Black Bean and Corn Salad is a zesty side dish or appetizer that is packed with corn, black beans, tomatoes, red bell pepper, jalapeño, avocado, cilantro, and lime zest.
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Whether you call this dish a salad or a salsa, some things remain the same:
MY LATEST VIDEOS- It’s such a quick and easy dish.
- It packs a lot of great flavor!
I constantly find myself making this Black Bean and Corn Salad as a side dish or as an appetizer for parties and potlucks. It’s also my go-to side dish for the summer, because it can be served at room temperature or chilled. Plus, no cooking is needed with this side dish!
I like serving this Black Bean and Corn Salad with all sorts of chicken dishes, pork dishes and even fish. Also, anytime I make my Crockpot Shredded Chicken Tacos or my Sweet Chipotle Pork Tacos, I almost always make this Black Bean and Corn Salsa to serve onto of the tacos or along side it.
Cook’s Note – Black Bean and Corn Salad:
- Leftovers will keep for up to 5 days in the refrigerator.
- Sometimes I add a Tablespoon of honey or and chipotle sauce to kick the flavors and heat up.
This Black Bean and Corn Salad calls for a pretty dish to serve it in. The one pictured came from Anthropologie a few years back, and unfortunately they do not sell it anymore. BUT, I searched Amazon for serving dishes that are just as pretty. Here are some of my picks that are readily available on Amazon.
Pretty Serving Dishes:
ONE YEAR AGO: Chicken in Spicy Thai Peanut Sauce
TWO YEARS AGO: Lime Rice Pudding
THREE YEARS AGO: My Favorite Guacamole
- 2 cups corn kernels, fresh or frozen and thawed kernels
- 1 14 oz can black beans, drained and rinsed
- 3 large Roma tomatoes, seeded and diced small
- 1 large red bell pepper, diced small
- 1 small red onion, diced small
- 1 large jalapeño, minced
- 1 large avocado, diced small
- 1/4 cup minced fresh cilantro
- 2 limes, zested and juiced
- 2 Tablespoons olive oil
- salt, to taste
- Add all of the ingredients, except for the salt, into a medium-sized mixing bowl. Stir until evenly mixed, and season with salt. Cover and let the salad sit at room temperature for at least 15 minutes before serving so the flavors have a chance to meld together.
- Cover and chill leftovers.
This recipe will make about 6 cups worth of Black Bean and Corn Salsa.
This sounds really good, I am going to try it and I know my husband will love the tacos in the previous recipe!
Thanks! I am a new follower, your food looks delish; can’t wait to see more!
Jodi
Just discovered your blog and I’m impressed by what I see! Your layout is beautiful and the images are wonderful! I especially like how visually appealing the recipes are! Will definitely stop by again! Yum!
Jodi, thanks for the compliment! I hope you enjoy making (and eating) both the tacos and relish!
Happy Cooking,
Jillian
Bella,
Thanks for stopping by! I hope you stop by again soon!
-Jillian
This looks incredible! Thanks for linking up!
This looks amazing. I wish I had some avocado and corn on hand now to make this…
This recipe would be great fit for
winter blues health and wellness party
Hope you can stop by!
I love how colorful this is! I have a huuuuge bag of tortilla chips (darn you, Costco) to use up and this should definitely help 🙂
I loooove healthy and refreshing recipes like this! ohmygosh I have goooot to make some yummy corn and black bean relish! <3
xoXOxo
Jenn @ Peas & Crayons
This is such a bright, colorful and delicious salad!
Thank you! 🙂
This salad looks really delicious and colourful. Perfect for summer bbqs and get-togethers.
Looks so delicious and colorful! Perfect for a healthy dinner or lunch and also great for hosting!
That sounds delicious, I bet it is perfect piled high on a hot dog!
Oh my gosh, I haven’t thought of putting this on a hot dog…such a good idea!
Love the look of this – so many different tasty ingredients and super colourful too! Would love a bowl of this!
Aw, thank you!
I love this dish! Colorful and delicious!