Black Bean & Corn Salad

5 from 3 votes

Black Bean Salad with Corn, Cilantro, Onion & Avocado. A refreshing summer salad which also makes a great side dish. 

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Looking for an easy summer salad? Try this Black Bean Corn Salad. Super refreshing, easy to make and makes a great side dish!

black bean corn salad in a black bowl

How hard is it to get back to life after a vacation? Very! if you ask me right now. I returned from my Europe trip last week and since then I have been struggling to get back to work.

First there was so much laundry, unpacking etc etc but the worst bit was the jet lag. Now after some 5 days, I can finally say that I am ready to start working and the jet lag is almost gone. But the jet lag aside, the trip was super fun. I fell in love with Europe, especially Paris. Such a gorgeous city, the food is incredible, the desserts are mouthwatering. Would you guys like me to do a post on what to eat in Paris for vegetarians? Let me know!

PS: It’s hard not to fall in love with this view!

picture of eiffel towel

Before travelling to Europe, I shared a picture of this black bean salad that I have been making a lot lately on my Instagram. And to my surprise I received so many requests asking for the recipe. I wasn’t planning on sharing this recipe initially but since so many asked , here it is!

It’s one of my favorite summer salads and I have been making it often these days.

It can’t get any better than this simple Black Bean Corn Salad!

✓ The salad uses fresh simple ingredients.

✓ It has black beans, sweet corn, red onion, jalapeno, cilantro and avocados.

✓ The dressing is super simple made with olive oil, lime juice, salt and pepper. I also add little bit of maple syrup but you may skip it.

✓ You need only 10 minutes to make this salad!

✓ It is vegan and also gluten-free.

black bean and corn salad served in a small black bowl with a spoon

It’s really easy to make this salad, the only time taken is to chop the onion, jalapeno, cilantro and avocados. Once that’s done, you just have to mix everything together and you are ready to enjoy the salad.

This Black Bean Corn Salad tastes best when the flavors get some time to mix in together. So ideally mix in everything together (except avocados), wrap with a cling sheet and then refrigerate for around 30-45 minutes before serving.

Add avocados just before serving, this way they will not turn mushy.

Sarvesh is not a salad fan but he always has 2 serving of this salad.

black bean corn salad served in a black bowl

I am always looking for easy salad recipes – which can be done without much prep work and also make a good lunch. This Black Bean Corn Salad checks all those boxes!

If you want to jazz up this salad, you may add spices like cumin, smoked paprika or chipotle powder. Even cayenne would give it a nice kick! I like to keep it very simple with just salt and pepper.

This Black Bean Corn Salad is the perfect summer salad. It’s a great side dish and you can even serve it with some chips at your summer BBQ as an appetizer. Hope you guys like this one!

PS: I have used frozen corn here, which I thawed before using. You may use fresh, just cook them before using in the salad.

If you’ve tried this Black Bean & Corn Salad Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagramPinterest and Twitter to see what’s latest in my kitchen!

Black Bean & Corn Salad

5 from 3 votes
Prep: 10 minutes
Servings: 4
Black Bean Salad with Corn, Cilantro, Onion & Avocado. A refreshing summer salad which also makes a great side dish. 


  • 15 oz can black beans
  • 1 cup sweet corn fresh or frozen, if frozen thaw them, if fresh cook them before using in the recipe
  • 1 small red onion diced
  • 1 jalapeno seeded and diced
  • 1/4 cup chopped cilantro
  • 1 tablespoon olive oil
  • 1/2 tablespoon maple syrup adjust to taste
  • 2 small limes juice of
  • salt to taste
  • black pepper to taste
  • 1 avocado diced
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  • In a large bowl toss together black beans, sweet corn, diced red onion, diced jalapeno and chopped cilantro.
  • Whisk olive oil with maple syrup, salt and pepper. Add the dressing to the salad bowl and mix well.
  • Cover the bowl with a cling wrap and refrigerate for 30 minutes for the flavors to mix in.
  • Stir in the diced avocados just before serving. 


You may add these seasonings to your salad if you like – cayenne, smoked paprika, chipotle powder, cumin.


Calories: 296kcal, Carbohydrates: 39g, Protein: 11g, Fat: 12g, Saturated Fat: 1g, Sodium: 5mg, Potassium: 705mg, Fiber: 13g, Sugar: 3g, Vitamin A: 280IU, Vitamin C: 11.6mg, Calcium: 37mg, Iron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
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Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!

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