recommend taking the time to use fresh corn. You just won’t get the same flavor from canned corn.

Here’s how to make black bean corn salad

Cook your corn– my go to is this Instant Pot Corn on the Cob. It makes it so easy to prep the other ingredients while the corn cooks!
Chop up veggies– tomatoes, bell peppers, onion, and jalapenos. You can also peel and cube your avocado- see How to Cut an Avocado (and not your hand)
Shake up vinaigrette– my favorite chili lime vinaigrette. I used my trusty salad dressing shaker
Drain and rinse black beans– or you can cook Perfect Black Beans in your Instant Pot as well!
Cut the corn off the cob, cool slightly, then toss everything together just before serving.

How long does black bean corn avocado salad last? Once you add the avocados and toss it in the dressing, this salad is best consumed within a few hours.

Can I use this black bean corn avocado salad for meal prep? Yes! With a few tweaks: store the salad in mason jars with dressing on the bottom.

Layer it up in the following order:

vinaigrette
black beans
corn
bell peppers, jalapeno, onion
tomatoes

Do not include the cilantro or the avocado, or add them just prior to serving.

Is this black bean and corn salad recipe vegan? Yes it is! It is gluten-free and dairy-free as well.

What should I serve with black bean corn avocado salad?

This salad is the perfect summery salad and makes a meal in itself. With that being said you can make it a side dish and serve with one of the following:

grilled chicken– we have been loving this Perfect Grilled Chicken Breast (it’s quick to cook)
grilled bread– we love throwing some naan bread or pita bread on the grill for a few minutes
grilled pork tenderloin– the whole family is obsessed with this Freaking Amazing Pork Tenderloin Marinade
salmon– this Herb Crusted Broiled Salmon is my go-to at the moment!

Tips & Equipment for this black bean and corn salad recipe

I cooked my corn in my 6 quart Instant Pot
I shook up my salad dressing in this salad dressing shaker and stored for meal prep in my 1 pint jars
looking for more summery recipes? Check out these Grilled Brussels Sprouts with Garlic Butter or these Unbelievably Crispy Grilled Potatoes

Print Recipe Pin Recipe