Easy • Vegetarian
Speedy Black Bean & Corn Salad Bowls
Flavorful, fresh bowls packed with black beans, sweet corn, creamy avocado, and a zesty dressing, perfect for a quick and healthy meal.
- Prep
- 15 min
- Cook
- 0 min
- Servings
- 4
- Level
- Easy

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When you need a meal that's both healthy and incredibly satisfying, look no further than these Speedy Black Bean & Corn Salad Bowls! They're bursting with fresh ingredients, come together in minutes, and are endlessly customizable. Great for lunch or a light dinner!
Ingredients
Yield: 4 servings
Salad
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can corn, drained (or 1.5 cups frozen, thawed)
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (optional)
- Salt and freshly ground black pepper to taste
For Serving (optional)
- Cooked rice or quinoa
- Tortilla chips
- Feta or cotija cheese
Preparation
Step 1
In a large bowl, combine the rinsed black beans, drained corn, diced red bell pepper, finely diced red onion, fresh cilantro, and diced avocado.
Step 2
In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, ground cumin, chili powder (if using), salt, and pepper until well combined.
Step 3
Pour the dressing over the salad ingredients. Toss gently to ensure everything is evenly coated, being careful not to mash the avocado.
Step 4
Serve immediately as is, or over cooked rice or quinoa for a more substantial meal. Garnish with crumbled cheese or serve with tortilla chips if desired.
Tips
- For a spicier kick, add a pinch of cayenne pepper to the dressing or a finely diced jalapeño to the salad.
- If making ahead, add the avocado just before serving to prevent browning.
- This salad is also fantastic as a topping for tacos, burritos, or grilled chicken.
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