Fresh Corn Salad with black beans, avocado, tomatoes and a zesty chili-lime dressing. This corn salad recipe is one of the best summer side dishes!

Corn salad with black beans, avocado and tomatoes in a white serving bowl with a spoon.

This corn salad is one of my all-time favorite summer recipes! When I was first testing this recipe, I was hoping that it would turn out to be a delicious and easy side dish for summer meals.

This corn salad recipe turned out to be even better than I had hoped! It’s so tasty that it immediately became one of my family’s very favorite recipes. Now I look forward to fresh corn season just so I can make this summer corn salad.

Why you’ll love this corn salad recipe:

  • It is really easy to make.
  • It’s full of fresh and flavorful ingredients.
  • You can make it ahead. (Tips for that below.)

Fresh sweet corn, tomato, avocado and black beans are tossed in a homemade chili-lime Mexican dressing. Cilantro, cheese and red onion add even more flavor to this summer salad.

Cold corn salad is the best after it chills in the refrigerator for a day. The flavors blend together and it’s hard to resist eating the whole bowl!

Close up of the finished dish.

Serve this black bean and corn salad as a side dish with slow cooker ribs, grilled chicken, grilled pork chops or turkey burgers. Or, enjoy it as an appetizer, with tortilla chips for scooping up the salad.

How to make corn salad

There are three simple steps to making this salad: cook the corn, make the dressing and assemble the salad. Here’s a quick overview of each step. You’ll find the full recipe below.

Cooking the Corn

This recipe starts with fresh sweet corn on the cob. I prefer to cook the corn on the grill, because grilled corn adds so much flavor to the salad.

If you don’t want to head outside to the grill, you can cook the corn for this corn salad recipe in your Instant Pot using my Instant Pot corn on the cob recipe. You can also boil the corn on the cob for 5 to 8 minutes, until the kernels are tender.

Grilled corn on the cob sitting on top of foil.

Corn Salad Dressing

The dressing for this salad is a simple combination of lime juice, olive oil, chili powder, cumin, garlic powder, salt and pepper. To make the dressing, whisk all of the ingredients together in a small bowl.

Combine the Ingredients

Before assembling the salad, be sure to allow the cooked corn to cool completely. Then, slice the corn kernels off the cob and place them in a large bowl. Add black beans, tomatoes, red onion, and cilantro.

Pour the dressing over the salad and gently stir until everything is well coated. Finally, stir in Cotija cheese and avocado. If you can’t find Cotija, feta cheese is a good substitute.

Make Ahead Tips

This corn salad tastes best if it is chilled in the refrigerator for at least 2 hours before serving. This time allows the flavors of the salad to blend together.

The salad will stay fresh for up to two days in the refrigerator. It is best to add the avocado right before serving, to prevent the avocado from browning.

Black bean and corn salad in a white bowl with lime and cilantro next to the bowl.

More Summer Salad Recipes

Corn salad with black beans, avocado and tomatoes in a white serving bowl with a spoon.
5 from 4 ratings

Fresh Corn Salad

Servings: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Fresh Corn Salad with black beans, avocado, tomatoes and a zesty chili-lime dressing. This easy corn salad recipe is one of the best summer side dishes!

Ingredients

For the salad:

  • 4 ears corn on the cob
  • 15 ounce can black beans, rinsed and drained
  • 8 ounces cherry tomatoes, halved
  • ½ cup chopped red onion
  • ½ cup chopped fresh cilantro
  • 3 ounces Cotija cheese, crumbled*
  • 1 large avocado, chopped

For the dressing:

  • 3 tablespoons lime juice, about 3 limes
  • 3 tablespoons olive oil
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • teaspoon black pepper

Instructions
 

  • Preheat grill to medium-high heat. Trim off any silks hanging out of the top of the corn husks. If the husks have loose outer leaves, remove them. If there are many layers of husk, you can pull off the outermost layer. Place corn on the hot grill and grill for 10-15 minutes with the lid closed, turning the corn every 2-3 minutes, until corn is tender. You may hear a few popping sounds from the corn as it cooks, but if it is popping a lot turn down the heat. Let the corn rest until cool enough to handle.
  • While the corn cools, make the dressing. Whisk together all dressing ingredients in a small bowl. Set aside.
  • Once corn is cool, remove the husks and silks. Use a sharp knife to slice the kernels off the cob. Place corn kernels in a large bowl.
  • To the bowl with the corn, add the black beans, tomatoes, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine. Stir in the Cotija cheese. If serving the salad within 2 hours, you can stir in the avocado now. Otherwise, wait and add the avocado right before serving. Salad is best if chilled for at least 2 hours before serving.

Notes

  • We like this salad best with grilled corn, as directed in the recipe. You can also cook the corn in your Instant Pot or boil the corn on the cob for 5 to 8 minutes, until the kernels are tender.
  • I used to grill the corn wrapped in foil, after removing the husks and silks. Now I prefer to skip the foil and grill the corn right in the husks. 
  • If you can't find Cotija cheese, feta is a good substitute.
  • Salad will stay fresh for 1-2 days in the refrigerator. If you plan to make the salad ahead, it is best to add the avocado right before serving.
Serving: 1/6 recipe, Calories: 286kcal, Carbohydrates: 30g, Protein: 10g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 646mg, Potassium: 669mg, Fiber: 9g, Sugar: 6g, Vitamin A: 570IU, Vitamin C: 22mg, Calcium: 106mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Side Dish
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