Southwestern Black Bean and Corn Salad

Vegetarian, Paleo, Dairy-Free

Southwestern Black Bean and Corn Salad



  • 2 cups fresh or frozen sweet corn
  • 4 roma tomatoes, chopped
  • 1 can black beans, drained and rinsed
  • 2 avocados, chopped
  • 1/4 cup green onion, finely sliced
  • 1/3 cup avocado oil
  • 1/2 tsp Himalayan sea salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne powder (or to taste, depending on how you like spice)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 2 tbsp plain Greek yogurt or plain coconut milk yogurt for Paleo and Dairy-Free
  • Optional, additional green onion and cilantro for garnish


  1. Combine corn, black beans, tomatoes, green onions, and avocado in mixing bowl
  2. Blend all spices, lime juice, honey, cilantro, yogurt, and avocado oil together in a blender (I use a Magic Bullet Blender) until well combined
  3. Pour over salad and mix together. Add salt and pepper to taste.
  4. Garnish with additional green onions or cilantro before serving

**Recipe serves 4 people as a side


Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

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