This is one of those “dump, stir, and done” recipes with huge payoff. Sweet corn, creamy black beans, juicy tomatoes, fresh herbs, and a simple lime dressing—it’s summer in a bowl.
🛒 What You’ll Need
- 1 (15 oz) can black beans, drained and rinsed
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 avocado, diced (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon cumin
- Salt and pepper to taste
👩🍳 Pro Tips
- Use fresh corn (grilled or boiled) if in season for best flavor.
- Add avocado right before serving to keep it fresh and green.
- Chill before serving for 30 minutes so flavors meld.
- Make it a meal by adding grilled chicken, quinoa, or serving with tortilla chips.
- Adjust to taste—this salad is super forgiving and customizable!
🧰 Tools You’ll Need
- Mixing bowl
- Cutting board + knife
- Can opener
- Citrus juicer (optional)
- Wooden spoon or salad tongs
🔄 Substitutions & Variations
- Add-ins: feta cheese, green onions, diced cucumber, jalapeño for heat
- No avocado? Skip it or use diced mango for sweetness
- Different beans: swap black beans for pinto or chickpeas
- Mexican twist: sprinkle with cotija cheese and chili powder
⏱️ Make Ahead Tips
- Can be made up to 1 day ahead (without avocado)
- Add avocado and fresh herbs just before serving
- Stores well in the fridge for 2–3 days
👩🍳 Instructions
Step 1: Prep Ingredients
Drain and rinse the black beans. Dice the onion, bell pepper, avocado (if using), and halve the cherry tomatoes.
Step 2: Combine in Bowl
In a large mixing bowl, add black beans, corn, tomatoes, red pepper, red onion, and cilantro. Toss gently to combine.
Step 3: Make Dressing
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
Step 4: Dress & Toss
Pour dressing over salad and toss gently until everything is coated. Add avocado last and fold in carefully.
Step 5: Serve or Chill
Serve immediately or chill for 30 minutes to deepen the flavor. Garnish with more cilantro and lime wedges if desired.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Avocado may brown slightly—splash of lime juice helps
- Stir well before serving leftovers
💬 Final Thoughts
This Corn and Black Bean Salad is fresh, filling, and fabulously flexible. Whether you serve it with tacos, scoop it with chips, or eat it straight from the bowl—this is one dish you’ll keep coming back to. 🌽🥑🖤
Let me know how you served it—and if you want a southwest version with chipotle dressing or a quinoa upgrade, I’d be happy to make one just for you!
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