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Corn and Black Bean Salad with Mexican Vinaigrette

This vibrant corn and black bean salad combines sweet corn, protein-packed beans, and a tangy Mexican vinaigrette for a fresh southwest dish. Perfect for picnics, meal prep, or as a quick side dish, this colorful salad is naturally vegan and ready in just 15 minutes.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh corn kernels (about 3-4 ears) or frozen corn, thawed
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, diced (add just before serving)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

Instructions
  1. Prepare the vegetables: If using fresh corn, carefully cut the kernels from the cob. Dice the red bell pepper, red onion, and cherry tomatoes. Chop the fresh cilantro.
  2. Combine salad ingredients: In a large mixing bowl, combine the corn, black beans, red bell pepper, red onion, cherry tomatoes, and cilantro. Gently toss to mix.
  3. Make the vinaigrette: In a small bowl or jar, whisk together the olive oil, lime juice, apple cider vinegar, honey, cumin, chili powder, smoked paprika, salt, and pepper until well combined.
  4. Dress the salad: Pour the Mexican vinaigrette over the salad ingredients and toss gently to coat everything evenly.
  5. Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Just before serving, gently fold in the diced avocado. Serve chilled or at room temperature.

Notes

Keep avocado separate and add just before serving to maintain fresh texture. Salad keeps for 3-4 days in refrigerator without avocado. For best flavor, use fresh sweet corn when in season or grilled corn for smoky flavor.