Go Back

Black Bean and Corn Salad

A vibrant, zesty salad combining creamy black beans and sweet corn with a mix of crispy vegetables, perfect for gatherings or as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can black beans, rinsed and drained Use canned black beans for convenience.
  • 1 cup corn kernels (fresh, frozen, or canned) Any type of corn works, fresh is best.
  • 1 red bell pepper, diced Adds sweetness and color.
  • 1 small red onion, diced Adjust the amount based on your preference.
  • 1/4 cup fresh cilantro, chopped Gives a fresh flavor.
  • 2 limes, juiced Fresh lime juice is recommended.
  • 2 tablespoons olive oil Provides richness.
  • Salt and pepper to taste Adjust seasoning according to preference.

Method
 

Preparation
  1. Start by rinsing and draining your black beans. If using fresh corn, boil or steam it until tender.
  2. Dice the red bell pepper and red onion into small, even pieces.
Mixing
  1. In a large mixing bowl, combine the black beans, corn, diced bell pepper, red onion, and chopped cilantro.
  2. Squeeze the juice of two limes over the mixture, add in the olive oil, and season with a pinch of salt and pepper.
Final Preparation
  1. Gently toss everything together until well mixed.
  2. Taste a spoonful and adjust lime juice or seasonings as needed.
  3. Chill in the fridge for about 30 minutes for the best flavor.
Serving
  1. Scoop the salad into serving bowls and enjoy!

Notes

For extra flavor, top with diced avocado or feta cheese. Can be prepared ahead of time to let the flavors meld together.