Southwest Black Bean and Corn Salad Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 01/13/23
A bowl of southwest black bean and corn salad

kjohansen / Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
494 Calories
14g Fat
74g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 494
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 1474mg 64%
Total Carbohydrate 74g 27%
Dietary Fiber 27g 97%
Total Sugars 5g
Protein 24g
Vitamin C 85mg 425%
Calcium 153mg 12%
Iron 8mg 42%
Potassium 1465mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A quick and easy Southwestern-inspired vegetarian and vegan corn and bean salad recipe with black beans, avocados, lime juice, and bell peppers dressed in zippy and zesty fresh lime. Lastly, it has an olive oil dressing with a touch of salt and cayenne pepper.

We love bean salads: They're easy to stick in a container and pack in lunch boxes or office bags, they're high in protein and fiber which is great for everyone, and, best of all, they're simple, cheap and easy to prepare, with plenty of options for adding or substituting ingredients without too much trouble. Like it spicier? Add some hot sauce. Hate bell peppers? Use pimentos. If you are cooking for kids, omit the cayenne pepper and let them smother it with ketchup. Got a ton of roasted garlic on hand? Great, toss it in! You really can't go wrong with most bean salad recipes, and this one is no exception. 

This Southwestern black bean and corn salad recipe is vegetarian, vegan, and also gluten-free. 

Ingredients

  • 2 (15-ounce) cans black beans, drained

  • 1 1/2 cups corn kernels

  • 1 red or yellow bell pepper, diced

  • 1 avocado, diced, optional

  • 3 tomatoes, chopped

  • 4 green onions, chopped

  • 1/3 cup fresh cilantro, chopped

  • 1/3 cup lime juice

  • 1/3 cup olive oil

  • 1/2 teaspoon kosher salt, or to taste

  • 1/8 teaspoon cayenne pepper

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.

  3. In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.

  4. Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients. 

  5. Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions. 

If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop. 

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