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Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.

Black Bean and Corn Salad in a white bowl with a wooden spoon in it.

This colorful salad is full of flavors and texture that delight! It’s easy to make and super nutritious. Black beans are packed with healthy nutrients. They’re rich in fiber, iron and folate. This recipe offers another delicious and healthy way to work them into your diet. Fresh ingredients are tossed into a light, zesty dressing that is irresistible! This salad can be served as an appetizer, a side dish, a salsa for chips or a topping for bruschetta. But don’t turn your back on this salad—it will be gone before you know it.

Do I have to use avocado in this recipe? Can I replace it with something else?

Yes. Avocado adds color, a soft texture and a mild, buttery flavor. If you don’t care for it, it can be omitted. If you want something to replace it with, try crushed black olives.

Can I make black bean and corn salad in advance?

This salad is best fresh. If you are pressed for time and want to have it ready in advance, I would recommend having the separate ingredients prepared and in separate containers until you are ready to put it together. You can make the dressing in advance as well. Refrigerate the ingredients and then just mix them together when you are ready. I would also recommend leaving the avocado uncut until you are mixing the salad together, as it will brown quickly.

Is this recipe spicy?

Not especially. The red pepper flakes can add a tiny touch of warmth, but if you want it completely mild, you can omit the red pepper flakes. If, on the other hand, you prefer it spicier, you can add a diced jalapeno.

Can I use canned corn instead frozen corn? Can I use fresh corn from the cob?

This recipe calls for frozen corn kernels and thawing. Frozen corn is a great option for both flavor and texture. You can also substitute canned corn.  You’ll need approximately 2 standard size cans to get about 2 cups of corn. Be sure to drain them well. You can also use fresh corn and cut the kernels from the cob. Fresh sweet corn can be eaten raw, or you can cook it by boiling in water, steaming, or sautéing in a skillet.

If you like this fun salad side dish, you might like to try some of these:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bird's eye view of Black Bean Corn Salad in a white bowl.
Black Bean and Corn Salad in a white bowl with a wooden spoon in it.
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
Prep Time 20 minutes
Total Time 20 minutes
  • 2 cups frozen corn kernels
  • 2 15 ounce cans black beans drained and rinsed
  • medium roma tomatoes diced
  • medium red bell pepper diced
  • 2 medium avocados diced
  • 1/2  small red onion  minced
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice
  • 1/4  cup  extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  red pepper flakes
  • Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
  • Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro
  • In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
  • Pour dressing over salad and toss to combine.
This recipe is best enjoyed within 24 hours due to the avocados in this recipe, which will start to brown after 24 to 48 hours. If you'd like this salad to last longer, you'll need to leave out the avocado. 


Serving: 1cup | Calories: 193kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 207mg | Potassium: 399mg | Fiber: 5g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 30.1mg | Calcium: 12mg | Iron: 0.7mg
Course: Salad, Side Dish
Cuisine: American
Keyword: Black Bean and Corn Salad

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Just made 1/2 recipe and it is delicious. Love all of your recipes. Thank you for always being so kind, real and presenting recipes so beautifully ♥️


5 stars
Excellent! Perfect to take to a barbecue, as an appetizer or snack or potluck.
Only change I made was adding 1/4 tsp of hot pepper flakes instead of 1/2 tsp, next time I will put in the 1/2 tsp. Served with tortilla scoops.


5 stars
I watched you make this recipe on Facebook and you used apple cider vinegar and red wine vinegar instead of lime juice. Which is it? I’d like to try both ways but I can’t find how much apple cider and red wine vinegar to use?

Deborah Manley

4 stars
I make this but without the peppers it very good can be a side dish or a dip

Shirley Smedshammer

Love this salad and make it frequently but with a buttermilk dressing. I will try your dressing.

Love your videos and recipes!

Gloria Calhoun

5 stars
This recipe is so tasty and easy to prepare.


5 stars
So nourishing


5 stars
the best

Betty Thompson

5 stars
This recipe is delicious! I made one tiny addition; I added a little cumin but it was wonderful without the cumin too! I will definitely make this often as it is now a favorite!

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