Easy Black Bean Corn Salad - So Addictive Recipe Video

I'm on my second batch in a week of this black bean corn salad! It's just so good! Fresh, crunchy, colorful, flavorful and so versatile! Serve it with tortilla chips, a side salad or placed on top of grilled meats. So yummy!


Preparation Time25 MinDifficulty LevelEasy
Speciality, Vegetarian
Main IngredientInterest Group,


 Sweet corn kernels11 Ounce, drained (Mexican steamed canned corn or fresh grilled corn)
 Black beans15 Ounce, drained, rinsed (Bush low-sodium canned black beans)
 Green bell pepper1 , seeded, diced
 Red bell pepper1 , seeded, diced
 Red onion1 Small, diced
 Grape tomatoes1 Pint, diced
 Garlic3 Clove (15 gm), minced
 Fresh cilantro3 Tablespoon, chopped
 Avocado1 , diced (drizzled with lime juice to avoid browning) (Optional)
For chilli lime dressing
 Fresh lime juice1 1⁄2 Tablespoon
 Olive oil1⁄2 Teaspoon
 Chilli powder1 Teaspoon (to taste)
 Salt1 Teaspoon
 Cumin1 Pinch

Nutrition Facts

Serving size

Calories 619 Calories from Fat 65

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 373.4 mg15.6%

Total Carbohydrates 111 g36.9%

Dietary Fiber 27.4 g109.4%

Sugars 22.6 g

Protein 24 g49%

Vitamin A 44.9% Vitamin C 93.4%

Calcium 11.3% Iron 25%

*Based on a 2000 Calorie diet


1. In a large bowl add beans, corn and vegetables. Stir to combine.
2. In another small bowl mix the chili lime dressing ingredients together.
3. Add the dressing to salad. Toss to combine.
4. Refrigerate for at least an hour.
5. Add diced avocado drizzled with lime juice before serving if desired.

6. In a serving bowl or plate serve the salad chilled with crusty bread or as it is.

Editors Review

Black beans are nutritious and high in flavor. Monique combines beans with corn to create a nutritious low fat salad. Use Monique's recipe to create a light summery salad that is ideal with fried chicken or roast meat.