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Black bean and corn salad with avocado in a glass jar.
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4.88 from 8 votes

Black Bean and Corn Salad Recipe

10 minute recipe! Once you taste this fresh and flavorful Black Bean and Corn Salad, you'll want to serve it at every summertime barbecue and take it to every potluck and picnic.
Prep Time10 minutes
Total Time10 minutes
Course: Salads, Side Dishes
Cuisine: Southwestern
Keyword: black bean and corn salad, Vegan, Vegetarian
Servings: 8 Servings
Calories: 128.7kcal


  • 1 can (14 oz.) black beans drained and rinsed
  • 1 ½ Cup corn kernels fresh or frozen (defrosted)
  • 1 red bell pepper diced
  • ½ avocado chopped
  • 1 green onion thinly sliced
  • 2 tablespoons minced cilantro

The dressing:


  • In a medium-sized bowl, stir together the black beans, corn, red bell pepper, avocado, green onion and cilantro.
  • Pour over the dressing and toss gently to combine. Serve.

The dressing:

  • In a small bowl, whisk together the olive oil, lime juice, agave nectar, cumin and salt.


Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 4 (Green), 2 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 0.5Cup | Calories: 128.7kcal | Carbohydrates: 17.1g | Protein: 4.5g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 66mg | Fiber: 5g | Sugar: 3.1g