Black Bean and Corn Salad

Black Bean and Corn Salad
When I think of a delicious chilled summer salad, I think of this recipe.  It’s a refreshing combination of crunchy, juicy, and healthy.  It originates from’s Black Bean and Corn Salad II and I modified it based the reviewers’ comments.  One of my most requested recipes of all time!  

This recipe has earned 4.7/5 stars with over 900 reviews.

prep: 25 minutes

makes 4 to 6 servings


1/3 cup fresh lime juice
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado – peeled, pitted and diced (sometimes I use a green bell pepper instead)
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing.  Serve chilled.

See for the original Black Bean and Corn Salad II recipe.

Posted in Gluten-Free, Vegan, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *