Corn and black bean salad is an healthy, nutrition packed salad that’s great as a tasty side dish or easy to make summer salad recipe.

Make a list of these ingredients first

Fresh corn on the cob
Black bleans
Cherry Tomatoes
Avocado
Cilantro
Lime
Cumin
Paprika
Salt

Helpful tips you need to know

What kind of corn? I understand depending on the type of year fresh corn can be hard to find. But you can use frozen or canned corn for this recipe. Be sure to thaw the frozen corn first and rinse the canned corn.
Adding peppers, if you’re looking for more heat in the corn and black bean salad adding jalapeño, cayenne peppers or even habanero into the recipe with bring that heat up for you.
Tomatoes, so many different types. Personally, cherry tomatoes are great for the natural sweetness added but roma and grape work the same if you’d like to use those.

Storing the recipe

The biggest concern with storing the recipe are the avocados. Luckily, with the lime juice they will stay protected. However, before storing give the salad a toss then seal tightly. In a sealed airtight container or cover the bowl with plastic wrap.

I would not recommend keeping the salad for over 3 days. The avocado will start to turn after some time but it will be fine to eat.

This is not a recipe to be frozen.

What to serve with corn and black bean salad?

This is made in mind to be served as a side dish at a party or some sort of gathering. Of course, family is always welcome!

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Corn & Black Bean Salad

Corn and black bean salad is an healthy, nutrition packed salad that's great as a tasty side dish or easy to make summer salad recipe.

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Course: Salad

Cuisine: Mexican

Keyword: Corn and black bean salad

Prep Time: 30

Total Time: 30

Servings: serving

Calories: 202kcal

Ingredients

1 15oz can of black beans, drained & rinsed
2 cup corn about 2-3 cobs of corn
1 cup cherry tomatoes, halved
1/2 cubed avocado
1/4 cup cilantro, chopped
2 limes, zested and juiced
1 teaspoon cumin
1/2 teaspoon paprika
salt to taste start with 1 tsp

Instructions

To start, you want to cut the corn from the cob. In a pan on medium to low heat add the corn kernels. What you're doing is heating the corn slightly to release those sugars and flavors in the kernels. Keep them moving this should take only 5 minutes maximum. Remember, you're not trying to cook the corn just give it a nice toasting. You do want to retain that fresh crunch.
While the corn is cooling off, drain and rinse the can of black beans. In a large salad bowl, add black beans into the bowl..
Now, half the cherry tomatoes and toss in with the black beans. Chop cilantro, dice avocado then place into the bowl as well.
Next, add in the corn and mix everything together. Now, you want to add in the seasonings for the salad. Cumin, paprika then zest and juice limes into the salad.
Lastly, you want to taste for salt. However, I provided a starting point of 1 teaspoon.