Black Bean Corn Salad…This Stuff Is Guuuud!
I’ve made this black bean corn salad twice this week! Once as a side dish when I had dinner with the in-laws (served it with roasted chicken and couscous) and once as a healthy snack for me to snack on throughout the week. Yep, this stuff is just THAT good…. and loaded with pretty vegetables!
It’s fresh, colorful, crunchy, flavorful and goes well topped on grilled chicken or fish or served as a salsa appetizer with tortilla chips. Tomorrow I’m going to stuff this in between a flour tortilla with monetary Jack cheese and see how it taste as a quesadilla (mmm I’m getting happy just thinking about that one!)
This black bean corn salad has a very light chili lime dressing that adds a tad bit of flavor without overpowering the fresh ingredients which I love. I’ve had black bean corn salads in the past that was so saturated in yummy dressings that I really couldn’t taste the natural flavors of the veggies. You could totally skip the dressing and it would still be good!
Another thing that I love about this black bean corn salad is that it’s soooo easy to make! The hardest part is chopping up the ingredients. Once everything is diced , just mix it up, add a light dressing and its done!!
It’s AMAZING if you let it sit overnight before serving, but I’ve never been strong enough to do that. I dig right in as soon as I’m done stiring it up! This recipe makes a lot so you may or may not have some left over if you’re planning on sharing.
Watch me make this black bean corn salad from start to finish!
Get the Recipe: Black Bean Corn Salad...This Stuff Is Guuuud!
Ingredients
- 11 oz sweet corn, drained (I use Mexican steamed canned corn or fresh grilled corn)
- 15 oz black beans, rinsed & drained (l used Bush low-sodium canned black beans)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 pint grape tomatoes, diced
- 2-3 cloves garlic, minced
- 2-3 Tablespoons fresh cilantro, chopped
- 1 avocado, diced (optional)
- CHILI LIME DRESSING
- 1 1/2 Tablespoon fresh lime juice
- 1/2 teaspoon olive oil
- 1 teaspoon chili powder, can add more
- 1 teaspoon salt
- Pinch of cumin
Instructions
- Add beans and vegetables to a large bowl.
- Stir to combine.
- Mix the chili lime dressing ingredients together in a small bowl.
- Add dressing to salad.
- Toss to combine.
- Refrigerate for at least an hour.
- Serve.
- (Add diced avocado drizzles with lime juice before serving if desired.)
Notes
Flavors will intensify as it sits!
Use grilled corn for a smokey taste
Serve as an appetizer with tortilla chips, placed on top of grilled meats, or as a side dish instead of a salad.
This is a family favorite and I have to double everything because our family of four cannot get enough with just one 2 serving each. We use this bean salsa on burritos, on cilantro rice bowls and nachos. Super tasty! Thanks for sharing this recipe!
How much of the wet ingredients should i use the lime stuff.
This came out delicious!! I’m bringing it a party, I have a feeling it’s going to be a crowd favorite. I’m just happy to find a great chip dip that does not consist of fattening cheeses and refried beans! Thanks! 🙂
How many servings per recipe as printed? Doing a party and need to know
Hey! When I make it as listed, it serves about 8.
Sorry! I have the answer to my question. Re-read the recipe an realized the quantities were right there.
Could you please post the recipe for “Chili Lime Dressing”, as I couldn’t find the quantities. This looks yummy and I think my husband would enjoy it.
Looks delicious
That is such a colorful dish.looks delicious.
Absolutely amazing! I made this for a potluck at work and my boss was hunting me down for the recipe! Love love love this! Thank you<3
I’m gonna make this for Easter. Looks so delicious and colorful. 🙂
DELICIOUS!!! I made this last night over grilled Tilapia. This evening we put grilled chicken in it and made burritos. Very light and healthy. My husband even liked it!!!
love this
I have a question..Ziplist is no longer supporting the recipe box or saving recipes, do you have an alternative for this?
I think my poor printer can’t handle the pressure. I’ve already printed enough recipes to make a cook book for you by now lol. This dish looks absolutely amazing. I like the fact that it so versatile that it’s a stand alone dish or could be used to top grilled chicken or toss into some lettuce with extra helping of the dressing! My table spread tonight will have this and most likely everything else I’m having will be from this website. This is a diamond of a web site. Thanks so much!
Just made this, and it’s delicious! Had to leave out the avocado and fresh cilantro cause I didn’t have any, and it’s still delicious! Will definitely make again!
It’s also delish with the addition of shrimp! Love it.
We made this last night. It was a great fresh treat for this preggo mama who is ALWAYS looking for yummy salads! We actually put it on burritos (or, in my case – a burrito bowl) – with vegetarian refried beans, ground beef and guacamole. My husband may or may not have licked the plate! And leftovers were just what the doctor (or baby) ordered today!! Thanks!
I must say, to my surprise, this is really good I made it last week and i am about to make more right now. I love the ingredients but would neve have thought mixing them all together would taste good with no meat or noodle or rice lol but shockingly I LOVE it and these ingredients will undoubtedly be on my grocery list everytime i go shopping <3
Love love love!!! I added mango, left out the avocado and it was so good. Thanks for the recipes, you never let me down.
I have made this twice now, and it is so delicious and beautiful to look at. I definitely recommend adding the avocado. Eat it as a salad, over chicken or fish, with chips, it goes with anything.
I have made this twice in less than two weeks it’s absolutely the best it’s a hit in my house!! 🙂
Delicious! Made it last night. Added some paprika as well – gave it a nice zing and oh so yummy.
SImply tastes soooo guuuud! Another winner!
I made this yesterday, I added Grilled Chicken, shredded cheese and white corn crunchy taco shells and made chicken tacos OMG I ate about six!!
Just made this for Memorial Day and it is soooo guuud! And it is healthy too, thanks Mrs. Diva.
Super delicious! I cooked the onion, bell peppers, and garlic (because I like those things cooked better than raw). I also added some honey to the dressing. Gave it a great spicy/sweet flavor.
I made this salad and it is awesome! Thank you so much for your fantastic recipes. They are truly a life saver!
I added a jalapeno diced with seeds removed and let me tell you, it’s FANTASTIC both ways. I would honestly triple this recipe if I could make sure the avocado wouldn’t brown in the next few days. It’s so delicious.
This stuff was amazing! i couldnt believe how good it was 🙂 great recipe!
Wow! I just tasted this before I let it sit and it’s deliciously yummy! This will definitely be a recurring meal in my house as we are eating more healthy. Thanks!
I Actually Used This Recipe As An Ingredient With Your Spin Wheel Recipe And It Was Delish
Girl This Stuff Is Soooooo Freakin Delicious.. I Have Leftovers And I’m Thinkin About Adding This As A Toppin On My Tilapia.
So why I eat almost a whole bowl of this? My children and husband got their 1 serving each and I smashed the remaining. I almost felt guilty but I remembered how healthy it was. lol
Rated at 10000%%!!!!
I made this and my family ate it UP within a few hours of dinner, I was so mad cause I was dreaming of leftovers for lunch!!
Thank You for sharing your talents with us
I made this and we ate it SO FAST!! DECLICIOUS AND EASY
I luv ur recipes, Thank U