I love this Southwestern Black Bean Salad with corn, tomatoes, and avocado when the weather gets warm. It’s simple to prepare, and you don’t need to turn on your oven.
Black Bean Salad
I love making this Southwestern Black Bean Salad once the weather warms up because it’s fresh, colorful, and always a hit for summer gatherings. The combination of black beans, corn, crisp vegetables, lime, and cilantro gives it so much flavor with very little effort. I’ll serve it as a side dish for grilled chicken or steak, scoop it up with tortilla chips as an appetizer, or pile it onto taco salads for an easy lunch or dinner. Best of all, it comes together in about 15 minutes and is high-fiber, plant-based protein, and plenty of fresh summer flavor.
Why This Black Bean Salad Recipe Works
This Southwest black bean salad has a delicious mix of flavors and textures: soft beans and avocado, crunchy onions, juicy tomatoes, sweet corn, and tart lime juice. It’s a wonderful summer side dish to serve with grilled meat, fish, or chicken.
- Perfect for summer parties: It’s served cold, can be made ahead, and feeds a crowd.
- Great for meal prep: The flavors get better as the salad sits in the fridge. Just wait to add the avocado until right before serving.
- Simple: Cook the corn, chop the vegetables, and mix everything together.
- High in fiber and plant-based protein: Black beans make this salad hearty and satisfying while adding plenty of nutrients.
- No cooking required: Aside from optional corn prep, everything comes together quickly with simple pantry and fresh ingredients.
Ingredients You’ll Need
Here’s more on all the ingredients needed to make this healthy black bean salad. See the recipe card below for the exact measurements.
- Black beans provide protein and fiber. Rinse and drain one can.
- Corn: If making it in the summer, fresh corn is delicious. You’ll need about 2 medium-sized cobs for 9 ounces. You can grill the corn on the cobs or remove the kernels and sauté them on the stove. You can also use frozen corn (thaw it first), and either add it uncooked or cook it.
- Vegetables: Tomatoes and avocados.
- Cilantro for freshness.
- Aromatics: Red onion and scallions.
- Black bean salad dressing: Lime juice, olive oil, salt, and pepper
- Jalapeño is optional, but great if you like spicy food.
How to Make Black Bean and Corn Salad
This black bean salad recipe couldn’t be easier! Just chop, then mix everything in one bowl. See the recipe card at the bottom for printable directions.
- Combine all the black beans, corn, onions, tomatoes, jalapeño, cilantro, salt, and pepper in a large bowl.
- Vinaigrette: You don’t need to make the lime vinaigrette in a separate bowl. Just squeeze the lime over the bean mixture and stir in the olive oil.
- Marinate the salad in the refrigerator for at least 30 minutes to let the flavors meld. Then, add the avocado right before serving to prevent it from browning.
Customize It
- Vegetables: Try it with bell peppers, jicama, or cucumbers.
- Fruit: Mix in diced mango like this black bean mango salsa.
- Not a cilantro fan? Use chives or parsley.
- Add more seasoning, like cumin, chili powder, or garlic powder.
- Make it spicier by adding jalapeno with the seeds, serrano peppers or cayenne pepper.
- Add some cheese, such as cotija or queso fresco.
Serving Suggestions
Besides serving it as a side dish, it’s also great as an appetizer with tortilla chips or a topping on taco salads or tacos.
Storage
- Refrigerate the black bean salad for up to 4 days. The avocado will brown, so you may want to add it to individual portions rather than to the whole salad if you plan on having leftovers.
- Make ahead: If you’re serving it at a party, make it the day before.
More Black Bean Recipes You’ll Love
If you’re looking to add more fiber to your diet, check out these five healthy black bean recipes for your next meal!
Yield: servings
Serving Size: 1 /2 cup
- 15 ounce can black beans, rinsed and drained
- 9 ounce cooked corn, fresh or frozen (thawed if frozen)
- 1 medium tomato, chopped or 1 cup cherry or grape tomatoes
- ⅓ cup red onion, chopped
- 1 scallion, chopped
- 1 ½ – 2 limes, juice of
- 1 tablespoon olive oil
- 2 tablespoon fresh minced cilantro, or more to taste
- kosher salt , and fresh pepper
- 1 medium Hass avocado, diced
- 1 jalapeno, diced, optional
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In a large bowl, combine the beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
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Squeeze fresh lime juice to taste and stir in olive oil.
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Marinate in the refrigerator 30 minutes.
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Add avocado just before serving.
Last Step:
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Serving: 1 /2 cup, Calories: 97 kcal, Carbohydrates: 14 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Sodium: 139 mg, Potassium: 282 mg, Fiber: 5 g, Sugar: 2 g, Vitamin A: 198 IU, Vitamin C: 10 mg, Calcium: 21 mg, Iron: 1 mg
