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Corn & Bean Salad

*Corn & Bean Salad

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This vibrant corn and bean salad is packed with color, texture, and bold flavor. It’s quick to prepare, fresh, and perfect as a side dish, lunch, or a hearty dip.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 ½ cups sweet corn kernels (fresh or frozen and thawed)
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, and cilantro.
  2. Drizzle in olive oil and lime juice, then sprinkle in ground cumin, salt, and pepper.
  3. Toss everything gently until well mixed and coated.
  4. Gently fold in the diced avocado, being careful not to mash it.
  5. Let the salad rest for 10–15 minutes to allow the flavors to meld.
  6. Serve chilled or at room temperature.

Notes

  • Grilled corn adds a smoky twist for extra flavor.
  • Chill the salad before serving for a more refreshing bite.
  • Add jalapeños for a spicy kick or mango for a sweet touch.