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Blue bowl full of Black Bean and Corn Salad with tortilla chip for dipping
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4 from 2 votes

Black Bean and Corn Salad

This healthy Black Bean and Corn Salad is the perfect side dish for Mexican night! Use it as a fresh salsa and scoop it up with crispy tortilla chips, too!
Course Salad, Side Dish
Cuisine Mexican
Keyword Black Bean and Corn Dip, Black Bean and Corn Salad, Black Bean and Corn Salsa
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 10 minutes
Servings 5 cups
Calories 203kcal
Author Blair Lonergan



  • 1/3 cup honey
  • ¼ cup lime juice
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt


  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15.25 ounce) can corn, drained
  • 1 cup halved grape tomatoes
  • 1 avocado, peeled and diced
  • 1 sweet green or red bell pepper, diced
  • ½ of a red onion, diced
  • Optional: 1 jalapeno pepper, diced (if you like a spicy salad)
  • Salt and pepper, to taste
  • For serving: fresh cilantro or parsley; tortilla chips


  • To make the dressing, whisk together honey, lime juice, olive oil and salt (or shake in a jar) until completely combined.
  • In a large bowl, gently stir together all of the salad ingredients. Pour just enough dressing over salad to coat all of the ingredients; cover, and refrigerate until ready to serve. You will probably have extra dressing, which you can refrigerate and use for other salads, or to refresh your Black Bean and Corn Salad just before serving. Garnish with fresh cilantro or fresh parsley, if desired. Serve with tortilla chips for scooping!


  • The nutrition information is an estimate, assuming that you use all of the dressing on the salad. If you use less dressing, the nutrition facts will obviously change.
  • You probably will not need to use all of the dressing for this salad, so store any extra in your refrigerator. You can use the dressing on other salads, or you can use the extra to re-dress the salad just before serving. You want the ingredients moist and coated, but not soggy.
  • The lime juice in the dressing should prevent the avocado from turning brown. However, when I know that I want the avocado to stay fresh and bright green for at least 24 hours, I toss some additional lime juice with the diced avocado before adding the avocado to the bowl.
  • This salad is best when enjoyed within 24 hours. It will stay fresh in the refrigerator for up to 5 days, but after the second day the vegetables start to get soggy.
  • For a creamy touch, add a handful of crumbled feta cheese or queso fresco to your salad.
  • Instead of the lime juice, you can substitute with an equal amount of balsamic vinegar or red wine vinegar in your dressing.
  • For a shortcut, toss all of the salad ingredients with your favorite store-bought Italian dressing. My mom did this on many occasions, and it's totally delicious!


Serving: 0.5cup | Calories: 203kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 283mg | Potassium: 399mg | Fiber: 5g | Sugar: 12g | Vitamin A: 310IU | Vitamin C: 19.4mg | Calcium: 23mg | Iron: 1.3mg