Black Bean and Corn Salad

A quick and easy southwest flavored lunch

2 Ratings

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This recipe was definitely a result of poor planning – namely, I realized I hadn’t thought of anything to make for lunch at around noon when we were already hungry. The only fresh veggies I had were a half carton of cherry tomatoes and a ripe avocado (that part was lucky!), so I turned to the pantry and freezer to add some black beans, corn, and lime juice. And a delicious quick and easy lunch was born!

It’s super easy – just heat up the beans and frozen corn in a saucepan until warm (you could actually skip this step if you use canned beans and canned corn, but I liked it with them a bit warm) and then combine them in a bowl with some avocado and cherry tomatoes. Or regular tomatoes, I doubt it really makes much difference.

In a separate small bowl, combine some lime juice (I used bottled because, as mentioned, I didn’t exactly plan ahead on this one, but fresh would be even better, that’s definitely what I’ll do next time), a dash of olive oil, some chili powder, and a pinch of salt and cayenne pepper. If you’re really on the ball you could add some garlic and cilantro, but let’s not go too crazy here!

Then just stir everything together until the beans and stuff are nice and coated and enjoy! So easy, but it really comes together with a nice complex flavor that will make it seem much more involved. This would be an awesome thing to bring to a party or a lunch because it’s great warm, room temperature, or cold.

I have to admit, lunch is definitely my weak spot – I usually stick with leftovers or salads, so I’d love to build up a repertoire of quick, easy, and portable meals that I can go to. So…any suggestions? Or stuff you’d like to see me try? I’ve got a couple sandwiches on the to-make list thanks to your suggestions on my Roasted Red Pepper Sandwich post, so do you have any other favorite lunch recipes?

Black Bean, Corn, and Avocado Salad

Vegan, Gluten Free, Low Fat, Soy Free, Refined Sugar Free
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2 Ratings
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Prep Time: 10 minutes
Total Time: 10 minutes
Author: Jessica Verma



  • In a small bowl, combine lime juice, olive oil, garlic, salt, cayenne, chili powder, and cilantro until well combined. In a medium saucepan, heat the corn and beans over medium heat until warm, then add to a medium bowl with avocado and tomatoes. Pour liquid mixture over bean mixture and stir until well coated. Serve immediately or refrigerate for an hour or so (if you want to make it up to a day or two before serving, you could combine everything except the avocados and then add those at the last minute so they don't brown).
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13 thoughts on “Black Bean and Corn Salad”

  1. I just stumbled on to your website. It is awesome. I was looking for something to make for lunch and as you described in the recipe, you weren’t prepared so you came up with this bean corn avocado salad. I just made it and it is delicious. Thank you and I plan to venture through the entire list. LOVED IT!!

  2. I tried this today and it was awesome! I was looking for a simple recipe for me to make when I go to get-togethers at non-vegetarian homes. This way I will be sure to have something I know is vegan and also everyone else may enjoy it too. This is perfect!

  3. It’s actually a cool and useful piece of information. I’m satisfied that you simply shared
    this helpful information with us. Please stay us up to date like this.
    Thanks for sharing.

  4. I have been vegan for a little over a week now, & I love finding new & exciting things to make. This was DELICIOUS!! I made this for dinner last night- the only thing I added was onions & peppers which I sauteed first before following the other steps. Even my husband(who is a meateater & never eats vegetables) loved it. Keep up the good work!

  5. Warning! Though most would know that 1 teaspoon of salt is a mistake…I Didn’t.
    Dont use a teaspoon of salt. Ugh

  6. This is seriously one of my favorite combos. Last minute or not, I’ve been known to eat it several times a week. It’s like a party in a bowl =)

  7. I love simple salads like this. They’re light and refreshing, especially during the spring and summer.

  8. I’ve made this salad* a few times before and it’s always turned out well!

    I love how colourful it is!

    *reasonable facsimile 😉

  9. What a wonderful salad you made!!! I would love this!! I love having tabbouleh for lunch, and muffins make a perfect lunch for me as well. I also love peanut butter and banana sandwiches for lunch. Yummmm!! 🙂

  10. Really this just looks perfect. A lot of my favorite ingredients! I’ve made a salsa very similar to this…actually I guess it was almost exactly this. Yummmm.