Black Bean, Corn and Bell Pepper Salad Recipe

Name: Black Bean, Corn and Bell Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small garlic cloves; 1 pinch salt plus 2 teaspoons; 3 tablespoons lime juice about 1 1/2 each limes; 2 teaspoons kosher salt; 1/4 teaspoon chili powder or as needed; 3 1/2 tablespoons olive oil, extra-virgin; 1 cup corn fresh, from about 2 ears, or frozen and thawed; 1 each orange bell pepper diced; 1/2 small red onion finely chopped, about 1/4 cup; 1 tablespoon olive oil; 15 ounces black beans 1 can, drained and rinsed; 1 x kosher salt to taste; 1 x black pepper freshly ground to taste; 1 cup cherry tomatoes halved; 1 small avocados hass, halved, seeded and diced; 1/4 cup cilantro freshly chopped, both leaves and stems

Servings: persons

1 small garlic cloves
1 pinch salt plus 2 teaspoons
3 tablespoons lime juice about 1 1/2 each limes
2 teaspoons kosher salt
1/4 teaspoon chili powder or as needed
3 1/2 tablespoons olive oil, extra-virgin
1 cup corn fresh, from about 2 ears, or frozen and thawed
1 each orange bell pepper diced
1/2 small red onion finely chopped, about 1/4 cup
1 tablespoon olive oil
15 ounces black beans 1 can, drained and rinsed
1 x kosher salt to taste
1 x black pepper freshly ground to taste
1 cup cherry tomatoes halved
1 small avocados hass, halved, seeded and diced
1/4 cup cilantro freshly chopped, both leaves and stems

1
For the dressing:
2
Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste.
3
Mix together the garlic paste, lime juice, salt and chili powder together in a bowl.
4
Gradually add the olive oil and whisk, starting with a few drops and then pouring the rest in a steady stream.
5
For the salad:
6
Heat a skillet over medium high heat, add the oil and cook the corn, bell pepper, and onions until beginning to brown, about 5 minutes.
7
Stir in the black beans and cook until warm, 3 to 5 minutes.
8
Pour the dressing over and toss to coat evenly.
9
Adjust seasoning with salt and pepper if desired.
10
Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.
11
Serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 small garlic cloves, 1 pinch salt plus 2 teaspoons, 3 tablespoons lime juice about 1 1/2 each limes, 2 teaspoons kosher salt, and more.

Yes, Black Bean, Corn and Bell Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean, Corn and Bell Pepper Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions