Black bean corn salad with avocado on a small white plate with cilantro and lime on the side.

Black Bean Corn Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: Southwest
  • Diet: Vegan

A classic Southwest salad featuring fresh veggies and a sweet and tangy dressing. Enjoy on its own as a light main dish or as a side to your favourite Summer meals. Works great as a dip or in tacos too!



  • 1 14 oz. can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 jalapeno, de-seeded and minced
  • 1/2 cup lightly packed cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 cup red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp lime zest
  • 1 tsp white vinegar
  • 1 tsp maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • avocado for serving, optional


  1. Add all of the ingredients to a large bowl and mix well.
  2. Serve right away topped with avocado or store in the fridge in a sealed container for up to 3 days.

Keywords: black bean corn salad, southwest bean salad