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Southwestern Black Bean And Corn Salad

If you are looking for a healthy and delicious corn salad idea, this recipe has you covered. It is simple to make and works well for meal prep!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Salad
Cuisine: American
Keyword: black bean, corn, salad


  • 4 ears corn or about 4 cups
  • 1 15 ounce black beans drained and rinsed
  • ½ cup red onion finely diced
  • 1-2 avocados
  • 1 cup cilantro
  • ½ bell pepper
  • 1 cup chopped tomatoes
  • ¼-1 cup jalapenos finely minced
  • ¼ cup lime juice you might need more, the amount will depend on your preferences
  • salt and pepper start with ½ teaspoon salt and a dash of pepper. Add more as needed.
  • ½-1 cayenne pepper depends on your tolerance for heat
  • ½ teaspoon cumin
  • 2 tablespoons olive oil


  • Bring about 10 cups of water to a boil in a large pot.
  • Add in your corn on the cob.
  • Cook for 5-7 minutes.
  • Remove from the water.
  • Once it has cooled slightly, cut your corn off the cob.
  • Let the corn cool. I spread mine across a plate.
  • While it is cooling, cut up and prep all your other veggies
  • Combine all the ingredients in a bowl and gently mix to combine.
  • Add in more lime, salt, or pepper as needed. I love a lot of lime, but I know not everyone does. Adjust according to your taste preferences.
  • Now, sit back and enjoy. This is great as a salad, used as a dip, or a topping for tacos.
  • It holds well in the fridge for up to 3 days. The avocados will get ugly, so maybe add those as needed.