Name: Fresh Corn and Black Bean Salad
Prep time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: Kernels from 3 ears fresh corn; 1 can (15 oz) black beans, rinsed and drained; ¼ cup fresh cilantro, chopped; ¼ cup red onion, finely diced; 1 cup cherry tomatoes, halved (optional); 1 avocado, diced; 1 cup corn chips; 3 tbsp fresh lime juice; 3 tbsp olive oil; 1 tsp ground cumin; Salt and pepper, to taste; 1 tsp honey or agave syrup (optional)

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This Fresh Corn and Black Bean Salad is a quick, vibrant dish that combines the sweetness of fresh corn with earthy black beans, brightened by a zesty cumin-lime vinaigrette. The addition of crunchy corn chips adds a delightful texture, making it a satisfying and refreshing salad perfect for any occasion.

Fresh Corn and Black Bean Salad

Why You’ll Love This Recipe

I love how this salad comes together in just 20 minutes, making it ideal for busy days or last-minute gatherings. The fresh corn kernels bring a natural sweetness that contrasts beautifully with the savory black beans and the tangy, aromatic dressing. The corn chips give the salad a lovely crunch, inspired by other crisp salads like fattoush or panzanella. Plus, it’s a make-ahead dish — I often prepare the salad base hours before and add the chips and avocado right before serving to keep everything fresh and crisp.

Ingredients

Fresh corn kernels (from about 3 ears of corn)
Black beans (canned or cooked)
Fresh cilantro, chopped
Red onion, finely diced
Cherry tomatoes, halved (optional)
Avocado, diced
Corn chips (for serving)

For the Cumin-Lime Vinaigrette:

Fresh lime juice
Olive oil
Ground cumin
Salt and pepper
Honey or agave syrup (optional for a touch of sweetness)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by cutting the kernels off the fresh corn cobs.
In a large bowl, combine the corn kernels, black beans, cilantro, red onion, and cherry tomatoes if using.
In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, pepper, and a little honey or agave syrup for balance.
Pour the vinaigrette over the salad and toss gently to combine.
Let the salad sit for at least 10 minutes or up to 4 hours to allow the flavors to meld.
Just before serving, fold in the diced avocado and sprinkle the corn chips on top for crunch. Serve immediately.

Servings and Timing

This recipe serves about 4 people as a side dish.
Total time to prepare is roughly 20 minutes: 15 minutes for prep and 5 minutes for assembling and tossing everything together.

Variations

I sometimes add diced bell peppers or cucumber for extra crunch and color. If I want more heat, a finely chopped jalapeño or a dash of cayenne in the vinaigrette does the trick. For a smoky flavor, I’ve used grilled corn instead of raw kernels. This salad is very versatile and works well with any fresh vegetables I have on hand.

Storage/Reheating

I keep the salad base (corn, beans, cilantro, onion, and dressing) refrigerated for up to 4 hours before serving. However, I always add the avocado and corn chips just before eating to keep them from getting soggy. This salad is best served cold or at room temperature and is not meant for reheating.

FAQs

Can I use canned corn instead of fresh corn?

I prefer fresh corn for its natural sweetness and crunch, but canned corn can work in a pinch. Just drain it well and consider rinsing to reduce any canned flavor.

How long can I store this salad?

I store the mixed salad (without avocado and corn chips) in an airtight container in the fridge for up to 4 hours. Beyond that, the corn chips lose their crunch, and avocado may brown.

Can I make this salad vegan?

Absolutely! This salad is naturally vegan when you skip any optional honey and stick to plant-based ingredients.

What can I substitute for corn chips?

If I’m out of corn chips, I sometimes use crushed tortilla chips or even toasted pita chips for a similar crunch.

Is this salad suitable for meal prep?

Yes, it’s perfect for meal prep. Just keep the avocado and chips separate until right before serving to maintain freshness and texture.

Conclusion

I find this Fresh Corn and Black Bean Salad with Corn Chips to be a go-to recipe when I want something quick, fresh, and full of contrasting textures. It’s perfect for summer cookouts, picnics, or just a simple weeknight meal. The balance of sweet corn, earthy beans, zesty dressing, and crispy chips makes every bite a little celebration of fresh flavors. I hope you enjoy making and eating it as much as I do!