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Mediterranean corn salad with black beans in a bowl with homemade torillas placed on a wooden board with forks served as an easy side dish, appetizer, or dinner

Mediterranean Corn Salad With Black Beans

Marinela Malcheva
Best Mediterranean corn salad with black beans tossed in a spicy homemade dressing! Simple side dish or appetizer that's amazingly flavorful, super filling, and requires no cooking at all. This easy salad mix with corn, black beans, tomato, avocado, cucumber, and pepper is the perfect blend of textures, color, and flavor.
5 from 4 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Side Dish
Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian
Servings 6 servings
Calories 297 kcal

Equipment

  • 1 big salad bowl
  • 1 Knife
  • 1 Wooden cutting board

Ingredients
  

SALAD INGREDIENTS

  • 1 cup black beans canned (drained and rinsed)
  • 1 cup corn kernels fresh, frozen, canned
  • 1 cup plum cherry tomatoes quartered
  • 1 avocado peeled, pit removed, diced
  • 1 english cucumber finely chopped
  • 1 red pepper seeded, finely chopped
  • 1 green pepper seeded, finely chopped
  • 1 red onion finely diced (about ½ cup)
  • ½ cup fresh parsley chopped

DRESSING INGREDIENTS

  • ¼ cup olive oil extra virgin
  • 2-3 tablespoon lemon juice freshly squeezed
  • 1 teaspoon pure maple syrup
  • ½ teaspoon salt or to taste
  • ½ teaspoon chilli powder
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon ground black pepper

Instructions
 

  • In a small container whisk olive oil, freshly squeezed lemon juice, maple syrup, salt, ground cumin, chili powder, and ground black pepper.
    Simple spicy homemade dressing in Mediterranean style
  • Then, in a big salad bowl mix rinsed black beans, corn, quartered cherry tomatoes, diced avocado, finely chopped cucumber, finely chopped red and green pepper, diced onion, and parsley. Pour the dressing over the vegetables and gently toss to coat evenly.
    Finely chopped fresh plant-based ingredeints in salad bowl: corn kernels, black beans, green and red pepper, cucumber, avocado, red onion, cherry tomatoes, and parsley.
  • Serve immediately and enjoy with tortilla chips, crispy roasted potatoes, or crunchy chickpeas. You can make it ahead, and store it in an airtight container in the fridge for up to 3 days in advance. Just wait to add the avocado and dressing just before serving.
    Vegan black bean and corn salad in a bowl

Notes

  • Chop everything into small uniform pieces for the best flavor distribution and beautiful appearance.
  • I used 2 medium-sized red and green peppers with a mild taste and heat but feel free to use another combo like red bell pepper and jalapeno/serrano pepper if you prefer a hotter taste.
  • Instead of parsley, you can use cilantro, or you can substitute cherry tomatoes with finely diced regular tomatoes. Also, you can adjust the spices according to your taste.

Nutrition

Calories: 297kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 266mgPotassium: 950mgFiber: 10gSugar: 7gVitamin A: 1408IUVitamin C: 62mgCalcium: 73mgIron: 3mg
Keyword corn salad recipe, corn salad with black beans, corn salad with black beans and tomato, easy black bean and corn salad, mediterranean black bean and corn salad, recipe for corn salad with black beans
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