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bowl of salsa with an avocado and lime
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5 from 1 vote

Black Bean and Corn Salad

Black Bean and Corn Salad is an easy and simple summer corn salad recipe that uses fresh, sweet corn, savory black beans, creamy avocado, crunchy bell peppers, and a tangy vinaigrette. I use my Instant Pot to quickly cook the corn perfectly.
Prep Time20 minutes
Cook Time5 minutes
Chill time2 hours
Total Time2 hours 25 minutes
Course: Instant Pot Appetizer Recipes
Cuisine: American
Author: Lisa Childs

Equipment

Ingredients

  • 4 Roma tomatoes finely diced
  • 4 ears fresh corn cut off the cob
  • 1 red bell pepper finely diced
  • 1/2 medium red onion finely diced
  • 2 stalks green onion finely diced
  • 2 avocados diced
  • 1 can black beans drained and rinsed
  • 1/3 bunch cilantro chopped

Vinaigrette

  • 2 limes juiced
  • 1/2 large lemon juiced
  • 3 tablespoons olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon oregano
  • 1-2 teaspoons salt

Instructions

  • Add the trivet and 1 cup of water to the Instant Pot. Stack corn on the cob (peeled or unpeeled) on top of the trivet (or, use a steamer basket). Cook for 3 minutes on high pressure with a quick release. Remove from the Instant Pot and immediately place in an ice bath or under cold running water to cool. Husk the corn (if you haven't already), the cut the corn off the cob.
  • Alternatively, blanch the corn for 5-10 minutes in a pot of boiling water and remove immediately to cold running water. Let cool completely, then cut the corn off the cob.
  • While the corn is cooking, mix together the vinaigrette by combining the lemon and lime juice, red wine vinegar, and oregano, and salt. While whisking constantly, pour a thin stream of olive oil into the vinegar mixture until completely combined.
  • In a large bowl, gently combine all ingredients. Chill in refrigerator for about 2-4 hours until flavors have married together.
  • Enjoy with tortilla chips, on top of protein, or on its own as a salad.

Notes

  • If you cook the corn in the husk, the corn will pop right out of the peel without being stuck to the silk. I find it it much easier to do it this way (just make sure they are cool enough to handle after cooking!)
  • This salad recipe is most visually appealing the first day while all the colors are bright and happy, but tastes better the next day when the flavors have settled together.
  • If you don't have time to marinate in the refrigerator before serving, combine all the ingredients (including avocado) at the same time and serve.
  • Toast your tortilla chips in the air fryer for about 5 minutes at 375 degrees and squeeze a lime on them for the best chips ever!