I love my version of this Corn And Black Bean Salad Recipe Healthy. I combine roasted corn kernels, black beans, and cherry tomatoes with diced avocado and red onion. A squeeze of lime, minced garlic, cumin, and red pepper flakes add brightness. It makes a refreshing, healthy summer side dish.

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I’ve been experimenting with different twists on classic summer sides and this roasted corn and black bean salad really surprised me. I first tried it on a sunny weekend lunch and was blown away by the burst of flavors.

The combo of 2 cups fresh roasted corn kernels and a can of black beans with the acidity of 1/4 cup fresh lime juice, along with a drizzle of 2 tablespoons olive oil, makes it really refreshing. Toss in 1 cup cherry tomatoes, diced ripe avocado, thinly sliced red onion, and red bell pepper for a nice crunch and juicy bite.

I also add a minced garlic clove, 1/2 teaspoon ground cumin and a pinch of red pepper flakes for that extra kick, seasoning it all with salt and pepper. If you’re into easy and super tasty vegan side dishes, this salad is def worth a try for your summer meals.

Enjoy!

Why I Like this Recipe

I like this recipe because I love how all the fresh ingredients mix together and give a burst of flavor in every bite. I like that it’s healthy but still really satisfying, so I feel good eating it. I enjoy the kick from the spicy lime dressing because it makes the dish unique and fun. I also appreciate that it’s easy to make, but still tastes like a fancy meal.

This Black Bean and Corn Salad is seriously one of the best summer side dishes ever Its got roasted corn that’s a little charred, black beans, cherry tomatoes, avocado and even red onion all tossed together in a tangy lime and olive oil dressing. The mix of flavors really comes through after you let it sit a bit so everything mingles together Its a super healthy and tasty dish that i love having around for picnics or lazy summer dinners.

Ingredients

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Fresh roasted corn adds natural sweetness, crunch, and healthy carbs to the salad.
Black beans deliver protein, fibre, and a satisfying hearty texture.
Cherry tomatoes supply a tangy burst of flavor and a vitamin C boost.
Avocado gives a creamy touch and healthy fats that enrich the dish.
Red onion introduces a sharp, zesty kick paired with useful antioxidants.
Red bell pepper offers crisp texture, vibrant color, and extra vitamin C.
Fresh lime juice provides tang and brightens the blend of robust flavors.
Olive oil adds smooth richness and helps bring all the ingredients together.

Ingredient Quantities

2 cups fresh roasted corn kernels (about 3 ears of corn)

1 (15 oz) can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1/2 red onion, thinly sliced

1 red bell pepper, diced

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin

A pinch of red pepper flakes (optional for a spicy kick)

Salt and pepper to taste

How to Make this

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1. Preheat your oven to 400°F and roast the corn ears for about 10-15 minutes until they’re a bit charred; once cool, cut the kernels off the cob for about 2 cups.

2. In a large bowl, add the roasted corn kernels, drained black beans, halved cherry tomatoes, diced avocado, thinly sliced red onion, and diced red bell pepper.

3. In a small bowl, mix together 1/4 cup fresh lime juice, 2 tablespoons olive oil, the minced garlic, 1/2 teaspoon ground cumin, and a pinch of red pepper flakes if you want it spicy.

4. Season the dressing with salt and pepper to taste and stir until well combined.

5. Pour the dressing over the salad mixture and toss gently so that everything gets coated evenly.

6. Let the salad sit for about 10 minutes so that the flavors can really mix together.

7. Taste the salad and adjust the salt, pepper or lime juice if needed for a perfect balance.

8. Serve chilled or at room temperature as a fresh, healthy side for any summer meal.

Equipment Needed

1. Oven for preheating and roasting the corn
2. Baking tray to roast the corn ears
3. Knife for dicing the avocado, slicing the red onion, cutting the bell pepper, and halving the cherry tomatoes
4. Cutting board for all your chopping tasks
5. Large bowl to mix the roasted corn, black beans, tomatoes, avocado, red onion and red bell pepper
6. Small bowl to combine the lime juice, olive oil, garlic, cumin, and red pepper flakes
7. Measuring cups and spoons to get the right amounts of lime juice, olive oil, cumin, and other seasonings
8. A colander to drain and rinse the black beans if needed
9. A mixing spoon or spatula to toss the salad and coat all the ingredients evenly

FAQ

Q: How long can I keep this salad in the fridge?

It should keep for about 2 days, but its best eaten the same day since avocado can turn mushy.

Q: Can i use frozen corn instead of roasted fresh corn?

Yeah, you can but try to roast it first in a pan to get some char flavors.

Q: Is the red pepper flakes truly necessary?

It's optional if you like a little heat in your salad, but you can totally leave it out.

Q: How do i avoid the avocado turning brown?

A squeeze of extra lime or just add the avocado at the last minute will help prevent browning.

Q: Can i prep this salad ahead of time for a party?

You can prep most ingredients ahead, but its better to add avocado and tomatoes right before serving so they dont get too soft.

Black Bean And Corn Salad Recipe Substitutions and Variations

Fresh roasted corn kernels – if you can’t get fresh ones, you can use frozen corn kernels, just thaw them out first; they work pretty well.
Black beans – you could easily swap these for pinto beans or even kidney beans if that’s what you have in your pantry.
Cherry tomatoes – grape tomatoes or even diced regular tomatoes can really do the trick if cherry tomatoes are hard to find.
Red onion – if you want a milder flavor, try using a sweet onion or even some scallions instead.
Ripe avocado – if you’re not into avocados, you might put in some diced mango for a bit of sweetness or simply leave it out.

Pro Tips

1. When roasting the corn, keep an eye on it as it can go from perfectly charred to burnt pretty fast, so it’s always better to check it halfway through the time suggested.

2. Before mixing the dressing with everything else, give it a taste to see if the balance between lime and olive oil feels right to you, sometimes a little extra lime juice makes a big difference.

3. Allowing the salad to sit for the 10 minutes really helps the flavors blend together so try not to rush that step even if you’re super hungry.

4. If you’re into extra heat, don’t be afraid to add more red pepper flakes or even a dash of another spice to pump up the flavor just slightly.

Black Bean And Corn Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven for preheating and roasting the corn
2. Baking tray to roast the corn ears
3. Knife for dicing the avocado, slicing the red onion, cutting the bell pepper, and halving the cherry tomatoes
4. Cutting board for all your chopping tasks
5. Large bowl to mix the roasted corn, black beans, tomatoes, avocado, red onion and red bell pepper
6. Small bowl to combine the lime juice, olive oil, garlic, cumin, and red pepper flakes
7. Measuring cups and spoons to get the right amounts of lime juice, olive oil, cumin, and other seasonings
8. A colander to drain and rinse the black beans if needed
9. A mixing spoon or spatula to toss the salad and coat all the ingredients evenly

Ingredients

2 cups fresh roasted corn kernels (about 3 ears of corn)
1 (15 oz) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 ripe avocado, diced
1/2 red onion, thinly sliced
1 red bell pepper, diced
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon ground cumin
A pinch of red pepper flakes (optional for a spicy kick)
Salt and pepper to taste

Directions

Preheat your oven to 400°F and roast the corn ears for about 10-15 minutes until they're a bit charred; once cool, cut the kernels off the cob for about 2 cups.
In a large bowl, add the roasted corn kernels, drained black beans, halved cherry tomatoes, diced avocado, thinly sliced red onion, and diced red bell pepper.
In a small bowl, mix together 1/4 cup fresh lime juice, 2 tablespoons olive oil, the minced garlic, 1/2 teaspoon ground cumin, and a pinch of red pepper flakes if you want it spicy.
Season the dressing with salt and pepper to taste and stir until well combined.
Pour the dressing over the salad mixture and toss gently so that everything gets coated evenly.
Let the salad sit for about 10 minutes so that the flavors can really mix together.
Taste the salad and adjust the salt, pepper or lime juice if needed for a perfect balance.
Serve chilled or at room temperature as a fresh, healthy side for any summer meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.