Black Bean Corn Salad...This Stuff Is Guuuud!
Prep time
Total time
This black bean corn salad is so addictive, good, easy, flavorful and loaded with vegetables! It makes a great side dish, appetizer, and healthy snack.
  • 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)
  • 1½ Tablespoon fresh lime juice
  • ½ teaspoon olive oil
  • 1 teaspoon chili powder (can add more)
  • 1 teaspoon salt
  • Pinch of cumin
  1. Add beans and vegetables to a large bowl.
  2. Stir to combine.
  3. Mix the chili lime dressing ingredients together in a small bowl.
  4. Add dressing to salad.
  5. Toss to combine.
  6. Refrigerate for at least an hour.
  7. Serve.
  8. (Add diced avocado drizzles with lime juice before serving if desired.)
~TIPS~ 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.
Recipe by Divas Can Cook at