Black Bean and Corn Salad
This fresh Black Bean and Corn Salad is a refreshing medley of beans, corn, cherry tomatoes and more, tossed in a zesty lime-tahini dressing. It’s the essence of freshness, and perfect for any occasion! Enjoy it on its own, as a filling for burritos or tacos, or as a stellar side dish.
The vibrant colors and flavors of this salad make it an instant crowd-pleaser, whether you’re hosting a summer barbecue, a casual gathering with friends, or just craving a fresh, nutritious meal.
By using whole ingredients and a homemade tahini-lime dressing, this Black Bean and Corn Salad aligns perfectly with a whole food, plant-based lifestyle. Whether you’re following a plant-based diet or simply looking for a nourishing meal option, this salad ticks all of the boxes for flavor, nutrition and sustainability.
Although this salad is a natural hit as-is, its versatility allows for endless customization—add in some diced jalapeños for a spicy kick, toss in cooked quinoa to bulk it up, or mix in diced mango for a bit of added sweetness. There are so many possible variations for this salad, which makes it even more enjoyable to create!
Black Beans: The base of this salad, black beans bring a hearty texture and rich flavor. Beans are a rich source of plant-based protein, fiber, and essential nutrients like iron and folate. Feel free to opt for canned black beans, drained and rinsed, for convenience without compromising taste.
Corn Kernels: Whether you use fresh or frozen kernels, they add a subtly sweet crunch to this salad. It’s packed with fiber and is great for digestion, heart health and eye health, among other various benefits.
Cherry Tomatoes: Tomatoes bring color and tangy sweetness to the salad, and add a refreshing element to each bite. Any kind of diced tomatoes can be used, but I simply chose cherry tomatoes. All types of tomatoes contain lycopene, which is linked to various health benefits including reducing the risk of certain cancers and supporting heart health.
Red Bell Pepper: Red, orange and yellow bell peppers have a sweeter taste than green bell peppers, and for this reason the warmer varieties are more commonly used in fresh recipes, such as this one and other types of salads, as well as salsas. Green bell peppers are typically used in stir-fries and other cooked dishes. Bell peppers are a great source of vitamins C and A, as well as antioxidants such as beta-carotene.
Onion: Finely chopped onion lends a subtle sharpness and savory depth, balancing out its flavors with a hint of pungency. I use white or yellow onion in this recipe, but red onion would work beautifully, as well. Onions are anti-inflammatory and support a healthy immune system.
Fresh Cilantro: Chopped fresh cilantro contributes a refreshing herbal note, infusing the salad with brightness and aroma. You can use both the leaves and the stems, as the stems contain more of the flavor, anyway! Cilantro contains antioxidants and aids in digestion, supports heart health, and assists in detoxifying the body.
Avocado: Creamy diced avocado adds luxurious richness, complementing its other ingredients and adding contrast with its buttery texture. If you’re making this salad ahead of time to enjoy later, feel free to leave the avocado out until it’s ready to be served, and then add the avocado then. As for its health benefits, avocado is packed with heart-healthy monounsaturated fats, fiber, and vitamins and minerals.
Lime Juice: The tangy acidity of freshly squeezed lime juice perks up this salad, imparting a refreshing citrus zest that ties all of the flavors together and also adds a bit of moisture. Citrus juice also works as a wonderful, natural preservative so it helps keep the salad fresher, longer. (It especially helps with preserving avocado!)
Tahini: A dollop of tahini lends a nutty creaminess and subtle earthiness to the dressing while also providing healthy fats. It’s flavor enhances the salad without overpowering the other ingredients.
Cumin: Ground cumin adds a warm, aromatic spice to the dressing, enhancing its flavor profile with a hint of smokiness and depth. It’s known for its digestive benefits and is rich in antioxidants.
Salt: A pinch of salt brings out the flavors of all of the other ingredients, ensuring a well-balanced and seasoned dish.
Black Pepper: A dash of black pepper provides a gentle kick of heat and complexity, rounding out the salad with its subtle spiciness.
Ingredients
1 C corn kernels, fresh or frozen
1 C cherry tomatoes, halved
1 red bell pepper, diced
½ onion, diced
¼ C fresh cilantro, chopped
1 avocado, diced
1 15 oz can black beans, drained and rinsed
Juice of 2 limes
1 T tahini
1 tsp cumin
½ tsp salt
¼ tsp black pepper
Instructions
1. If you haven’t already, prep the ingredients: open the can of black beans, add them to a strainer or colander and rinse them under cold water. Set aside while you prepare your vegetables; halve the cherry tomatoes, dice the bell pepper, onion and avocado and finely chop the fresh cilantro. At this time, juice your limes as well.
2. Once all of the ingredients are prepped, in a large bowl, combine the black beans, corn, cherry tomatoes, red bell pepper, onion, cilantro and avocado.
3. In a separate, smaller bowl, whisk together the freshly squeezed lime juice, tahini, ground cumin, salt and black pepper until smooth and well combined. Adjust the dressing to taste, if necessary.
4. Pour the prepared dressing over the salad ingredients in a large bowl. Toss gently to combine, until all of the ingredients are evenly coated with the dressing.
5. Cover the salad and refrigerate until thoroughly chilled, allowing the flavors to meld together. When ready to serve, give the salad a final toss and garnish with additional cilantro leaves, if desired.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
