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Easy summer corn salad made with fresh corn.

Black Bean Corn Salad

Black Bean Corn Salad is the ultimate side dish for any grilled chicken, steak, pork or fish! This refreshing salad features fresh corn, black beans, peppers, avocado and cilantro with a flavorful honey lime dressing!

Course Salad, Side Dish
Cuisine American, Mexican
Keyword black bean and corn salad, black bean corn salad, cold corn salad, corn salad, fresh corn, fresh corn salad, summer salad, summer side dish
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 296 kcal
Author Michelle for FindingZest

Ingredients

  • 1 1/2 cups fresh corn (approximately 2 ears)
  • 1 large red onion chopped
  • 1 can (15 oz) black beans drained and rinsed
  • 1 red bell pepper diced
  • 1/2 cup chopped fresh cilantro
  • 1 avocado diced

DRESSING

  • 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

Instructions

  1. 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.
  2. 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.)
  3. Cut kernels off the cob in strips the long way with a sharp knife carefully as you hold the corn over a large bowl.
  4. Add black beans, red onion, red bell pepper and cilantro. Set aside
  5. Make the dressing by combining all ingredients in a blender or food processor. Process until smooth.
  6. 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.
  7. Right before serving, cube avocado. Place in a bowl, and gently toss with juice from half a lemon. Add to salad and toss gently.
  8. Garnish with a fresh squeeze of lime, lime wedges, and fresh chopped cilantro if desired. Serve cold.

Recipe Notes

Can substitute a 15 oz can of of sweet corn for the fresh corn if short on time.
Store leftovers covered in the refrigerator.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Nutrition Facts
Black Bean Corn Salad
Amount per Serving
Calories
296
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Sodium
 
472
mg
21
%
Potassium
 
358
mg
10
%
Carbohydrates
 
31
g
10
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
6
g
12
%
Vitamin A
 
837
IU
17
%
Vitamin C
 
35
mg
42
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.