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dressing being poured out of a mason jar over black bean and corn salad in large metal bowl
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5 from 1 vote

Black Bean and Corn Salad

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!
Prep Time20 mins
Cook Time10 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 269kcal


  • 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


  • Cook corn in the Instant Pot or on the stove. Cool enough to handle and cut off the corn kernels.
  • Combine all salad ingredients in a large bowl.
  • Shake together vinaigrette and pour over the salad just before serving.


  • This salad is best consumed within a few hours of preparing.
  • To store for meal prep, divide the dressing between 4-6 1 pint jars and layer in the following order: black beans, corn, bell peppers, jalapeno, onion, tomatoes. Omit the cilantro and avocado.
    To serve- pour everything out into a bowl and toss up to coat in the dressing.


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.


Serving: 1/8 of batch (1 cup) | Calories: 269kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 272mg | Potassium: 501mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1200IU | Vitamin C: 61.9mg