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This black bean corn salad is perfect for any potluck or get together!

This versatile dish has a hint of Mexican flare to it. It’s wonderful as a side dish or as a plant-based main meal. Enjoy it as is, or pair it with a main course of enchiladas or even top your taco salad with it! (It would make a great burrito filler too!)

Clean Eating Black Bean Corn Salad Recipe

We are still in the blistering heat of a California summer here, so this was perfect because it involved no cooking whatsoever. I bought the corn frozen and let it thaw, purchased canned beans which I rinsed and drained, then just mixed everything together! Easy and no heat in my kitchen. A perfect meal!

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BLACK BEAN CORN SALAD RECIPE:

Black Bean Corn Salad

A delicious, no-cook salad you can enjoy as a plant-based main meal or a wonderful side dish for most Mexican fare.

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Course: Main Course, Side Dish

Cuisine: American, Mexican

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 200kcal

Ingredients

2 lb. corn (I purchased frozen and thawed it)
30 oz. canned black beans (2 cans – no sugar added – rinsed and drained)
1 cup quartered cherry tomatoes
1 cup chopped red bell pepper
1 ½ cups chopped avocado
1 tsp. chili powder
1 tbsp. garlic powder
1 cups chopped red onion
salt and pepper to taste
fresh, chopped cilantro to taste – optional, but tasty

US Customary – Metric

Instructions

Prep all the veggies and combine everything in a large mixing bowl.
Stir well to distribute the spices.
Serve as a side dish or simply in a bowl for a main meal.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition