Southwest Black Bean Corn Salad

This Southwest Black Bean Corn Salad is perfect for summer! It's made with sweet corn, peppers, avocado, and a creamy cilantro lime dressing.

This Creamy Black Bean Corn Salad is sort of a 'one size fits all' dish that works as a side dish, salad, or appetizer. While it's 'technically' a salad, it falls into each of these categories.

Summer days are now upon us here in Minnesota which means that there are lots of potlucks and parties. An invite to a summer get-together usually includes a request to bring along some sort of side dish, salad, or appetizer.

This dish works as each of these. It's a versatile dish made with seasonal vegetables like sweet corn, bell peppers, and avocadoes. This salad is tossed in a creamy dressing made with sour cream, mayo, garlic, sour cream, mayo, lime juice, and cilantro.

It can be eaten on its own as a salad or side dish, or served as a dip with tortilla chips. This dish can also be used as a topping for grilled or roasted chicken, eggs, tacos, or burritos.

The dressing is flavorful, but does not overpower the rest of the ingredients. The flavors are light and complement whatever is paired with this dish, making it a great all-around choice to enjoy during the summer months.

Jump to:

• Which Vegetables Are Good In Black Bean Corn Salad?
• Ingredients For Southwest Black Bean Corn Salad
• How To Cook Sweet Corn
• How To Make Southwest Black Bean Salad
• How To Make Cilantro Lime Dressing
• How Much Dressing Should I Add To This Salad?
• What To Serve With Southwest Black Bean Corn Salad
• How Long Does This Salad Last In The Fridge?
• Can This Salad Be Frozen?
• Can I Cut This Recipe In Half?
• Southwest Black Bean Corn Salad

Which Vegetables Are Good In Black Bean Corn Salad?

The great thing about black bean corn salad is that the flavors pair well with so many vegetables.

The earthiness of the black beans and the sweetness of the corn lends itself nicely to all types of add-ins.

This recipe is made with bell peppers - I recommend using red, orange, or yellow bell peppers instead of green for a sweeter flavor. Green bell peppers are slightly more vegetal, but may be used if that's what you have on hand.

It's also got diced avocadoes for richness and texture.

You could also add some diced grape or cherry tomatoes, zucchini, onions, or jalapeno peppers for even more flavor and spice.

Ingredients For Southwest Black Bean Corn Salad

Here's what you'll need to make it.

• 3-4 cobs Sweet Corn (yields 3 cups corn kernels)
• 2 15.5 oz. cans Black Beans (drained and rinsed)
• 1 large Bell Pepper (or 2 small bell peppers) (red, yellow, or orange are best)
• 1-2 Avocadoes
• ½ cup Sour Cream (full fat)
• ¼ cup Mayo
• 3 Tbsp. Lime Juice plus more for garnish (equals 2-3 large limes)
• 2-3 cloves Garlic
• 1 tsp. Honey
• 1 tsp. Ground Cumin
• 1 packed cup Cilantro plus more for garnish
• ½ tsp. Kosher Salt (split)
• ¼ tsp. Pepper

How To Cook Sweet Corn

One of the best things about summer in Minnesota is the sweet corn. We look forward to it all year and its something that nearly everyone in this state enjoys during the late summer months.

Corn is naturally sweet and adds a nice sweetness to this salad that helps to balance out the earthiness of the black beans. It also pairs nicely with the flavor of the bell peppers, avocado, and the creaminess of the dressing.

The process of cooking sweet corn is simple and one of the easiest methods is to boil it on the cob and then to cut the kernels off the cob with a knife once the corn has cooled.

This recipe calls for 3 cups of corn kernels, which yields 3-4 large ears of sweet corn.

When it comes to choosing the best sweet corn, opt for corn cobs that have bright green husks, golden colored silk that's not dried out and is even a little sticky. If the cob of corn appears dried out, it will lack in texture in flavor.

If possible, it's best to choose local sweet corn in season, but you can always grab what's available at your local supermarket.

You can also substitute frozen corn for fresh, but the flavor will not be quite as robust.

1. To prepare the sweet corn, start by bringing a large pot of water to a boil.
2. Remove and discard the corn husks and silk from 3-4 large ears of sweet corn (yields 3 cups of sweet corn kernels). Cut both the top and bottom portion of the cob off with a knife and discard (this helps to allow the cobs to fit nicely into the cooking pot and provides a flat surface with which to cut the kernels from the cob with a knife).
3. Once the water is boiling, carefully use tongs to place the cobs of corn into the pot and make sure that they are evenly submerged in the water.
4. Cook for 3-6 minutes.
5. After cooking, remove the cobs of corn from the pot with the tongs and place into a strainer to drain. Allow the corn to cool before cutting the kernels from the cob with a knife.
6. Once the corn cobs are cool to the touch, place the bottom end of each cob onto a flat surface and slice the kernels off with a knife. Set the corn kernels aside.

How To Make Southwest Black Bean Salad

Once the sweet corn is ready, the rest of the veggies may be prepared before tossing all of the components together in a large mixing bowl.

1. Drain and rinse 2 15.5 oz. cans of black beans.
2. Dice 1 large bell pepper (or 2 small bell peppers, any color), removing and discarding any seeds and membranes.
3. Remove the pit from 1-2 ripe avocadoes and dice into chunks.
4. Place the drained and rinsed black beans, diced bell peppers, corn kernels, and diced avocado into a large mixing bowl.

How To Make Cilantro Lime Dressing

The next step is to prepare the creamy cilantro lime dressing that's poured over the salad.

To make the dressing, you'll need a food processor. A regular regular-sized (4-6 cup) food processor or small food processor for making sauces should work for this dressing.

1. Squeeze 2-3 large limes into a measuring cup until it reaches 3 Tbsp. of lime juice.
2. Roughly chop 1 cup of fresh cilantro.
3. Remove the skins from 2-3 cloves of garlic and cut the cloves into chunks (there is no need to mince the garlic).
4. To make the dressing, add ½ cup full fat sour cream, ¼ cup mayo, 3 Tbsp. lime juice, the chopped garlic cloves, 1 tsp. honey, 1 tsp. ground cumin, ¼ tsp. kosher salt, and the chopped cilantro into a food processor.
5. Blend the dressing together until all of the ingredients are completely combined and the dressing is smooth and creamy.

How Much Dressing Should I Add To This Salad?

This cilantro lime dressing has a lot of flavor and great creamy texture. The garlic, honey, cumin, lime juice, and fresh herbs give the dish a big flavor boost.

The great thing is that you can add as much or as little of the dressing as you like. If you prefer a creamier texture, feel free to add more of the dressing. To keep things a bit lighter, you can add less.

Any remaining dressing may be stored in an airtight container in the refrigerator for 2-3 days. Additional dressing may be added at a later time, or the dressing can be used on its own as a dip for veggies, as a sandwich spread, or used on other salads.

1. Once the dressing is ready, pour as much or as little of it over the salad as you like and carefully fold until all of the ingredients are combined.
2. Once combined, add ¼ tsp. each of kosher salt and pepper over the top of the salad. Squeeze or pour a bit more lime juice over the top. Stir once again until completely combined.
3. Garnish with some extra fresh cilantro.
4. Taste the salad and adjust salt and pepper levels as needed.

What To Serve With Southwest Black Bean Corn Salad

As mentioned, this dish is incredibly versatile.

It can be enjoyed on its own as a salad or served as a side dish alongside your summer favorites like grilled chicken, burgers, or seafood.

This dish works great as an appetizer dip or salsa served with tortilla chips or raw veggies on a crudité platter along with some roasted poblano avocado dip.

The Southwest flavors of the salad make it a great choice for topping any of your favorite Tex Mex or Southwest dishes like tacos, burritos, or enchiladas.

It makes a flavorful topping for egg and breakfast dishes like breakfast tacos, frittatas, or sweet potato breakfast bowls.

You can't beat it as a topping for fish tacos, shrimp tacos, vegetarian fajita bowl, or quinoa enchilada casserole.

How Long Does This Salad Last In The Fridge?

This Southwest Black Bean Corn Salad may be stored in an airtight container in the refrigerator for 2-3 days.

Any leftover dressing may be stored in a separate airtight container in the fridge for 2-3 days.

Can This Salad Be Frozen?

For optimal taste and texture, I do not recommend freezing this salad. It's best enjoyed fresh or within a few days.

Can I Cut This Recipe In Half?

This recipe makes a lot and serves a crowd, so it's perfect for gatherings.

If you do not need such as large portion, feel free to cut the recipe in half.

This recipe contains mayo, so make sure not to leave it outdoors in the sunlight for more than 1-2 hours. Transfer the salad indoors or place in the refrigerator if needed.

Love summer salads? Check out these recipes!

• Grilled Corn Avocado Salad
• Southwest Pasta Salad
• Chipotle Potato Salad
• Chipotle Coleslaw
• Summer Pesto Pasta Salad
• Grilled Vegetable Quinoa Salad
• Blue Cheese Coleslaw

Looking For More Summer Salads? Don't Miss These!

Mediterranean White Bean Salad

Cucumber Avocado Quinoa Salad

Creamy Chickpea Salad

Cucumber Salad