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Black Bean and Corn Salad

  • Author: Jodi
  • Total Time: 10 minutes
  • Yield: 4 to 6 servings 1x


Units Scale
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 2 avocados, diced
  • 1 jalapeño, seeds removed and finely chopped
  • 1/2 cup quartered cherry or grape tomatoes
  • 1/4 cup red onion, diced
  • 1/4 cup freshly chopped cilantro, plus more for garnish


  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup crumbled cotija (can also use Feta is you’d like)


  1. In a large bowl, combine the black beans, corn, avocado, jalapeño, tomatoes, onion, and cilantro. 
  2. In a small bowl, whisk together lime juice, oil, honey, and cumin, salt and pepper. 
  3. Pour dressing over salad mixture and toss to combine. Add cotija and toss again. Season with more salt and pepper to taste, if needed.
  • Prep Time: 10 mins