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Black Bean & Corn Salad

Adapted from Two Spoons

This black bean and corn salad is light and refreshing, crunchy and wholesome. It’s made with corn, black beans, bell pepper, onion, coriander and avocado, and tossed in a lime vinaigrette.

Total Time: 10 Minutes

Black Bean & Corn Salad


  • 1.5 cups corn cooked (fresh, frozen or canned)
  • 1 cup black beans (canned)
  • 1 red bell pepper chopped
  • 1 avocado chopped
  • 1/4 cup red onion finely chopped
  • 1/2 cup coriander tightly packed, finely chopped


  • 1/4 cup lime juice (about 2 limes)
  • 1/3 cup olive oil
  • 1/4 tsp cayenne pepper flakes
  • 1 heaped tsp Sahara Foods crushed garlic
  • 1 tbsp honey
  • 1/4 tsp cumin
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • 1/8 tsp pepper


1. In a large mixing bowl add corn, black beans, chopped red bell pepper, avocado, red onion and coriander.
2. In a separate small bowl add lime juice, olive oil, cayenne pepper, garlic, honey, cumin, onion powder, sea salt and pepper. Whisk to combine.
3. Pour dressing over salad and toss to combine. Serve with tortilla chips.

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