Go Back

Black Bean Corn Salad

A vibrant and nutritious salad featuring black beans, corn, and fresh veggies, dressed in a zesty lime vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 whole jalapeño, seeded and diced (optional for spice)
  • 1/4 cup fresh cilantro, chopped
Dressing
  • 1 lime Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Gather all your fresh veggies. Rinse and drain the black beans and corn thoroughly. Chop up the red bell pepper, onion, and tomatoes, and if you like a little kick, dice the jalapeño.
Mixing Ingredients
  1. In a large mixing bowl, combine the black beans, corn, red bell pepper, onions, tomatoes, and jalapeño. Give it a gentle toss to mix everything well.
Making Dressing
  1. In a separate small bowl, combine the lime juice, olive oil, salt, and pepper. Whisk until emulsified.
Combining Salad
  1. Pour the dressing over the salad mixture. Then, add the chopped cilantro and toss everything together gently. Ensure each ingredient is coated in delicious dressing.
Chilling
  1. For best results, let the salad chill in the refrigerator for about 30 minutes. This allows the flavors to meld beautifully. Serve it cold and enjoy!

Notes

Ingredient swaps are possible based on preferences. Black beans can be substituted with chickpeas or kidney beans. Fresh corn adds extra flavor. It's best to avoid over-dressing the salad to maintain its texture.