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Black Bean and Corn Salad

This black bean and corn salad is a great side dish or vegan meal. It is super quick and easy to make!
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: plant-based
Author: Bree Sheree

Ingredients

  • 2 cups canned black beans
  • 2 cups corn (I use frozen)
  • ½ cup finely chopped red onion
  • 1 cup chopped red pepper
  • 1 jalapeno pepper finely chopped (seeds removed)
  • Cilantro* (optional)

Dressing

  • 1 avocado
  • Juice of 1 lime
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon onion powder

Instructions

  • Start by opening your can of black beans and rinse them before adding to a large bowl.
  • Add the corn, red onion, red pepper, and jalapeno to the bowl as well.
  • When you are ready to eat the salad, prepare the dressing. Mash the avocado with a fork, then add the other dressing ingredients and mix everything together.
  • Add the avocado mix to the salad and mix it in evenly.
  • Sprinkle on some ground black pepper to taste if desired.

Notes

*A lot of people enjoy adding cilantro to their black bean and corn salad, so add some to taste if desired. I personally don't like it so I haven’t tested and found the ideal amount.
You can store this salad in a sealed container in the fridge for about 3 days.