This quick and easy black bean and corn salad combines corn, black beans, tomatoes, jalapeños, red onion, red pepper, cilantro, and lime for a flavor-packed salad.
No mayo, naturally gluten-free, and a healthy side dish.

Looking for a quick and easy side dish this summer? Then I have the dish for you.

This easy black bean and corn salad recipe is packed with flavor.

It’s quick and easy to make.

And it stores well for a couple of days in the refrigerator.

If you’re looking for more side dishes, check out “Side Dishes,” a page dedicated to helping round out every meal with the perfect side.

A Few Notes ABout the Recipe

This black bean and corn salad is very quick, easy, and straight-forward. However, I have a couple of little notes.

If you don’t have the time or inclination to shuck corn (I grew up in Iowa, shucked more ears than I can count, and HATE doing it…almost as much as I hate mowing grass…haha), you can substitute frozen corn. 1 ear= 3/4 C. frozen corn. So for the recipe, you would need a total of 3 cups of frozen corn.

The avocado is completely optional. Many versions of this recipe include it. I, personally, can’t stand avocado, so it’s not included in many recipes in our household.

For the olive oil, there are multiple versions on the grocery store shelf. There are normally two kinds of extra virgin olive oil- the greenish stuff (good for non-cooking, such as this recipe) and the yellow stuff (okay for sautéing and heating). I suggest using the green stuff.

This quick and easy black bean and corn salad combines corn, black beans, tomatoes, jalapeños, red onion, red pepper, cilantro, and lime for a flavor-packed salad. No mayo, naturally gluten-free, and a healthy side dish.

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Easy Lime Corn Bean Salad with Cilantro

This quick and easy black bean and corn salad combines corn, black beans, tomatoes, jalapeños, red onion, red pepper, cilantro, and lime for a flavor-packed salad. No mayo, naturally gluten-free, and a healthy side dish.

Course Side Dish

Prep Time 15

Cook Time 5

Total Time 20

Ingredients

4 ears fresh corn *see notes for substitute
2 15-oz cans black beans rinsed and drained
3 large tomatoes chopped
3 jalapeno peppers seeded and chopped
1 C. red onion chopped
1 red pepper chopped
1 avocado optional. Chopped.
8 Tbsp. lime juice
4 Tbsp. olive oil extra virgin
2 Tbsp. red wine vinegar
1/3 C. cilantro finely chopped
2 tsp. salt
1/2 tsp. ground black pepper

Instructions

Cook shucked corn in boiling water for 5 minutes. Drain and cool. Cut kernels from cobs and set aside. (Or substitute corn as described in notes).
In a medium bowl, whisk together lime juice, olive oil, red wine vinegar, cilantro, salt, and pepper. Set aside.
Mix together corn, black beans, tomatoes, jalapeño peppers, red onion, and red pepper. Optional: if using, mix avocado in at this same time.
Pour dressing over. Stir to coat all ingredients.
Cover and refrigerate until ready to serve.

Notes

*If you don’t have time (or the inclination) to boil fresh corn and cut it off cob, one ear of corn is approximately 3/4 C. of corn. You can substitute a total of 3 cups of frozen corn (thawed).

Conclusion

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