This black bean and corn salad is so delicious and healthy! When I make it I eat it until I am so full and then I can’t wait to eat more of it! I wake up thinking about it, if I know I have some in the fridge! It is just really my type of favorite food! It’s fresh and full of flavor and my favorite way to eat this is with tortilla chips! The thin light and crispy Late July tortilla chips to be exact!
My kids love this as well! They have grown up on fresh food like this and they have a crazy kinda love for cilantro. I have to buy at least two bunches of cilantro at a time! During the warmer months I can’t grow enough of it. My kids eat it like they would lettuce on tacos, but thankfully its super good for you. So I am very thankful that they have a healthy appetite! Although they love junk as well!
We even have had this for dinner before! Your know when it’s hot in the summer and you don’t feel like cooking! This black bean and corn salad is so healthy though! You can feel good about eating this yourself and know your whole family is getting their veggies in!
In the warmer months this is a favorite to bring to BBQ’s or potlucks. It is so easy to make as well! You can make it ahead of time and it only gets better while sitting the fridge for a day!
This Side Dish is so Quick to Make!
The first step to making this healthy black bean and corn salad is to dice the red onion, red bell pepper, and cilantro. Make sure that you diced everything finally. That way you get a little bit of everything in each bite!
This dressing has a great flavor! It is tangy from the lime and sweet from the honey (or maple syrup if you made this vegan). The garlic adds a great depth of flavor along with the chili powder. When you marry them all together and it is so delicious!
Once you have diced the onion, bell pepper, and cilantro you combine them all in a medium sized bowl and set aside. Then pour on the dressing and mix well.
Lastly, I add the avocado because I don’t want to make it soft by handling it too much and I don’t want it to get brown. Be sure that after you add the avocado you do coat it in dressing that way the lime can help keep it from going brown.
This black bean and corn salad is really customizable. You can add Your favorites! If you like it spicy, jalepenos would make a great addition! Or if cherry tomatoes are in season they would look and taste wonderful in this! My husband doesn’t like avocados so I leave them in a larger dice so he can easily have some with no avocado, I know crazy!
This recipe is so delicious and goes so fast you might want to double it if possible! I almost always do! That way if you have leftovers you have lunch or a snack for the next day!
If you enjoyed this recipe follow my Summer Time Recipes on Pinterest!
Black Bean and Corn Salad
Ingredients
For The Salad
- 1 can black beans rinsed and drained
- 1 can corn or frozen drained
- 1 avocado
- ½ cup diced red bell pepper
- ½ cup chopped fresh cilantro
- ½ cup diced red onion
Dressing
- ½ cup fresh lime juice (not from a bottle)
- ½ cup avocado oil or extra virgin olive oil
- ¾ tsp salt
- 1 clove of garlic minced
- 1 tbsp honey or maple syrup
- 1 tsp chili powder
- 1 tsp garlic powder
Instructions
- For the dressing combine lime juice, oil, salt, garlic, garlic powder, honey, and chili powder in a small bowl and mix well. Set aside.
- In a medium bowl combine the black beans, corn, onion, bell pepper, and cilantro. Pour dressing over bean mixture and stir well. Add diced avocado and stir gently. Garnish with cilantro.
