Southwestern Black Bean and Roasted Corn Salad textWell, howdy there!

It’s Monday and all weekend i’ve been enjoying this totally addictive black bean and roasted corn salad.

This salad is lots of things, it’s zesty, slightly spicy, sweet, crunchy, slightly smoky, full of veggies, full of protein from the black beans, even better when eaten as left overs, and totally chip dipable.

And best of all, it’s totally diet friendly.

Southwestern Black Bean and Roasted Corn Salad 12CI cannot get enough of these delicious –  with a capital D – ingredients! The creamy avocados. The juicy tomatoes. Smoky cumin. Freshly roasted corn. I repeat. Roasted corn. And lime juice to give it that perfect, harmonious balance.

Mouth salivating.

Southwestern Black Bean and Roasted Corn Salad (RC2)I roasted the corn with 1 teaspoon of oil + salt + pepper.You can actually find roasted corn in your grocery store freezer, too. But nothing tastes like the stuff cooked in a cast iron skillet. NOTHING. Roast the corn for 5 -7 minutes until some of the kernels begin to brown.

Southwestern Black Bean and Roasted Corn Salad MPGet a big bowl and start chopping! Chop Chop! See what I did there?

Remove the seeds and guts of the tomatoes before you dice! Dice the red onions. Cry a little bit and then continue chopping. Remove the seeds/ribs from the jalapenos to control the spice. Or leave them in for a good kick! Make sure to rinse the black beans before adding them into the mix. Black bean goopy stuff is a no no! Toss everything together with the cumin powder, chili powder, a hint or salt, and lime juice. Lots of lime juice!

Wait. Whaaaat? You’re still here? I thought you’d be off making the salad by now!

Southwestern Black Bean and Roasted Corn Salad 12


Rating: 51

Active Time: 10 minutes

Total Time: 10 minutes

Yield: 8 servings



  • 6 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 - 1 teaspoon chili powder (to preference)
  • 1/2 teaspoon cumin powder
  • 1 teaspoon salt
  • 2 cups roasted corn (see notes on how to roast)
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 and 1/2 cups diced tomatoes, (with seeds and guts removed first)
  • 1 cup red onions, diced
  • 1 jalapeno, diced with seeds and ribs removed
  • 3 small haas avocados, diced
  • 1/4 cup cilantro, chopped


  1. To make the salad dressing, combine the lime juice, extra virgin olive oil, chili powder, cumin powder, and salt in a small bowl.
  2. In a large bowl, combine the remaining ingredients and drizzle the salad dressing over the top. Mix the salad until the dressing is evenly dispersed. Serve immediately or chill in the refrigerator for 1 - 2 hours prior to serving.


To roast your own corn: Heat a skillet with 1 teaspoon oil. Add the 2 cups corn + 1/2 teaspoon salt + 1/4 teaspoon pepper and let roast on medium high heat for 5 - 7 minutes until corn starts to darken in color. Let cool 5 minutes before tossing with other ingredients.