This black bean and corn salad is a great side dish with any meal! Vegan, gluten-free, and easy to make! It’s perfect with tacos, on top of a bed of greens, or eaten with chips.

black bean and corn salad

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 a salad is on the menu, but he liked this one. The trick is to keep things interesting with textures and flavors! This easy salad is a great one to eat by itself, scoop up with chips, pile onto a taco, or mixed with lettuce and other veggies!

black bean and corn salad ingredients

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.

black bean and corn salad

Tips for making this black bean and corn salad

  • You can prep most of this salad ahead of time, but wait to add the avocado and cilantro until you’re ready to serve it.
  • If you don’t want to mess with corn on the cob, you can use frozen or canned corn instead.
  • You can serve this over a bed of greens, as a side dish for tacos, or with chips!
  • Make sure you rinse and drain the black beans before adding to the salad. You don’t want to add any liquid from the can.

beans in a strainer

Tips for Perfectly Ripe Avocados

It’s critical that you use a ripe avocado for this recipe. If the avocado isn’t ripe, it doesn’t have much flavor. It also means it’s too firm to get mixed into this salad the way that it should.

I like to ripen my avocado on the countertop. You can speed it up by placing it near bananas or apples. Those fruits give off a gas that causes the avocado to ripen faster. Once your avocado is ripe, you can store it in the fridge to slow down the process. That will help keep it at the perfect ripeness until you’re ready to use it in this black bean and corn salad!

avocado

Substitution Ideas

  • Feel free to use fresh corn, frozen corn, or canned corn. Fresh corn is my favorite but any kind will work! Just don’t try creamed corn.
  • If you don’t have black beans, try substituting pinto beans for a different southwest flavor.
  • You can use cherry tomatoes, grape tomatoes, Roma tomatoes, or tomatoes on the vine. Any type of fresh tomato will be delicious but I don’t recommend using canned tomatoes.
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
black bean and corn salad

Easy Black Bean and Corn Salad

  • Author: Liz Thomson
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Category: Side Dish
  • Method: Salad
  • Cuisine: Mexican

Description

This black bean and corn salad is a great side dish with any meal! Vegan, gluten-free, and easy to make! It’s perfect with tacos, on top of a bed of greens, or eaten with chips.


Scale

Ingredients

  • 2 ears of corn (or 1 1/2 cups of corn)
  • 2 tablespoons lime juice (about 1 lime)
  • 1 teaspoon honey or agave
  • 1 large tomato
  • 1 15oz can of black beans, rinsed and drained
  • 1 avocado, diced
  • A handful of fresh cilantro
  • 1/4 teaspoon of salt, or to taste

Instructions

  1. Bring a large pot of water to a boil.
  2. Boil the corn for 4 minutes or until tender.
  3. While the corn is cooking, whisk together the lime juice and honey or agave.
  4. Slice the tomato into chunks and add them to a large bowl.
  5. Add in the beans and corn then stir in the lime juice.
  6. Just before serving, add the avocado and cilantro. Add salt to taste. (It’ll depend on if your beans were salted or not.)
  7. Eat with a spoon, on a taco, with chips, or on a salad!

Notes

  • You can prep most of this salad ahead of time, but wait to add the avocado and cilantro until you’re ready to serve it.
  • If you don’t want to mess with corn on the cob, you can use frozen or canned corn instead.
  • You can serve this over a bed of greens, as a side dish for tacos, or with chips!

Keywords: Black Bean and Corn Salad

This black bean and corn salad is delicious with chips, but it would also be tasty with these vegan enchiladas or these sweet potato and black bean tacos!

Ingredients for black bean and corn salad in a white bowl

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!

How to Store Black Bean and Corn Salad

Avocados tend to quickly turn brown once they’re exposed to oxygen, but the lime juice will help slow this down slightly. If you wanted to make this dish in advance, I’d recommend waiting until you’re almost ready to serve this salad before adding the avocado. But thanks to the lime juice, this salad will last 4-6 hours. Store in the fridge until you’re ready to eat it.

black bean and corn 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!

mexican street corn salad

Looking for an easy salad recipe? This black bean and corn salad is filling and delicious! Plus it's gluten free and vegan. If you love avocado, you'll love this salad!

What’s your favorite type of salad?