This black bean corn salad is so flavorful and refreshing! A classic Southwestern combo of black beans, corn, tomato, red pepper, avocado and cilantro makes a simple but so very balanced and flavorful salad. Serve it as a dynamite lunch for two over a bed of greens or as a delicious side dish.
This is one of those must have recipes. So simple and so good in so many ways!
Black bean salad ingredients
Black beans — of course, if time allows I recommend cooking dried beans for the best flavor and texture, but canned ones of course are a great choice and time saver. If you have a pressure cooker this also saves time when preparing dried beans.
Corn — The perfect pair for black beans! I use sweet canned corn for the black bean salad, but you could also use cooked fresh corn or defrosted frozen corn.
Cherry tomatoes and red pepper — a great way to add a pop of colour and flavor.
Avocado — adds a hint of creaminess that compliments the texture of the corn, tomato and red pepper.
Cilantro — Adds a bright, green flavor to an otherwise simple black bean salad.
Feta cheese — completely optional, serve it on the side and add a little, a lot, or skip it all together.
Greens — for extra nutrients. Serve this salad over a bed of your favorite greens. I find young arugula or mixed young greens the best choice. Or try butter lettuce or even romaine hearts.
And the dressing — a simple, classic dressing made with olive oil, apple cider vinegar, shallot, garlic and chili flakes for a little extra kick.
Preparing ahead of time
If you want you can prepare this salad in advance. Just add the avocado directly before serving so that it will keep it ´s green color. I also like to add the fresh cilantro before serving. Otherwise, the other ingredients hold up well and can be stored in the fridge for up to 3 days.
How to serve this black bean corn salad
I love this served as lunch for two, but you can also serve it as a side with grilled fish, seafood, chicken or vegetables. It also pairs well with veggies burgers and tacos! Or try adding it to burritos or quesadillas, or as a fresh topping for nachos. You could also serve it mixed together with a little cooked grains, such as spelt.
More of my favourite salads
- Black Bean Salad with Avocado and Mango
- Celery Salad with Apple and Fennel
- Zucchini Salad with Chickpeas, Lemon, Parmesan, and Fresh Herbs
- Red Cabbage Mango Slaw
- Pear Fennel Salad with Sumac and Mint
Black Bean Corn Salad
Ingredients
For the salad:
- 1 x 400 g can black beans, drained and rinsed
- 200 g cherry or grape tomatoes, halved
- 1 x 170 g can sweet corn, drained
- 1 red bell pepper, diced
- 1 avocado, peeled and cubed
- 1 small bunch fresh cilantro, chopped
- 75 g crumbled feta cheese (optional)
- 4 handfuls young rucola leaves or mixed young greens
For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar (unfiltered)
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- pinch red pepper flakes
- Sea salt and freshly ground pepper, to taste
Method
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In a serving bowl, add the black beans, tomatoes, corn, bell pepper, avocado and cilantro.
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In a small bowl, whisk together the olive oil, vinegar, shallot, garlic and chili flakes. Season with salt and pepper.
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Pour over the salad, tossing to coat.
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Divide the salad leaves among plates and top with the black bean corn salad mixture. Sprinkle with crumbled feta or serve on the side (if using). Enjoy!
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