Ever since we got back from vacation, I’ve been craving salads like crazy! The night we got home, I made a giant batch of this kale salad and on Saturday, I made this black bean & corn salad! Alex doesn’t usually get too excited when salad is on the menu, but he really liked this one. The trick is to keep things interesting with textures and flavors! This easy black bean and corn salad is a great one to eat by itself, scoop up with chips, pile onto a taco, or mixed with lettuce and other veggies!
I snagged some fresh corn on the cob and a couple of Hanover tomatoes at the South of the James farmer’s market on Saturday morning and I lucked out by having a perfectly ripe avocado at home. It was the kind of avocado where you do a little happy dance and then make your significant other look at it because it’s just so pretty.
This salad came together pretty quickly and we ended up eating it on top of some shredded cabbage and carrots. You can prep most of this salad ahead of time, but if you’re planning to wait before eating it, I’d hold off on slicing up the avocado until you’re ready to serve it.Print
Easy Black Bean and Corn Salad
This black bean and corn salad is a great summer staple! Vegan, gluten free, and easy to make!
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4 cups
- 1 tbsp olive oil
- 1 1/2 cup of corn kernels (I used 2 ears)
- 2 tbsp lime juice (I juiced 1 small lime)
- 1 tsp honey or agave
- 1 large tomato
- 1 15oz can of black beans, rinsed and drained
- 1 avocado, diced
- Handful of fresh cilantro
- Salt to taste
- In a large pan, heat the olive oil over medium heat for 1 minute.
- Add the corn to the pan and cook over medium-high heat until it’s toasty and just begins to brown.
- While the corn is cooking, whisk together the lime juice and honey or agave.
- Slice the tomato into chunks and add them to a large bowl.
- Add in the beans and corn then stir in the lime juice.
- Just before serving, add in the avocado and cilantro. Add salt to taste. (It’ll depend on if your beans were salted or not.)
- Eat with a spoon, on a taco, with chips, or on a salad!
- Serving Size: 1 cup
We had a bit leftover after lunch, but I ended up snacking on the rest of it throughout the afternoon. I just kept going into the fridge for more bites until it was gone! That’s the sign of a good salad 😉
If you’re looking for other not-so-traditional salads, try this spicy Mexican street corn salad! It’s another one of my favorite taco-topping salads!