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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 summer staple! Vegan, gluten free, and easy to make!


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