This Black Bean and Corn Salad is easy to make with simple ingredients and is so satisfying for everyone. You can be sure this 5 minute meal will be a staple that the whole family will love. Naturally vegan and protein rich even pickiest eaters will adore it.
First of all I have to admit that this salad will have more ingredients than my other recipes. But guys do not worry about this, I keep it really simple as always.
Black beans are a favorite staple in my household, budget friendly, great for texture, and easy to find at any supermarket. So I use them often like in these Cuban Rice and Beans, the Instant Pot Chili or my Rice and Beans Quesarito.
If you’re looking for more black bean recipes look around and be pleased to find some more great ideas.
Let’s keep it simple and straightforward.
This Black Bean and Corn Salad is seriously delicious. Be prepared to eat it up from the first to the last bite.
Also quite simple and fast to prepare, high in flavor with an amazing vinaigrette that alone will do the trick.
What’s in this easy Vinaigrette
- lemon vinaigrette, prepared
- smoked paprika
What you need for this Black Bean Salad recipe
- lemon vinaigrette + smoked paprika, cumin, cilantro
- black beans
- bell pepper
How to make Black Bean and Corn Salad
In a bowl, combine avocado, black beans, tomatoes, corn, bell pepper, and onions. Then set aside.
Next combine prepared lemon vinaigrette with smoked paprika, cumin and cilantro in a small bowl or use a salad shaker. Mix well, then give it over the salad.
Last, season with salt and pepper to taste and serve on plates or in bowls. Enjoy.
It is delicious for lunch, dinner, meal prep and will always hit the spot. While it is so approachable, budget friendly, and easy to make.
Tips and tricks to got an even more out of this Black Bean and Corn Salad
How long will it stay fresh in the fridge? You can make it ahead up to 5 days, but with one exception: skip the avocado. To make sure it is really fresh, I highly recommend to add the avocado right before eating.
This will make sure it won’t get brown and always stays delicious.
Add some quinoa or rice to make it a even more filling meal. I recommend 1 to 2 cooked cups will do it easily.
Love seeing all your remakes.
- 1 15 oz can black beans, drained
- 1 cup corn, cooked
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 avocado, cubed
- salt, pepper to taste
For the dressing:
- 1 batch Lemon Vinaigrette
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/4 cup cilantro, finely chopped
- In a bowl, combine avocado, black beans, tomatoes, corn, bell pepper, and onions. Then set aside.
- Combine prepared lemon vinaigrette with smoked paprika, cumin and cilantro in a small bowl or use a salad shaker. Mix well, then give it over the salad.
- Season with salt and pepper to taste.
Nutrition Information:Yield: 4 Serving Size: 1.5 cup
Amount Per Serving: Calories: 284Total Fat: 8.6gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 6.8gCholesterol: 0mgSodium: 9.3mgCarbohydrates: 43.8gFiber: 14.9gSugar: 5.8gProtein: 12.8g