Black Bean Corn Salad Recipe

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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Clean Eating 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 minutes
Total Time: 20 minutes
Servings: 11 servings
Calories: 200kcal


  • 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


  • 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.


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


Serving: 1cup | Calories: 200kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Sodium: 309mg | Potassium: 621mg | Fiber: 9g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 30.1mg | Calcium: 40mg | Iron: 2.3mg

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