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top down view on bowl with black bean and corn salad

Black Bean and Corn Salad

A quick and easy summer salad to bring to all your cookouts this season!
Course Salad
Cuisine Tex-Mex
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Author Nora


  • 3 large limes juice only
  • 4 tablespoons olive oil
  • 1 teaspoon Taco seasoning I used a homemade mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 (15oz) can kidney beans rinsed and drained
  • 1 (15oz) can black beans rinsed and drained
  • 1 (8oz) can corn kernels rinsed and drained
  • 1 avocado peeled, pitted and diced
  • 2 tomatoes chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 6 green onions thinly sliced
  • 1/2 cup chopped fresh cilantro optional


  • Combine lime juice, olive oil and seasoning in large salad bowl.
  • Add remaining ingredients and toss well. Serve cold.



  • if you need to be gluten free, please make sure all your ingredients are labeled as such (especially the spice mix!)
  • the salad keeps well in the fridge for up to a day, but I suggest adding the avocado right before serving

Trim Healthy Mama Tips

This is a salad packed with fresh ingredients that I LOVE to serve to my kids (and my nursing self ?) on a hot summer day. It's definitely a crossover with all of those beans combined with the avocado (THM XO). It's something you can reach for if you want to bring a healthy option to a cookout, but don't want to dodge comments about overly diet-y food, ahem.
Here are a few ideas to change it up:
  • skip the corn if you're in downsizing mode
  • to turn it into a THM E dish, reduce the oil to 1 tablespoon (use more lime juice instead!) and skip the avocado