Black Bean Corn Salad Recipe

Name: Black Bean Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears Corn; 1 can (15 Oz. Size) Black Beans; 1/2 Jicama; 1/2 Red Onion; 1/2 bunches Cilantro; 2 Avocados; 1 Lemon; FOR THE VINAIGRETTE:; 1/4 cups Olive Oil; 2 Limes, Juiced; 2 Tablespoons Honey; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1/8 teaspoons Cayene

Servings: persons

4 ears Corn
1 can (15 Oz. Size) Black Beans
1/2 Jicama
1/2 Red Onion
1/2 bunches Cilantro
2 Avocados
1 Lemon
FOR THE VINAIGRETTE:
1/4 cups Olive Oil
2 Limes, Juiced
2 Tablespoons Honey
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/8 teaspoons Cayene

1
Put a large pot on the stove filled with water, set it on high and bring to a boil. Shuck corn and add it to the boiling water. Boil for 4-5 minutes. Remove from water and allow to cool. Then carefully slice off the kernels of corn. If desired, save the cobs for another use (like making vegetable stock!).
2
Add corn to a large bowl. Open the can of black beans and drain thoroughly. Rinse well and add beans to the bowl with the corn.
3
Remove the outer waxy peel from the jicama and dice into a small dice. Also chop the onion and cilantro; add to the corn.
4
Whisk together ingredients for dressing. Add dressing to the salad and stir to combine.
5
Slice avocado, remove the pits, and squeeze in lemon juice to prevent browning. Top with the salad and serve!

395

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 4 ears Corn, 1 can (15 Oz. Size) Black Beans, 1/2 Jicama, 1/2 Red Onion, and more.

Yes, Black Bean Corn 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 Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions