Dessert

Black Bean & Corn Salad Recipe

Name: Black Bean & Corn Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 (15-oz.) can black beans, rinsed and drained; 1 avocado, chopped; 1/4 medium red onion, finely chopped; 1 jalapeño, seeds removed, finely chopped; 1 cup frozen corn, thawed; 1/2 cup quartered cherry tomatoes; 1/4 cup finely chopped fresh cilantro; 1/4 cup crumbled cotija cheese; 1 garlic clove, finely chopped; Juice of 1 lime; 2 Tbsp. extra-virgin olive oil; 1 1/2 tsp. honey; 1/2 tsp. ground cumin; Kosher salt, to taste; Freshly ground black pepper, to taste

Bylilan Sage June 27, 2026June 27, 2026

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Introduction

This Black Bean & Corn Salad is a vibrant and fresh dish perfect for a light lunch or a flavorful side. Packed with colorful vegetables and a zesty lime dressing, it’s easy to prepare and full of texture and taste.

A white round bowl holds a colorful salad with four main layers mixed together: bright yellow corn kernels, small black beans, chunks of light green avocado, and chopped red cherry tomatoes. These are combined with pieces of purple onion and scattered white crumbled cheese. Green chopped cilantro is spread on top, adding a fresh touch. A silver spoon rests inside the bowl, with some salad on it. The bowl is placed on a white marbled surface, next to a clear glass of water with bubbles and a halved lime with some cilantro leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15-oz.) can black beans, rinsed and drained
1 avocado, chopped
1/4 medium red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 cup frozen corn, thawed
1/2 cup quartered cherry tomatoes
1/4 cup finely chopped fresh cilantro
1 garlic clove, finely chopped
Juice of 1 lime
2 Tbsp. extra-virgin olive oil
1 1/2 tsp. honey
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1/4 cup crumbled cotija cheese

Instructions

Step 1: In a large bowl, toss together the black beans, chopped avocado, red onion, jalapeño, corn, cherry tomatoes, and cilantro until evenly mixed.
Step 2: In a small bowl, whisk the garlic, lime juice, olive oil, honey, and ground cumin. Season with kosher salt and freshly ground black pepper to taste.
Step 3: Pour the dressing over the bean and vegetable mixture, then toss gently to coat everything well. Add the crumbled cotija cheese and toss once more. Adjust seasoning with salt and pepper if needed.

Tips & Variations

For extra heat, leave some jalapeño seeds in or add a dash of cayenne pepper to the dressing.
Use fresh grilled corn instead of frozen for a smoky flavor.
Swap cotija cheese for feta if you prefer a different tangy cheese.
The avocado can be replaced with diced cucumber for a lighter crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, it’s best to add it just before serving if you plan to store leftovers. The salad can be enjoyed cold or at room temperature.

How to Serve

A close-up view of a colorful salad served in a white bowl showing a mix of roughly four main layers: black beans, bright yellow corn kernels, chopped red onions, and ripe red tomato pieces. There are chunky green avocado cubes scattered evenly on top, with white crumbled cheese sprinkled throughout. Small bits of green herbs add a fresh touch, and a silver spoon scoops some salad in the lower left area. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the bean mixture and dressing in advance, but add the avocado and cheese just before serving to keep them fresh.

Is this salad suitable for vegans?

To make it vegan, omit the cotija cheese or substitute it with a vegan cheese alternative.