This Mexican Black Bean and Corn Salad is colorful, infused with Mexican flavors, and drizzled with a tasty lime and garlic dressing. This salad for a great side dish for your upcoming Cinco de Mayo party or potluck.

Makes 6 servings

This black bean and corn salad is packed with protein, fiber, antioxidants, and a variety of vitamins and minerals from the fresh vegetables and beans; making this dish a healthy potluck or salad option. This recipe was inspired by my Fiesta Corn Salad; which is a favorite around here. I make that salad often and love it so I decided to make another variation of that salad, by adding a few different ingredients and I opting for a dairy free dressing!  And let me tell you….It’s another WINNER!

This black bean and corn salad can be served cold or heated up.  I prefer eating it chilled and pairs perfectly with white chicken enchiladas, beef enchiladas, chicken, or steak. This will become a staple at your house! 

Be sure to try it along with these Mexican inspired recipes:

Mexican Street Tacos

Sheet Pan Chicken Fajitas

Easy Lightened Up Mexican Casserole

White Chicken Enchiladas

What ingredients do I need to make this Mexican Black Bean and Corn Salad?

• Black beans-drained and rinsed
• Corn kernels-fresh from 2 ears fresh corn or frozen and thawed 
• Red bell pepper– seeded, and diced
• Cilantro-chopped
• Jalapeño– seeded and diced
• Red onion-diced 
• Cotija cheese
• Avocado- pitted and diced
• Roasted salted pepitas– these are highly recommended but completely optional. The overall point value per serving is the same with to without these.
• Fresh lime juice
• Avocado or olive oil
• Garlic clove- minced 
• Cumin
• Salt
• Black pepper

How do I make this Mexican Black Bean and Corn Salad?

In a large mixing bowl, whisk together the dressing ingredients until well combined.

Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.

Garnish with cheese, diced avocado and pepitas, just before serving.

Store leftovers in an air tight container in the fridge for up to 5 days. 

Salad Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 2 cups corn kernels, fresh from 2 ears fresh corn (raw), or frozen and thawed 
• 1 red bell pepper, seeded, and diced
• ½ cup cilantro, chopped
• ½ to 1 jalapeño, seeded and diced
• ⅓ cup red onion, diced 
• 2 Tbsp Cotija cheese
• 1 ripe but firm small avocado, pitted and diced
• 2 Tbsp roasted and salted pepitas, optional

Dressing Ingredients: 

• ¼ cup fresh lime juice
• 1 Tbsp avocado or olive oil
• 1 medium garlic clove, minced 
• ½ tsp cumin
• ½ tsp salt
• Pinch ground black pepper

Directions: 

1. In a large mixing bowl, whisk together the dressing ingredients until well combined.
2. Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
3. Garnish with cheese, diced avocado and pepitas, just before serving.
4. Store leftovers in an air tight container in the fridge for up to 5 days. 

Makes 6 (1 cup) servings 

2 WW Points® per serving

How do I track this recipe in my WW app? 

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