Zesty and fresh Black Bean and Corn Salad

Black Bean and Corn Salad

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.
Course Appetizer, Side Dish
Cuisine Mexican
Keyword corn, dip, salad
Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 145kcal
Author Jillian - a Food, Folks and Fun original!


  • 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. 


Calories: 145kcal | Carbohydrates: 16.2g | Protein: 3.3g | Fat: 9g | Saturated Fat: 1.6g | Sodium: 156mg | Potassium: 446mg | Fiber: 5.2g | Sugar: 4.2g | Calcium: 20mg | Iron: 0.9mg