This black bean corn salad is the perfect summer side dish recipe and a great way to enjoy fresh corn! Serve it at your next cookout or picnic for an easy to transport side dish. Everyone will love this summer corn salad recipe that is bursting with southwest flavors featuring corn, black beans and avocado.
This recipe from Michelle at The Gracious Wife is a show stopper for any summer cookout! It features a homemade lime vinaigrette and pairs so well with the fresh corn and black beans. That is a winning combination, just like in this black bean and corn salsa! Plus, it comes together quicker than you might think!
Black Bean and Corn Salad Ingredients
To make this fresh summer corn salad you’ll need the following ingredients for your base salad:
- 2 ears fresh corn
- large red onion
- 1 (15 oz) can black beans
- red bell pepper
- fresh cilantro
- red wine vinegar
- fresh lime juice
- olive oil
- large garlic clove
- dried oregano
- ground cumin
- black pepper
- cilantro (optional)
How to Make Black Bean Corn Salad
To make this delicious corn salad, you’ll want to start by cooking your corn. You can substitute a can of corn as well if fresh corn isn’t in season or you are short on time. If you aren’t familiar with cooking corn over the stove, it is very quick and easy. Simply bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool. Some like to cook their corn for less time but I find 10 minutes to be the sweet spot.
Once your corn has cooled a bit, carefully slice the corn off the cob the long way into a large bowl, being careful to keep the knife steady.
Soaking Red Onion
Soaking the red onions takes some of the potency out, for flavor that’s not too over-powering. While your corn is cooking, place chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
Add the black beans, red onion, red bell pepper and cilantro to the bowl with the corn. Set aside.
Make the lime vinaigrette dressing by combining all ingredients in a blender or food processor and process until completely smooth.
Pour the dressing over your vegetables and toss well to coat.
Cover and refrigerate for at least 1 hour or even overnight to give a chance for the flavors to meld.
Right before serving, cube avocado. Place in a bowl, and gently toss with juice from half a lemon to help with browning. Add to salad and toss very gently to avoid mushy avocado.
For garnish you can add a fresh squeeze of lime, lime wedges, and fresh chopped cilantro if desired. Serve this black bean corn salad cold with your favorite summer recipes. Grilled chicken or fish are great options to pair with this salad recipe.
This summer corn salad is bright, zesty and bursting with southwest flavors featuring black beans and fresh sweet corn. Cumin and cilantro give it its flavorful southwest kick, while the honey lime vinaigrette adds brightness to bring the whole dish together.
Black Bean Corn Salad
- 2 ears fresh corn
- 1 large red onion chopped
- 1 can (15 oblack beans drained and rinsed
- 1 red bell pepper diced
- 1/2 cup chopped fresh cilantro
- 1 avocado diced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1/3 cup olive oil
- 1 large garlic clove
- 1/4 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh cilantro for garnish optional
Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside. (This will keep the flavor of your onion from being over-powering.)
Cut kernels off the cob in strips the long way with a sharp knife carefully as you hold the corn over a large bowl.
Add black beans, red onion, red bell pepper and cilantro. Set aside
Make the dressing by combining all ingredients in a blender or food processor. Process until smooth.
Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or overnight to give the flavors a chance to meld.
Right before serving, cube avocado. Place in a bowl, and gently toss with juice from half a lemon. Add to salad and toss gently.
Garnish with a fresh squeeze of lime, lime wedges, and fresh chopped cilantro if desired. Serve cold.
Can substitute a 15 oz can of of sweet corn for the fresh corn if short on time.
Store leftovers covered in the refrigerator.
Looking for more summer salads? Check out these other recipes featuring fresh ingredients that make a great side dish!
- Shirazi Salad
- Strawberry Cucumber Salad
- Summer Glow Salad with Blueberries and Cherries
- Cauliflower Cashew Confetti Salad
- Easy Greek Salad
- Broccoli Salad