Corn Salad Side Dish Love

Corn Salad made with corn, black beans, tomatoes, cucumber, cilantro and homemade dressing

Corn Salad is an easy side dish recipe.  This side dish is packed with veggies.  Leftovers are great in the lunchbox.

Corn Salad made with corn, black beans, tomatoes, cucumber, cilantro and homemade dressing

Corn Salad Side Dish Love

This easy Corn Salad Recipe with my homemade dressing is one of our favorite salads and side dishes!  It goes with so many meals; tacos, enchiladas, simple burgers and hot dogs.

Not only does this recipe make our dinner table, it’s often shared at picnics and parties.  It’s perfect for summer entertaining.

We equally LOVE the leftovers, which are often served in the lunchbox or as an after school snack.  As a mom, I love that my kids eat the leftovers because extra veggies being eaten is always a win, win!

Here is the recipe to prep, stir and serve…

Corn Salad Recipe

Corn Salad made with corn, black beans, tomatoes, cucumber, cilantro and homemade dressing


  • 1 pound of cooked, frozen corn
  • 1 – 14.5 oz. can black beans, drained
  • 1 diced bell pepper (red, green or orange)
  • 1 – 1 1/2 cups diced grape tomatoes
  • 1 – 1 1/2 cups diced cucumber
  • 1 avocado
  • 3 – 4 tablespoons cilantro, fresh
  • 1/4 cup white vinegar
  • 1 oz. cold water
  • 1/2 cup light olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of red pepper


Let the corn thaw completely.

Drain and rinse the black beans.

Remove the avocado from the skin and cut the fruit into small pieces.

Add the diced grape tomatoes, diced cucumbers, diced pepper, black beans, avocado & cilantro to the thawed corn.

Whisk the vinegar, water, oil, lime juice, onion powder, sea salt, cumin, garlic powder, black pepper & red pepper together.

Add the dressing to the corn, bean, tomatoes and cucumbers until coated. Stir all of the ingredients together. Serve chilled.


More on Making this Recipe:

The Dressing:  I like to make my dressing in a mason jar so that I can put the top on and shake it up before adding it to the salad.  If there’s extra you can store it in the same container.  Have you seen the new plastic covers for mason jars?  I love them, especially when making dressings.

Picnic Sharing: I like to prep and mix the vegetables in this corn salad recipe ahead of any picnic or gathering.  I put it into a large bowl for serving and cover it to bring with me, but I like to add the fresh avocados and the dressing just before serving.   

Leftovers:  The leftovers are a great pack in a lunchbox or as an after school snack with tortilla chips and/or scoops.  

Main Dish Love:  This side dish is great with many main dishes and is the perfect light side for summer entertaining.  However, we LOVE it whenever we have our Turkey Enchiladas.  Here is my enchilada recipe to try…

A turkey enchilada topped with enchilada sauce and melted cheese served with a mix of corn, red bell pepper, black bean and spices

Turkey Enchilada Recipe Link

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