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+ servings

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!
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.


Calories: 240kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 690mg | Fiber: 11g | Sugar: 11g