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Black Bean and Corn Salad

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Black Bean and Corn Salad

This healthy salad pairs colorful plant-based ingredients with flavorful Mexican flair. Perfect to prepare ahead for lunch. And don't forget to save some for leftovers!
4 from 2 votes
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Course: Salad
Cuisine: American
Keyword: Black Bean and Corn Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 240kcal


  • 3 1/2 tablespoon lime juice
  • 1/4 tablespoon olive oil
  • 1 clove garlic
  • 3/4 teaspoon salt
  • 1 medium avocado
  • 1 medium bell pepper, red
  • 1 medium tomato, red
  • 2 stalk green onion
  • 1/3 cup cilantro
  • 2 cup corn, frozen
  • 15 ounce black beans, canned
  • 4 leaf outer lettuce


  • Place lime juice, olive oil, garlic, and salt in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • Peel and slice avocado, chop red bell pepper, tomato, green onions and cilantro.
  • Drain black beans.  In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve over a lettuce leaf.
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Calories: 240kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 690mg | Fiber: 11g | Sugar: 11g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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