Save The first time I made this salad was for a last-minute summer potluck. I had nothing prepared and grabbed whatever was in my pantry — cans of beans, frozen corn, a couple of peppers that needed using. Everyone asked for the recipe and I had to admit I had just thrown it together twenty minutes before walking out the door.
I started making this regularly when my roommate and I were too broke to order takeout but wanted something that didnt feel like sadness food. Wed eat it straight from the bowl standing in the kitchen, usually arguing over who got the last scoop with extra avocado.
Ingredients
- Black beans: The backbone here, rinse them really well or the salad gets weirdly cloudy
- Sweet corn: Fresh cut from the cob is best but frozen totally works in a pinch
- Red and yellow bell peppers: Use different colors for the visual pop, they taste the same
- Red onion: Finely chopped is key, big chunks will overwhelm everything else
- Fresh cilantro: Dont be shy with it, it makes the whole thing taste bright
- Avocado: Optional but honestly it makes it feel like a real meal
- Fresh lime juice: Bottled stuff cannot compare, squeeze real limes or skip it
- Olive oil: Helps the dressing coat everything evenly
- Garlic: One clove is plenty, raw garlic gets intense fast
- Ground cumin: The secret ingredient that makes it taste Southwestern instead of just random vegetables
- Chili powder: Mild warmth, not enough to scare anyone off
- Salt and black pepper: Taste before adding more, the beans already have sodium
Instructions
- Prep your vegetables:
- Dice the peppers into small pieces and chop the red onion finely so every forkful gets everything.
- Rinse the beans:
- Drain and rinse them under cold water until the foam is gone, it makes a huge difference.
- Combine everything:
- Dump the beans, corn, peppers, onion, and cilantro in a large bowl and add avocado last.
- Make the vinaigrette:
- Whisk the lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper until it comes together.
- Toss and taste:
- Pour the dressing over and fold gently, taste a bean before deciding if it needs more salt.
Save This became my go-to contribution when friends invited me over because it travels well and looks impressive. Last summer I made it for a picnic and someone literally said this was the best thing there, which felt weird since it required almost zero effort.
Make It Your Own
Ive added diced mango when I wanted something sweet and it worked surprisingly well. Once I threw in some roasted zucchini because it was in the fridge and the texture contrast was actually nice.
Serving Ideas
Scoop it onto tortilla chips like a chunky salsa or wrap it in a warm tortilla with some cheese. My favorite lazy way to eat it is just straight from the bowl with a spoon standing at the counter.
Storage And Meal Prep
This keeps for three days in the fridge and somehow tastes better each day. The flavors really meld together in a way that feels intentional.
- Store it in a glass container so the onion doesnt absorb weird plastic flavors
- Add fresh cilantro right before serving if it starts looking wilted
- Bring it to room temperature before eating, cold corn is kinda sad
Save Four years later and this is still the thing I make when I cant decide what to cook. Sometimes the simplest recipes are the ones that stick around longest.
Recipe Questions
- → Can I use fresh corn instead of canned corn?
Yes, fresh corn adds a sweet crunch and works perfectly when cut off the cob and used in this salad.
- → How long can this salad be stored?
It keeps well refrigerated for up to 2 days, but it's best enjoyed fresh to maintain crisp textures.
- → Is avocado necessary for the salad?
Avocado adds creaminess but is optional. You can omit it or add it just before serving to avoid browning.
- → What can I use instead of cilantro?
Parsley is a great substitute that offers a fresh herbal note without overpowering the other ingredients.
- → Can I add some heat to the salad?
Yes, adding diced jalapeño or a pinch of cayenne pepper will provide a nice spicy kick.