Sweet Corn Black Bean Salad

Sweet Corn Black Bean Salad

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 7 1x
  • Category: Salad, Side Dish


Sweet Corn Black Bean Salad is the perfect side dish to bring to your next BBQ, picnic or get together this summer. The sweet corn pairs with black beans, fresh vegetables and avocado and is topped with a light cilantro dressing. Use this as a salad, dip for chips or topping on grilled chicken or burgers.



  • 4 ears of Sweet Corn {about 3 cups}, cooked
  • 115.5 oz can of black beans, drained and rinsed
  • 1/4 cup red onion, chopped
  • 1 green pepper, seeds removed, chopped {or pepper of your choice-yellow and red work great too}
  • 1 avocado, seed removed, chopped
  • 4 green onions, green parts chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper {cayenne pepper, optional for spice}
  • 2 Tablespoon extra virgin olive oil
  • Salt and pepper to taste


  1. Husk the ears of corn.
  2. Fill a large pot 3/4 of the way full with water and add a dash of salt. Turn the heat to medium high and boil the water. Once the water is boiling turn down the heat to medium and add the ears of corn.
  3. Cook the ears of corn for 4 minutes. Drain the water and remove the ears of corn. Run the ears of corn under cold water to stop the cooking and set aside.
  4. In a large mixing bowl add the black beans, red onion, green pepper, avocado and green onions.
  5. When the corn is cool use a knife to cut the kernels away from the cob. Add the corn kernels to the salad.
  6. In a small mason jar combine the fresh cilantro, fresh lime juice, cumin, red pepper, extra virgin olive oil and shake to combine. Taste and add salt and pepper to taste.
  7. Pour the dressing over the corn salad and mix to combine. Adjust seasonings to taste.
  8. Serve alongside your favorite grilled dish, with chips or on a hamburger.


Omit the cayenne red pepper if you want less spice.[br]If you make this salad ahead of time wait to add the avocado until you are ready to serve to keep the avocado from going bad.


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