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–+ servings
A bowl of black bean and corn salad.
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5 from 8 votes

Black Bean and Corn Salad with Sweet and Spicy Dressing

This black bean and corn salad with sweet and spicy dressing is bursting with color, bold flavor, and fresh ingredients!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: black bean and corn salad, black bean and corn salad recipe
Servings: 4 servings
Author: Food Dolls

Equipment

Ingredients

For the Dressing:

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 2 teaspoons honey
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Salad:

  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 medium red bell pepper finely chopped
  • 1 bag frozen corn cooked
  • 1 jalapeño seeded and diced
  • 1 small red onion diced about 1/2 cup
  • 1 medium avocado diced
  • 1/3 cup feta cheese crumbled
  • 1/2 cup chopped cilantro
US Customary - Metric

Instructions

Prepare the Dressing:

  • In a large mixing bowl, whisk together the fresh lime juice, extra virgin olive oil, cumin, smoked paprika, oregano, honey, salt and pepper until well combined.
    1/4 cup fresh lime juice, 1/4 cup extra virgin olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 2 teaspoons honey, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper

Combine Salad Ingredients:

  • Add the black beans, chickpeas, red bell pepper, cooked corn, jalapeño, red onion, avocado, and chopped cilantro to the bowl with the dressing. Toss to coat all the ingredients evenly.
    1 15 ounce can black beans, rinsed and drained, 1 15 ounce can chickpeas, rinsed and drained, 1 medium red bell pepper, 1 small red onion, 1 bag frozen corn, 1 medium avocado, 1 jalapeño

Add Cheese:

  • Gently fold in the crumbled feta cheese.
    1/3 cup feta cheese

Serve:

  • Taste and adjust seasoning if necessary. Sprinkle additional cilantro on top for garnish if desired.
    1/2 cup chopped cilantro
  • Serve immediately, or refrigerate for later use (do not add avocado if planning serving later).

Nutrition

Serving: 1serving | Calories: 689kcal | Carbohydrates: 94g | Protein: 26g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 601mg | Potassium: 1409mg | Fiber: 25g | Sugar: 11g | Vitamin A: 1410IU | Vitamin C: 63mg | Calcium: 174mg | Iron: 7mg
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