This black bean and corn salad recipe is a refreshing blend of summer veggies that makes a perfect light lunch or side dish!
I love making this recipe in the summer because it makes for a light and refreshing meal! It is super easy to make a huge batch of it at the beginning of the week so that I already have lunches prepped for myself.
Not only is it really good by itself, but it is also really good as a dip for chips!
How to Make Healthy Black Bean and Corn Salad
To start, I put both the corn and the black beans in a saucepan and cook. Then, I start slicing. I put cherry tomatoes, onions, cucumbers, and avocado into my corn salad, but I think one of the best things about this recipe is that you can add or remove anything you want and the recipe will still be good!
Surprisingly, my five year old LOVES this salad. I thought the tomatoes and onions would deter her, but nope! She might love it more than I do.
I know that a lot of people add some type of dressing or sauce to their corn salad, but I eat it plain and think it is delicious!
Once I’m finished with the chopping, I drain the liquid from the back bean and corn mixture and add all ingredients into a large bowl and toss them together!
If I am making a large batch of this recipe to store and eat for lunches throughout the week, I won’t add the avocado until right before I eat.
I mean, is this not the easiest recipe ever!? And it is so tasty.
Looking for more tasty recipes? There are more in our food section!
- Can of Corn
- Can of Black Beans
- 15-20 Sliced Cherry Tomatoes
- 1/2 Onion
- 1 Avocado
- 1-2 Sliced Cucumbers
- Cook black beans and corn in a saucepan until warm.
- Chop cherry tomatoes, onions, cucumbers, and avocado into small slices.
- Drain liquid from black beans and corn mixture.
- Combine chopped ingredients with corn and black beans.
- Salt and pepper to taste and enjoy!
If storing, wait to add the avocado until you are ready to serve.