Black Bean and Corn Salad Recipe

Fiesta black bean and corn salad with avocado cilantro dressing is a complete meal full of flavors and textures. This 20 minute salad is vegan and gluten free.

This salad is so wonderfully delicious and perhaps one of the best salads I’ve made in a while. I am all about a quick and easy meals and this salad along with Colorful Chickpeas Salad, Orzo Pasta Salad and Barley Veggie Salad hits the right spot.

The ‘Summer in a bowl salad ‘ is refreshing, light and incredibly flavorful. It is perfect for entertaining. A summer “must have” in my house.

And if you thought salads are boring? Just a bite or two of this healthy salad will make you fall in love with it. It’s a GAME CHANGER my friends.

A fresh mix of black beans, corn, onion, red peppers and cucumbers all tossed in a zesty cilantro lime dressing. It looks and tastes gourmet.

I prefer my salads to be filling. I can’t live off of just greens. So, I love to make salads with different layers of flavors and textures. Fresh veggies add pop of colors.

You taste wonderful balance of crisp crunch, velvety smoothness, sweetness and zest every bite. A true flavor fiesta to your taste buds.

SERVING SUGGESTIONS

Black bean salad can be used as a salsa or dip. Fill a bowl of this salad and scatter around chips and crackers for party appetizer platter.

It can be served as a perfect side dish for any meal. And of course, you can eat it as is too.

I also love to serve it along with tortilla dipper chips. You can use it as a topping for grilled main course entrees as well.

This beautiful salad with black beans has been one of my go-to’s especially during warmer months. It’s always a hit at picnics, potlucks and cookouts.

Healthy Salad

Black beans and corn make this salad plenty satiating. Its full of fiber, minerals and vitamins. The avocado and olive oil dressing adds heart-healthy fats.

A wholesome meal that everyone in the family would enjoy. Salads don’t get easier, versatile, or more flavorful than this.

This fresh salad with creamy avocado cilantro dressing is very customizable. You may use your choice of veggies, leafy greens like kale or spinach and different grains like quinoa or rice to change it up.

HOW TO MAKE BLACK BEAN AND CORN SALAD?

Making black bean salad is super easy. Mix all the veggies with beans.

Quickly whip the ingredients for creamy Avocado Cilantro dressing. This dressing is one of the BEST. You can also use it for multitude of things.

Drizzle the dressing over the beans and veggie mix. Gently toss everything together. And dig in.

INGREDIENTS

Exact measurements are listed in the recipe card below. Here’s the brief overview and easy substitutions.

Black Beans – 2 cups of cooked black beans. You can substitute chickpea, pinto or other beans. You can use canned beans or cook from starch. See the note in the recipe card below about how to cook black beans from scratch in Instant Pot.

Corn – 2 cups of cooked corn. You can use canned, frozen or fresh corn. Lightly cook it so it’s tender. Recipe note includes how to cook fresh corn in Instant Pot.

Veggies – 4 cups of fresh veggies. I used diced red onions, red bell pepper and cucumbers. You can use other veggies of your choice. Tomato, cabbage, broccoli or cauliflower florets, zucchini , artichokes are all good options. Baby spinach or kale works well too.

For Dressing – Avocado, cilantro, lime juice, cumin, jalapeno and olive oil along with salt and pepper. Skip olive oil if you want to make it oil free.

AVOCADO CILANTRO LIME DRESSING

I have to confess. I’m addicted to this wonder salad dressing. It has so many elements of delightful taste that work so well together. And it is quick, easy and outstanding.

I believe that a dressing can make or break the salad. Agree?

This salad dressing is a KEEPER ! I mean it guys. It starts with avocado, then there is cilantro, lime and garlic. It’s so creamy, so flavorful and soo delicious. I can eat the whole thing in one go.

HERE ARE SOME OF OUR FAVORITE SUMMER RECIPES

• MEXICAN CORN SALAD
• GREEK PASTA SALAD
• GRILLED SHISHITO PEPPERS
• MANGO PEACH SALSA
• STUFFED SWEET PEPPERS
• TOMATO GAZPACHO
• MEZZE PLATTER
• ITALIAN PASTA SALAD
• CREAMY LEMON BASIL PASTA
• CILANTRO LIME BROWN RICE
• TEX MEX QUINOA

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Black Bean and Corn Salad Recipe

Prajakta Sukhatme

Fiesta black bean and corn salad with avocado cilantro
dressing is a complete meal full of flavors and textures. This 20 minute salad is vegan and gluten free.

4.45 from 49 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Colorful Salads

Cuisine American

Servings 8 cups

Calories 217 kcal

Ingredients

  

1x2x3x

• 2 cups cooked black beans
• 2 cups cooked corn kernels
• 1 small red onion- finely diced
• 1 red bell pepper- finely chopped. Remove seeds
• 1 english cucumber - diced

For Avocado Cilantro Lime Dressing

• 1 Ripe Avocado - Peel and remove seed
• 1 cup fresh cilantrol leaves
• 2 tablespoon fresh lime juice
• 1 teaspoon cumin seeds
• 1 tablespoon extra virgin olive oil
• 2 Garlic cloves
• 1 jalapeno pepper - adjust per spice tolerance
• 1/4 cup water for smooth blending
• Salt and black pepper per taste

Instructions

 

• In a bowl, combine the beans, corn and the veggies.
• Put all ingredients listed for dressing in a blender jar. Blend it to smooth texture.
• When ready to serve, pour the dressing over the salad mix. Gently toss everything well together. Serve at room temperature or chilled.
• Keep the salad mix and dressing separately in the refrigerator until ready to use. Mix the dressing only when you are ready to serve.

Notes

HOW TO COOK BLACK BEANS IN INSTANTPOT

Wash and clean black beans. Use 3:1 water to bean ratio and cook in InstantPot on high pressure for 25 minutes.  Allow for 10 minutes to natural pressure release and then release leftover pressure. For this salad, use the cooked beans at room temperature.

HOW TO COOK CORN IN INSTANTPOT

Put 1 cup of water in main insert.  Put the metal trivet or steamer basket in the bottom of the pot. Arrange the corn cobs on top and close the lid.

Choose high pressure 2 minutes followed by quick pressure
release.   For this recipe, we use corn kernels. So you need to
de-husk the corn by running a knife lengthwise. 

Skip olive oil if you want to make it oil free WFPB salad.

This fresh salad with creamy avocado cilantro dressing is very customizable. You may use your choice of veggies, leafy greens like kale or spinach and different grains like quinoa or rice to change it up.

Nutrition

Serving: 1gCalories: 217kcalCarbohydrates: 32gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 103mgFiber: 9gSugar: 5g

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