Black Bean Corn Salad Recipe

5 from 1 vote

Black bean and corn salad is an amazing summer salad with a burst of flavor from the mix of black beans, sweet corn, bell peppers, red onion, jalapeño peppers, avocado, and tomatoes. All perfectly dressed with oil, lime juice, cilantro, agave nectar, chili powder, cumin, garlic powder, and salt.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 267kcal

Author: Lyuba Brooke

Ingredients

4 corn on the cob
15 oz can black beans rinsed and strained well
1 red bell pepper
1/2 small red onion
2 jalapeno peppers
1 ripe avocado
1 medium tomato on a vine
3 tbsp olive oil
2 tbsp fresh squeezed lime juice
1/4 cup minced cilantro
1 1/2 tbsp agave nectar
1 tsp garlic powder
1 tsp cumin
1/2-1 tsp chili powder more or less to personal preference
1/2-1 tsp coarse sea salt

US Customary - Metric

Instructions

To Boil Corn:

Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 10 minutes, until tender.
Take all the corn out onto a cutting board and let it cool enough to be handled.

To Grill Corn:

Prepare your grill to have 2 temperature zones and make sure the grate is clean. Snip the silk whiskers sticking out of the top of the corn husk, but leave the rest of the corn in a husk.
Lay them on the grill and cook for 13-15 minutes, turning it every 3-4 minutes. Then, take corn off of the grill and carefully, using tongs or heat-proof gloves, take off the husk and the silks.
Brush corn with a little oil and place back on the grill. Close the grill and cook for a few minutes, turning a quarter of the way every couple of minutes.

To Make Corn Salad:

To cut corn kernels off the cob, stand corn up in a large mixing bowl or in a rimmed baking dish cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
Dice bell pepper, red onion, tomatoes, and avocado and add to the bowl. Put on gloves and dice jalapeno. (Gloves help protect your hands from spicy jalapeno juices. Discard gloves as soon as you finish dicing the peppers and add them to the bowl.)
Add lime juice, oil, cilantro, agave nectar, and seasonings to the bowl. Mix everything very well and serve.
You can serve this chilled or at room temperature. It you prefer the salad chilled, cover and refrigerate for about 2 hours.

Video

Notes

Storing - Leftover black bean and corn salad will only last 1-2 days since this salad contains avocado and tomatoes. Make sure to store leftover corn salad in an air-tight food storage container, in the refrigerator.
Make ahead - You can make the salad ahead of time just don’t add the tomato and avocado until ready to serve the salad! Also, I don’t recommend that you make it more than a day before, because the vegetables will start to wilt and release too many juices. Store prepped salad in the refrigerator.

Nutrition