Black Bean and Corn Salad

5 from 3 votes

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's perfect for your next BBQ or picnic lunch!

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 269kcal

Author: Denise Bustard

Ingredients

4 ears corn or around 2 ½ 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
¼ red onion finely chopped
1 ½ cups cherry tomatoes halved
½ cup cilantro chopped
2 avocados cubed

Chili Lime Vinaigrette

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
¼ teaspoon salt

Instructions

Cook corn - Cook corn in the Instant Pot on the stove, or even in the Air Fryer! Once cooked, let the corn cool, then cut off the corn kernels.
Combine salad - Combine all salad ingredients in a large bowl, including corn, black beans, cherry tomatoes, bell peppers, red onion, jalapeno pepper, cilantro, and avocado.
Vinaigrette - Shake together all ingredients for the vinaigrette, including olive oil, white wine vinegar, lime juice, chili powder, maple syrup, garlic, and salt.
Serve - Pour over the salad just before serving!

Notes

Nutritional information is for ⅛ of the batch which is an estimated 1 cup. For a meal-sized salad, use 1 ½ to 2 cup portions.

Storage + Meal Prep

This salad is best consumed within a few hours of preparation and does not keep well once the dressing is added. However, you can meal prep it with a few tweaks! We recommend storing 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

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

Nutrition