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–+ servings
Black Bean and Corn Salad in a white bowl with a wooden spoon in it.
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4.95 from 18 votes

Black Bean and Corn Salad

Black Bean and Corn Salad is so delicious they call it Cowboy Caviar. It's full of delicious vegetables and black beans in a garlic-lime dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Black Bean and Corn Salad
Servings: 8 servings
Author: Rachel Farnsworth

Ingredients

  • 2 cups frozen corn
  • 2 (15 ounce cans) black beans drained and rinsed
  • 2  medium roma tomatoes diced
  • 1  medium red bell pepper diced
  • 2 medium avocados diced
  • 1/2 cup minced red onion 
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4  cup extra virgin olive oil
  • 2 cloves minced garlic
  • 1/2  teaspoon salt
  • 1/2  teaspoon crushed red pepper flakes
US Customary - Metric

Instructions

  • Thaw 2 cups frozen corn in a microwave safe bowl for 3 to 4 minutes, stirring every 60 seconds for even heating.
  • Cut up all ingredients. In a large bowl, combine the corn with 2 (15 ounce cans) black beans, 2  medium roma tomatoes, 1  medium red bell pepper, 2 medium avocados, 1/2 cup minced red onion , and 1/2 cup chopped fresh cilantro.
  • In a small bowl, whisk together 1/4 cup lime juice, 1/4  cup extra virgin olive oil, 2 cloves minced garlic, 1/2  teaspoon salt, and red pepper flakes.
  • Pour dressing over salad and toss to combine.

Video

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Notes

This recipe is best enjoyed within 24 hours due to the avocados in this recipe, which will start to brown after 24 to 48 hours. If you'd like this salad to last longer, you'll need to leave out the avocado. 

Nutrition

Serving: 1cup | Calories: 195kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 156mg | Potassium: 468mg | Fiber: 5g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 33mg | Calcium: 16mg | Iron: 1mg
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