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+ servings
White dish with creamy corn salad with black beans and mexican cheese.
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5 from 2 votes

Corn Black Bean Salad

This creamy corn salad is so simple and made with a creamy greek yogurt sauce in place of mayo or sour cream. Black beans, ripe avocado slices, and diced red onion are added to the mix and topped with crumbled cotija cheese for the ultimate easy side dish for your summer bbq.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: creamy avocado corn salad, creamy corn salad, creamy corn salad recipe, creamy mexican corn salad, easy corn salad recipe, mexican street corn salad with black beans
Servings: 12 Servings
Calories: 189kcal

Ingredients

  • 30 oz whole kernel corn this is 2 15 oz cans, drained
  • 15 oz black beans drained and rinsed
  • cup red onion diced
  • 1 cup cherry tomatoes diced
  • 2 avocados small, chopped into chunks
  • ½ cup greek yogurt plain
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon sea salt
  • ½ cup cotija cheese plus more for topping
  • Cilantro for toppig

Instructions

  • Add the corn, black beans, red onion, cherry tomatoes, and avocado chunks to a bowl and gently toss to mix with a large spoon or rubber spatula.
    30 oz whole kernel corn, 15 oz black beans, ⅓ cup red onion, 1 cup cherry tomatoes, 2 avocados
  • In a separate bowl, mix together the greek yogurt, lime juice, olive oil, paprika, chili powder, and sea salt. Mix well until the yogurt has thinned out and turned a light orange color.
    ½ cup greek yogurt, 1 tablespoon lime juice, 1 tablespoon olive oil, ½ teaspoon paprika, ¼ teaspoon chili powder, ½ teaspoon sea salt
  • Pour the greek yogurt sauce into the bowl with the corn and mix well to coat all the ingredients with the sauce.
  • Sprinkle the cotija cheese into the bowl and toss again lightly to distribute.
    ½ cup cotija cheese
  • Transfer the corn salad into a serving bowl and place in the fridge to chill for at least an hour until ready to serve.
  • When ready to serve, sprinkle more cotija cheese on top along with the cilantro leaves and serve cold.
    Cilantro

Notes

Making ahead of time : If preparing for later in the day, go ahead and prepare the recipe as directed and chill until ready to serve. If you're making this for the next day, go ahead and add the corn, black beans, tomatoes, and red onion to a bowl and cover and place in the fridge. Prepare the greek yogurt sauce in a separate bowl as well and refrigerate. The Next day, add the avocado chunks and toss with the dressing. Then sprinkle with the cotija cheese and cilantro and serve.

Nutrition

Calories: 189kcal | Carbohydrates: 22g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 292mg | Potassium: 422mg | Fiber: 6g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg