Black Bean Corn Salad (No Avocado)

This black bean corn salad comes together in 10 minutes with no avocado and a simple honey lime dressing. Canned black beans, sweet corn, and crunchy veggies make it budget-friendly, meal-prep ready, and a go-to side for enchiladas or tacos.

Simple 10-Minute Black Bean Corn Salad

I’m a big believer that nourishing homemade meals don’t have to be complicated to be delicious, and this quick bean salad is the perfect example. It takes five minutes to throw together as a light lunch or on a busy weeknight when I don’t feel like cooking, and goes with just about anything. It’s a welcome break from lettuce chopped salad, and I opted to skip the avocado too, since I don’t always have a ripe one on hand.

Canned black beans are one of my favorite shortcut, as they’re such a versatile ingredient, so I’ve always got can stocked in my pantry. Add them to some corn and a few chopped veggies, then pour the quick honey lime dressing over everything. Done and done!

For a heartier bean dish, my black bean and sweet potato enchiladas recipe makes a great vegetarian dinner using similar pantry ingredients. And if you want to turn the same ingredients into a dip, my black bean corn salsa is ready in 15 minutes and works great with chips or as a taco topping.

My Tips for Bean & Corn Salad

• Let the salad sit before serving. I recommend giving the dressing at least 5 minutes to marinate with the vegetables before serving. The longer it sits, the more the flavors develop. It actually tastes better the next day.
• Fresh, frozen, or canned corn all work. When I tested this with frozen defrosted corn, it was just as good as fresh. If using canned, drain and rinse well before adding.
• Don’t skip rinsing the black beans. Rinsing canned beans removes the starchy liquid, which can make the dressing cloudy and the salad watery.
• Double the dressing. The honey lime dressing is versatile enough to use as a salad dressing or marinade for chicken or fish. I often make a double batch to keep in the fridge for the week.
• Swap the cilantro if needed. If you don’t like cilantro, flat leaf parsley works just as well and keeps the same fresh, herby finish without the polarizing flavor.

5 stars (6 ratings)

Black Bean Corn Salad (No Avocado)

Developed and tested by Robyn Conley Downs

Servings: 4 servings

Prep: 5 minutes mins

5 minutes mins

Total: 10 minutes mins

This simple black bean corn salad comes together in 10 minutes with no avocado, making it a budget-friendly side for enchiladas, tacos, or meal prep.

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Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen-defrosted)
• 1 cup cherry tomatoes, halved
• 1 cup red, yellow, or orange bell pepper, chopped
• 2 tablespoons red onion, finely diced
• ½ cup cilantro, chopped

Honey Lime Dressing

• 2 tablespoons fresh lime juice (from about 2 limes)
• 1 tablespoon apple cider vinegar (or red wine vinegar)
• 1 tablespoon honey
• 1 teaspoon kosher salt
• ½ teaspoon cumin
• 1 clove garlic, finely minced
• ⅓ cup olive oil

Equipment

• Mixing Bowl

Instructions 

• Mix the Beans & Veggies: In a large bowl, mix together the black beans, corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro until well combined. Set aside.
• Mix the Dressing: Make the dressing by adding the lime juice, apple cider vinegar, honey, salt, cumin, garlic, and olive oil in a small mason jar. Shake until well combined. Alternatively, add the ingredients to a small bowl and whisk to combine.
• Assemble & Serve: Pour the dressing over the black bean mixture, stirring to combine. Allow to sit for 5 minutes, then taste for seasoning, adding additional lime juice or salt to taste. Serve at room temperature or store (covered) in the refrigerator for up to 4 days.

Notes

• Vegan: Use maple syrup in place of honey in the dressing.

Course: Main Course, Salad

Cuisine: Mediterranean

Nutrition Information:

Serving: 1 (of 4), Calories: 208kcal, Carbohydrates: 11g, Protein: 2g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 474mg, Potassium: 244mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1.509IU, Vitamin C: 60mg, Calcium: 15mg, Iron: 1mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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