Black Bean and Corn Salad at The Little Shop of Olive Oils

Black Bean & Corn Salad


  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely sliced
  • 1 head Bibb lettuce, washed and torn into bite-sized pieces
  • 1 tablespoon cracked black pepper
  • 3 tablespoons Milanese Gremolata Extra Virgin Olive Oil
  • 2 tablespoons lime juice
  • Salt, to taste
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 avocado, sliced (optional)


  1. In a large bowl, combine the black beans, corn, cherry tomatoes, and red onion.
  2. In a small bowl, whisk together the olive oil, lime juice, cracked black pepper, and salt to taste. Add the chopped cilantro to the dressing if using.
  3. Pour the dressing over the bean mixture and toss well to combine.
  4. Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld. This step is optional but recommended.
  5. Just before serving, gently fold in the Bibb lettuce.
  6. Garnish with avocado slices if using.
  7. Taste and adjust seasoning if needed.
  8. Serve immediately as a side dish or light main course.


  • This salad is very versatile and you can add or substitute any ingredients you like. Other great additions would be diced bell peppers, cucumber, or feta cheese.
  • If making the salad in advance, add the lettuce and avocado just before serving to keep them fresh and crisp.
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