Delight in the vibrant and refreshing flavors of our Black Bean and Corn Salad. This easy-to-make dish combines black beans, sweet corn, colorful bell peppers, and fresh cilantro, all tossed in a zesty lime dressing. The result is a deliciously crisp and satisfying salad that’s perfect as a side dish or a standalone light meal. Whether served at picnics, barbecues, or as a quick and nutritious lunch option, our Black Bean and Corn Salad offers a burst of Southwestern-inspired goodness in every bite. Enjoy the medley of textures and tastes in this simple and flavorful recipe.
Black Bean and Corn Salad Recipe | S2Recipes
Details Black Bean and Corn Salad Recipes
Prep Time: 25 mins
Total Time: 25 mins
Servings: 6
Ingredients For Black Bean and Corn Salad Recipes
½ cup olive oil
⅓ cup fresh lime juice
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Instructions: Black Bean and Corn Salad Recipes
Step 1: Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
Step 2: Combine in a salad bowl beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
Step 3: Shake dressing again, pour over salad, and toss to coat.
My daughter made it as written without reading the comments, and I have to agree that the amount of olive oil is WAY too much. It should have 1 to 2 TBSP max. We also had to increase the lime juice a good deal. Good set of ingredients, but the recipe really should be edited if that's possible to rectify the olive oil error.
Excellent light summer salad with many bold flavors. I followed everyone's suggestion and cut the oil to 1/4 cup. I also used cherry tomatoes direct from the garden along with bell pepper and cilantro. Be sure to add enough lime juice as it's the key ingredient in my opinion. Previously I included the recommended avocado. This time I didn't and I believe the salad is much better without it. It might be ok to serve it as slices on top of the salad. (If you include the avocado in any form be sure to remove a couple more tablespoons of oil.)
Pretty good! I gave it four because I saw the other reviews on the Olive oil being too much, so I did a test on a little, and they were right. Cut the oil down to 1/4 cup. I added a dash of cumin. Made it good for a healthy side dish. Thanks for this oh, and I used leftover black beans from fridge that I made earlier in the week from scratch. Worked perfectly with a half bag of frozen corn. Fantastic
My friend made this with halved cherry tomatoes instead of regular tomatoes. I would do the same. I LOVE this salad!
Per others’ suggestions, I used 1/4 cup olive oil and 1/2 cup lime juice. A scant 1/4 cup of finely diced red onion replaced the scallions and I omitted the avacado. Fresh frozen bi-color corn added all the sweetness this recipe needed and my patio-grown mini grape tomatoes were added whole (1/2” minis!), keeping the veggies looking crisp. I was a hit with burgers for a summer patio barbeque.
This was a very good recipe! However, I agree with other reviewers, I think there’s too much oil. So I think next time I’ll use 1/3 c. oil and 1/2 c. fresh lime juice. I’m also going to try using Roma tomatoes instead of normal tomatoes since they hold they shape better and don’t get as mushy. This salad is great on pulled pork and rice bowls with a bit of cilantro lime sauce!
Delicious, the dressing really makes this pop. I usually leave out the avocado and tomato and and more chopped peppers, and it keeps really well. Great with grilled meat.
This was really good and enjoyed by my whole family!
Beautiful colors. Would make again!
All Nutrifacts of Black Bean and Corn Salad Recipes
