Black Bean Corn Salad with Honey Lime Dressing

This Black Bean Corn Salad with Honey Lime Dressing is one of my all-time favorite side dishes to make in the summer. We combine corn, black beans, avocado, red bell pepper, and red onion with a tangy citrus dressing. This dish is great as a side and can even be used as a dip for tortilla chips!

I love that this recipe is extremely versatile. Fresh or frozen corn can be used and feel free to omit or add ingredients depending on your taste preferences. Not only is it bursting with summer flavors of corn, lime, and avocado, it is packed with nutrients as well. Black beans are rich in antioxidants, corn contains high levels of vitamin C, and avocado is a great source of potassium and fiber.

Black Bean Corn Salad Process

We have detailed instructions in the recipe that follows but this is a brief overview of how to make this delicious salad.

Prepare Vegetables and Make Salad

If using frozen corn, cook according to the instructions on the bag. After corn is finished cooking, drain and rinse with cold water to cool. Then, place in a large bowl. If using fresh corn, peel and remove silks. Fill a stock pot about halfway with water and bring to a boil. Add the peeled corn, cover, and cook for 5-7 minutes. Remove corn and let cool. Then, using a knife, slice corn off of the cob into a large bowl.

Add the chopped red onion, red bell pepper, drained and rinsed black beans, and chopped avocado to the corn. (If worried about the avocado browning, you can add it to the salad right before serving.)

Make Honey Lime Dressing

Whisk all the ingredients together and pour over salad. Thoroughly mix until everything is coated. Refrigerate for at least 1-2 hours prior to serving so flavors can meld. Give the salad a quick stir before serving to freshen.

Can Black Bean Corn Salad Be Made in Advance?

This salad can be made one day in advance and stored in the refrigerator. I would recommend waiting to add the chopped avocado until the day you’re ready to serve it to avoid browning. Store covered salad in the refrigerator for up to 4 days.

Can Fresh Corn Be Grilled?

Absolutely! Grilling fresh corn adds a smokey richness to its flavor and gorgeous char. Below are two ways to grill corn on the cob.

1. Husk on – Heat the grill to medium. Peel the husks back (but leave them attached) and remove silk. Return husks back on corn and soak ears in water that has been salted for about 15 minutes. Remove husks from water, shake off, and place on grill for 15-20 minutes, rotating every 5 minutes or so.
2. Husk off – For a bit more char, you may grill the corn on the cob after removing the husk. To do this, heat the grill to medium. Shuck the corn and brush lightly with olive oil. Place on the grill for about 10-15 minutes, rotating every 5 minutes or so until tender.

How to tell if Avocado is Ripe

Avocado is full of vitamins, minerals, and healthy fats. It’s important to use ripe avocados in this recipe. Ripe avocados feel slightly soft but not mushy to the touch and typically display a dark green to almost black color.

How To Serve Black Bean Corn Salad

I love that there are so many ways this salad can be served. Here are just a few that we have tried.

• Side Dish – This salad makes an excellent side for a BBQ or any summer meal.
• Dip – We love using this as a dip for tortilla chips. It’s great for snacking on throughout the day!
• Topping – Grab some soft or hard shells and use this as a topping for a taco or fajita.

Tips

• Avocado – If worried about the avocado browning, you can add it to the salad right before serving.
• Make ahead – This dish can easily be made ahead of time. Covered black bean corn salad will keep for up to 4 days in the refrigerator.

My Preferred Tools

You may already have many of these items in your kitchen. I recommend the following for this recipe:

• Sharp knife set – to chop veggies
• Cutting board – to chop veggies
• Colander – rinse black beans

If you enjoyed this recipe, try our

• Macaroni Salad
• The Best Potato Salad
• Lemon Dijon Carrot Salad

5 from 1 reviews

Black Bean Corn Salad with Honey Lime Dressing

February 22, 2024

Servings: 4

Prep: 35 min

Cook: 7 min

Total: 45 min

Difficulty: Easy

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This Black Bean Corn Salad with Honey Lime Dressing is one of my all-time favorite side dishes to make in the summer. We combine corn, black beans, avocado, red bell pepper, and red onion with a tangy citrus dressing. This dish is great as a side and can even be used as a dip for tortilla chips!

By: The Kelly Kitchen

Ingredients

• SALAD:
• 2 ears fresh corn (or 2 cups frozen)
• 1/3 cup red onion, chopped
• ½ red bell pepper, diced
• 1 (15.5 oz) can black beans, drained and rinsed
• 1 avocado, chopped
• DRESSING:
• 3 Tbsp red wine vinegar
• 3 Tbsp lime juice
• 2 Tbsp honey
• 1/3 cup vegetable oil
• ½ tsp minced garlic
• ½ tsp oregano
• ¼ tsp cumin
• 1 tsp salt
• ¼ tsp pepper

Directions

• Step 1 SALAD: If using frozen corn, cook according to instructions on bag. Drain and rinse with cold water to cool. Then, place in a large bowl. If using fresh corn, peel and remove silks. Fill a stock pot about halfway with water and bring to a boil. Add the peeled corn, cover, and cook for 5-7 minutes. Remove corn and let cool. Then, using a knife, slice corn off of cob into a large bowl.
• Step 2 GRILLING CORN (Optional): To grill fresh corn with the husks on, heat the grill to medium. Peel the husks back (but leave them attached) and remove silk. Return husks back on corn and soak ears in water that has been salted for about 15 minutes. Remove husks from water, shake off, and place on grill for 15-20 minutes, rotating every 5 minutes or so. To grill without husks, heat the grill to medium. Shuck the corn and brush lightly with olive oil. Place on the grill for about 10-15 minutes, rotating every 5 minutes or so until tender.
• Step 3 Add chopped red onion, red bell pepper, drained and rinsed black beans, and chopped avocado to the corn. (If worried about avocado browning, you can add it right before serving.)
• Step 4 DRESSING: Whisk all ingredients together and pour over salad. Thoroughly mix until everything is coated. Refrigerate for at least 1-2 hours prior to serving so flavors can meld.
• Step 5 MAKE AHEAD: This salad can be made 1 day in advance and stored in the refrigerator. I would recommend waiting to add the chopped avocado until the day you’re ready to serve it to avoid browning.
• Step 6 STORAGE: Store covered salad in the refrigerator for up to 4 days.

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