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+ servings
Black Bean and Corn Salad

Black Bean Corn Salad

Black Bean and Corn Salad - fresh  bowl of summery goodness with black beans, corn and diced veggies with a nutty, little bit of spicy, sweet and fresh flavor. Makes a great appetizer with chips, toppings on grilled meat or as a side dish.
Course Salad
Cuisine American
Keyword black beans, corn, quick and easy
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 3 -4 cups
Calories 438kcal
Author Immaculate Bites


  • 2 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans)
  • 2 cups corn (I used fresh corn )
  • 1/2 cup diced green onions
  • 1/2 fresh jalapeño pepper , seeded and minced
  • 1 red bell pepper , diced
  • ½ cup diced purple onions
  • 2 fresh plum tomatoes , seeded and chopped
  • ½ teaspoon cumin or more (adjust to taste)
  • 1 teaspoon minced garlic
  • 1 tablespoon honey
  • 1 -2 tablespoons olive oil
  • ¼ cup chopped fresh cilantro
  • Salt and pepper to taste
  • 1 avocado , peeled, seeded, and cut into chunks


  • Bring a small pot of water to a boil, then add the corn kernels, cook for about a minute or two minutes.
  • Immediately drain the water and rinse in cold water. Set aside.
  • In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, purple onions and tomatoes.
  • Add cumin, minced garlic, honey, olive oil ,cilantro, salt and pepper to taste.
  • Toss, add avocados and chill until serving.


Calories: 438kcal | Carbohydrates: 72g | Protein: 17g | Fat: 12g | Saturated Fat: 1g | Sodium: 740mg | Potassium: 1397mg | Fiber: 22g | Sugar: 15g | Vitamin A: 2235IU | Vitamin C: 82.3mg | Calcium: 96mg | Iron: 5.2mg