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black bean and corn salad
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black bean and corn salad

Black Bean and Corn Salad is a vibrant and refreshing dish that’s packed with flavor and color. Made with tender black beans, sweet corn, juicy tomatoes, crisp bell peppers, and zesty lime dressing, this salad is a perfect side for picnics, barbecues, and potlucks. It’s also hearty enough to enjoy as a light lunch or topping for tacos and grilled meats. Quick to throw together and endlessly adaptable, this recipe is a go-to for healthy, bold flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Course: Appetizer
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz sweet corn, drained (or 1 ½ cups fresh or frozen, thawed)
  • 1 red bell pepper diced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion finely chopped
  • 1 –2 jalapeños seeded and finely chopped (optional, for heat)
  • 2 tbsp fresh cilantro or parsley chopped
  • Juice of 2 limes
  • 2 tbsp olive oil
  • ½ tsp cumin
  • Salt and black pepper to taste

Method
 

  1. In a large mixing bowl, combine the black beans, corn, diced bell pepper, cherry tomatoes, red onion, jalapeños (if using), and chopped cilantro.
  2. In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
  3. Pour the dressing over the salad and toss everything together until well coated. Taste and adjust seasoning as needed.
  4. For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

  • Refrigerator: Store in an airtight container for up to 3 days.
  • Make-Ahead: Perfect for meal prep or parties—just wait to add avocado until serving time.
  • Freezing: Not recommended due to the fresh vegetables.