Black Bean and Corn Salad packed with black beans, corn, cherry tomatoes, red pepper, onion, and fresh lime juice for the ultimate healthy salad. Jump to Recipe keyboard_arrow_down
Black Bean and Corn Salad that doubles as an amazing salsa is filled with all your favorite things - black beans, corn, tomatoes, red pepper, and red onion all in a simple lime and cumin dressing.
I have always been a sucker for a good corn and black bean salad, which is weird for someone who pretty much never ate beans growing up. The only kind of beans I was familiar with was baked beans, which my grandmother made from scratch, and we had probably once a year. And even though hers were probably the best around, I still wasn't a huge fan. Fast forward and now as a California transplant, beans are something I eat constantly thanks to all the amazing Mexican food you can find here. It started with refried beans and now I pretty much love them all.
Now my favorite way to enjoy this salad is with fresh corn either cut directly off the cob or grilled so it gets a nice char. Canned and frozen corn work as well, but it won't have the same sweetness or crunch. Usually I throw in some cilantro as well to brighten things up and I pour an obscene amount of hot sauce in my salad. This is totally optional but I love the bite of the vinegar and punch of the heat.
This is also one of my favorite salads to make for a barbecue, picnic, or outdoor event. First off, black beans and corn seem to be a crowd pleaser and no one wants to bring the untouched salad. Secondly, it holds up really well. You can make it ahead of time and don't have to worry about wilting or soggy ingredients even if it sits outside for a bit. I usually try to use fresh corn in the salad if I can find it because I love the crisp and fresh taste. I leave it raw although you could grill it first if you prefer. Then toss everything together with a simple lime and cumin dressing. Leftovers make great quick tacos, rice bowls, and salads.
Black Bean and Corn Salad
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- 1 cup canned black beans, rinsed and drained
- 1 cup corn (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved or quartered
- 1 U red pepper, chopped
- 1/4 cup red onion, chopped
- 4 U green onions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp. lime juice
- 1 tbsp. olive oil
- 1 tsp. cumin
- Salt and pepper
Whisk together the lime juice, olive oil, and cumin to create the dressing.
Toss together all the ingredients with the dressing. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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