Summer Fresh Black Bean Corn Salad

Gina Lee


A healthy, wonderfully refreshing and flavorful, south-of-the-border side dish without being too spicy- I like it served cold, but room temperature or slightly warm is good, also. The Cayenne Pepper can be adjusted to a greater degree if more of a spice kick is desired. I obtained this recipe from Jennifer Segal. What a great recipe.


☆☆☆☆☆ 0 votes

4 - 6
30 Min
No-Cook or Other


  • 2 can(s)
    black beans; rinsed / drained
  • 3
    ears; cooked corn on the cob; sliced-off kernals
  • 2
    diced red bell peppers
  • 2 Tbsp
    minced green onion
  • 2 clove
    garlic; minced
  • 2 tsp
  • 1/4 tsp
    cayenne pepper
  • 2 Tbsp
  • 8 Tbsp
    extra virgin olive oil
  • 1 tsp
    lime zest (be sure to zest limes before juicing them)
  • 7 Tbsp
    lime juice
  • 1/2 c
    chopped fresh cilantro, plus more for garnish
  • 2
    avocados, chopped

How to Make Summer Fresh Black Bean Corn Salad


  1. Combine all ingredients (Leave out Avocados) in a large bowl and mix well. Cover and chill for a 2 hours or can be left overnight.
  2. Before serving, add avocados and mix gently without crushing the avocado
  3. Most serve at room temperature, but I like it served cold.
    NOTE: I like using fresh lime. For the lime zest, I like to wash the limes very well and carefully use the FINE side of a grater on the peel. But be careful to only grate until you see the green is almost off the lime! You don't want to grate any white from beneath the green rind into the green as it is bitter in taste. Then I squeeze away on the limes (I use about 4 limes) for the fresh lime juice.

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