Black Bean and Corn Salad

This black bean and corn salad is flavorful, refreshing, and great for making ahead. It’s a crowd-pleasing cookout side dish or a perfect summer lunch.


Recipe Credit: Love & Lemons

Recipe Allergies


  • 1.In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and pepper.
  • 2.Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
  • 3.Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
  • 4.notes
  • 5.I recommend cooking your own black beans for the best texture and flavor (canned beans can be kind of mushy), but in a pinch, canned ones work too.

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For the Dressing

  • ¼ cup fresh lime juice
  • 3 tablespoons avocado oil
  • 1 small garlic clove, grated
  • ½ teaspoon cumin
  • ¾ teaspoon sea salt
  • Freshly ground black pepper

For the Salad

  • 1½ cups cooked black beans, drained and rinsed
  • Kernels from 2 ears fresh corn (raw), about 1½ cups
  • 1 red bell pepper, stemmed, seeded, and diced
  • ½ cup chopped cilantro (with stems), plus more leaves for garnish
  • ½ to 1 jalapeño, seeded and diced, or 1 serrano, sliced
  • ⅓ cup diced red onion
  • 1 ripe but firm avocado, pitted and diced
  • 2 tablespoons toasted pepitas, optional