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Southwest black bean corn salad in ceramic bowl with fresh cilantro and lime wedges.
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5 from 1 vote

Southwest Black Bean Corn Salad

This Southwest Black Bean Corn Salad recipe is the perfect summer side dish! It's made with avocado and a creamy cilantro lime dressing.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Keyword: black bean salad, corn salad, southwest salad,
Servings: 20
Calories: 75kcal
Author: Christine Rooney


For The Salad:

  • 3-4 cobs fresh sweet corn
  • 2 cans black beans
  • 1 bell pepper
  • 1-2 avocados

For The Dressing:


  • Shuck 3-4 cobs of fresh sweet corn.
  • Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
  • Dice 1 large bell pepper.
  • Drain and rinse 2 15 oz. cans of black beans.
  • Cut 1-2 avocados in half. Dice the avocados into small pieces.

For the dressing:

  • Add ¾ cup Kemps® sour cream, 3 Tbsp. lime juice, 2 cloves garlic, ½ tsp. honey (or sugar), ½ tsp. cumin, 1 heaping cup of cilantro, and a generous pinch of salt to a food processor. Pulse until completely combined. Adjust ingredients to taste.
  • Add the black beans, corn, pepper, and avocado to a large serving bowl.
  • Drizzle as much or as little of the dressing over the salad as you like. Toss to completely coat the vegetables in the dressing. Add more salt if necessary.
  • Garnish with an extra squeeze of lemon and cilantro (optional).


Serving suggestions: Serve on its own as a salad. Serve as a snack with tortilla chips or crackers. Use as a topping over grilled chicken or or as a topping for burritos, tacos, or eggs.


Calories: 75kcal