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Close-up of a spoon serving fresh corn and black bean salad, showing texture
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Corn and Black Bean Salad

A vibrant, easy-to-make corn and black bean salad featuring sweet corn, protein-packed black beans, crisp vegetables, and fresh cilantro, all tossed in a zesty lime-cumin vinaigrette. Perfect for meal prep, parties, and healthy sides
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 Servings
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, Mexican, Southwestern, Tex-Mex
Calories: 215
Ingredients Method

Ingredients
  

  • 3 cups corn kernels fresh, frozen/thawed, or canned/drained
  • 2 15 oz cans black beans, rinsed and drained
  • 1 large red bell pepper diced
  • ½ cup finely diced red onion
  • ½ cup chopped fresh cilantro
  • 1 jalapeño pepper seeded and minced (optional)
  • ¼ cup fresh lime juice
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 tablespoon honey or agave nectar
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. In a large mixing bowl, combine the corn kernels, rinsed black beans, diced red bell pepper, diced red onion, chopped cilantro, and minced jalapeño (if using).
  2. In a separate small bowl or jar, whisk together the fresh lime juice, olive oil, ground cumin, honey (or agave), salt, and black pepper until fully emulsified.
  3. Pour the dressing over the corn and bean mixture.
  4. Gently toss all ingredients together until evenly coated.
  5. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  6. Stir before serving. Adjust salt and pepper to taste if needed.