Black Bean and Corn Salad is one of my favorite dishes to make – it’s quick and cheap, requires no actual “cooking” and can be a dip, side dish or salad topper! This tangy, light, refreshing favorite is perfect for Summer right around the corner.
Whenever I make this dip, I usually stand over it snacking for so long. It’s SO addicting. The tangy citrus with the sweetness of the corn and crunchy chips – it’s seriously one of my favorite dips. Lately, I’ve also been adding this Black Bean and Corn Salad to our Mexican bowls and it’s so yummy on a salad, too.
The perfect recipe to try this weekend, let’s dig in!
Black Bean and Corn Salad
- 1 Can Black Beans, drained and rinsed
- 1 Can Shoepeg Corn, drained and rinsed
- 1/2 Can Hearts of Palm
- 1 Tomato
- 1 Avocado
- 1/2 Cup Olive Oil
- 3-4 Limes Juiced
- 2 tbsp Dried Cilantro
- Salt & Pepper
- In a large bowl, combine all canned ingredients
- Dice the tomato and hearts of palm, add to bowl
- Add in remaining ingredients and stir to combine (if not serving immediately, wait on avocado)
- Top with diced avocado and serve! Also, great with feta cheese mixed in.
note: we don’t like onions but my mom will often dice up an onion and add it in. You could also add jalapenos for a little spice! Also this makes a BIG batch. The photos below are just a small portion I sectioned off to shoot.
It’s so easy and such a crowd pleaser! Perfect for your next BBQ or just make a batch to snack on throughout the week, you really cannot go wrong with this delicious Black Bean and Corn Salad.
If you try it, please share on social media so I can see! I’ll be sharing a Chili Lime Chicken recipe next week and it pairs SO well with this salad. If you’re wanting more yummy Summer dips, this Whipped Feta is always a hit!