Clean Eating Black Bean Corn Salad Recipe

Clean Eating 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.

Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Prep Time 20 minutes
Total Time 20 minutes
Yield 11 servings
Calories 200 kcal
Author The Gracious Pantry


  • 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 1/2 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


  1. Prep all the veggies and combine everything in a large mixing bowl. 

  2. Stir well to distribute the spices.

  3. Serve as a side dish or simply in a bowl for a main meal.

Recipe Notes

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

Nutrition Facts
Clean Eating Black Bean Corn Salad
Amount Per Serving (1 cup)
Calories 200 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 309mg13%
Potassium 621mg18%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 5g6%
Protein 8g16%
Vitamin A 870IU17%
Vitamin C 30.1mg36%
Calcium 40mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.