Corn and Black Bean Salad

In an effort to use the last of my farmer’s markets tomatoes I made this corn and black bean salad to snack on throughout the week. This simple and delicious side dish is the perfect companion to any lunch!

Corn and Black Bean Salad

vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free


  • 1 can corn (drained)
  • 1 can black beans (rinsed and drained)
  • 2 large tomatoes, chopped
  • 1/2 large red onion, chopped
  • 1/4 cup cilantro, minced
  • 2 garlic cloves, minced
  • 1/2 avocado, diced
  • 2 Tbsp sugar
  • 2 Tbsp white vinegar
  • 2 Tbsp canola oil
  • 1 1/2 tsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp pepper

Combine first 7 ingredients in a large bowl. Mix sugar, vinegar, oil, lime juice, salt, cumin, and pepper in small bowl. Whisk together and add to the bean mixture. Mix well and refrigerate before serving.

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