There are salads… and then there are salads that you crave again and again.
This Black Bean and Corn Salad with Sweet and Spicy Dressing absolutely belongs to the second category. Bursting with color, packed with bold flavors, and incredibly easy to prepare, this recipe proves that healthy food can be just as irresistible as comfort food. Imagine a bowl filled with creamy black beans, crisp bell peppers, sweet corn, buttery avocado, and bright cilantro—each ingredient coated in a zesty lime dressing kissed with honey, smoked paprika, and just the right hint of heat. Every bite delivers balance: sweetness, spice, crunch, creaminess. It’s the kind of dish that lights up your table and leaves everyone asking for seconds. Whether you’re hosting a summer barbecue, meal-prepping for the week, or simply craving a refreshing, nutrient-packed meal, this salad is a delicious go-to that checks all the boxes.
🥗 Why You’ll Love This Salad
- Fresh and vibrant: A rainbow of vegetables makes it visually stunning and incredibly nourishing.
- Sweet + spicy balance: The dressing is bright with lime, sweetened with honey, and rounded by warm spices.
- Meal-prep friendly: It holds up beautifully in the fridge, making it perfect for lunches or quick dinners.
- Versatile: Enjoy it as a side dish, a light entrée, a taco filler, or even spooned over grilled chicken or fish.
- Plant-powered goodness: Packed with fiber, protein, and vitamins—without feeling heavy.
🥣 Ingredients
For the Sweet & Spicy Dressing
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- 2 teaspoons honey
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
For the Salad
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 medium red bell pepper, finely chopped
- 1 bag frozen corn, cooked and cooled
- 1 jalapeño, seeded and diced (adjust for spice level)
- ½ cup diced red onion
- 1 medium avocado, diced
- ⅓ cup crumbled feta cheese
- ½ cup fresh cilantro, chopped
👩🍳 How to Make It
Step 1 – Mix the Dressing
In a large bowl, whisk together lime juice, olive oil, cumin, smoked paprika, oregano, honey, salt, and pepper.
The dressing should taste bright, slightly tangy, and pleasantly sweet with a subtle warmth.
Step 2 – Add the Salad Ingredients
To the bowl with the dressing, add the black beans, chickpeas, bell pepper, corn, red onion, jalapeño, avocado, and cilantro.
Toss gently so the avocado stays intact but everything becomes beautifully coated.
Step 3 – Fold in the Feta
Add the crumbled feta and fold it into the mixture.
The creamy, salty cheese elevates the whole dish without overpowering it.
Step 4 – Taste & Serve
Taste the salad and adjust with more lime, salt, or cilantro if needed.
Serve immediately for maximum freshness—or chill it for later (add the avocado just before serving to keep it bright and green).
🌶️ Tips & Variations to Make It Your Own
- Add heat: Use a serrano pepper or a pinch of cayenne for extra spice.
- Make it vegan: Leave out the feta or swap with vegan cheese.
- Boost the protein: Add grilled chicken, shrimp, or tofu.
- Make it creamy: Stir in a spoonful of Greek yogurt or avocado crema.
- Serve with: Tortilla chips, tacos, burrito bowls, or alongside grilled meats.
🌟 Final Thoughts
This Black Bean and Corn Salad is more than just a side dish—it’s a celebration of simple ingredients that become extraordinary when combined with the right dressing. Fresh, colorful, and packed with bold flavors, it’s the kind of recipe that brightens any meal and brings people together around the table.
Whether you’re making it for a picnic, a potluck, or a quick lunch at home, this sweet-and-spicy salad promises to deliver comfort, freshness, and a whole lot of deliciousness.
Would you like a short version for social media, a Pinterest-style recipe card, or a French/Italian translation?