corn + black bean salad

corn+black bean salsa

This simple to assemble corn + black bean salad is a favorite side and so colorful. Often I’ll plan a trio of salads for an evening picnic and this one usually makes the menu. You can make it a day ahead and add the dressing just before serving. Leftovers will last several days in the refrigerator.

corn+black bean salad

Serves: 6-8
Cooking Time: 25 minutes


  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1½ cups frozen corn kernels
  • 1 avocado, peeled, pitted and diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • ½ cup chopped fresh cilantro
  • southwest dressing:
  • ¼ cup fresh lime juice
  • ½ cup olive oil
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • dash of ground cayenne pepper



In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake southwest dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.


Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small salad dressing jar. Cover with lid, and shake until ingredients are well mixed. Pour over salad ingredients and stir to coat.


Serve chilled or at room temperature.

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  • Reply
    April 26, 2017 at 7:43 pm

    This is one of our family favorites. I think it tastes best when it has time to marinate a day or two.

  • Reply
    Therese Crahan
    May 27, 2018 at 2:46 am

    Yummy! Just made it for big family picnic. Everyone love it!

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