Spicy Black Bean and Corn Salad Recipe

Spicy Black Bean and Corn Salad Recipe

A refreshing and vibrant Black Bean and Corn Salad featuring black beans, corn, fresh vegetables, and a zesty lime-cilantro dressing. Perfect as a light side dish or a healthy snack, this salad combines a variety of textures and flavors including creamy avocado and a touch of heat from jalapeno.

CourseSalad
CuisineAmerican
Keywordblack bean and corn salad, black bean salad, corn salad, avocado salad, lime cilantro dressing, vegetarian salad, summer salad, healthy salad, no-cook salad, No-Cook
Prep Time20 minutes
Total Time20 minutes
Servings6 servings
Calories220kcal

Ingredients

Salad

  • 1 (14.5 oz) can black beans, rinsed and drained well
  • 1 cup fresh or frozen corn, thawed according to package instructions
  • 1 cup chopped tomato (Roma, cocktail, grape, etc.)
  • 1 cup seeded and chopped orange bell pepper
  • ⅓ cup diced red onion, rinsed and drained
  • 1 medium avocado, diced (fairly firm but ripe)
  • 1 small jalapeno, seeded and minced (optional)

Dressing

  • 3 tablespoon olive oil
  • 2 ½ tablespoon fresh lime juice
  • ⅓ cup chopped fresh cilantro
  • 1 clove garlic, minced (1 tsp)
  • 1 teaspoon honey
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Whisk together all dressing ingredients in a small mixing bowl. Season with salt and freshly ground black pepper to taste. Chill the dressing until ready to use to allow flavors to meld.
  2. In a large bowl, add the rinsed and drained black beans, thawed corn, chopped tomatoes, seeded and chopped orange bell pepper, diced red onion, diced avocado, and minced jalapeno if using. Gently toss the ingredients together.
  3. Pour the prepared dressing over the salad mixture and toss gently to coat all ingredients evenly. Serve immediately for freshest flavor and texture.

Notes

  • For extra flavor, roast the bell pepper over a gas flame or under a broiler, turning occasionally. Then transfer it to a sealed bag to steam for 10 minutes before peeling away most of the blackened skin.
  • Grilling the corn and bell pepper adds a smoky depth to the salad.
  • Serve the salad alongside honey lime shrimp and coconut rice for a complete meal.
  • This salad pairs well with grilled chicken breasts or thighs, grilled or pan-seared salmon, quinoa, or flank steak.

Nutrition

Serving: 1 cup | Calories: 220kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 150mg | Fiber: 8g | Sugar: 4g

Spicy Black Bean and Corn Salad Recipe https://queenrecipe.com/spicy-black-bean-and-corn-salad-recipe/ March 8, 2026