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
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
In a serving bowl, add the black beans, tomatoes, corn, bell pepper, avocado and cilantro.
In a small bowl, whisk together the olive oil, vinegar, shallot, garlic and chili flakes. Season with salt and pepper.
Pour over the salad, tossing to coat.
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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