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Easy • Sides

Speedy Black Bean & Corn Salad

A fresh, vibrant, and incredibly easy black bean and corn salad, perfect as a side or light lunch.

Prep
10 min
Cook
0 min
Servings
4
Level
Easy
Speedy Black Bean & Corn Salad

Need a side dish that's bursting with flavor and color, or a light lunch that comes together in minutes? This Speedy Black Bean & Corn Salad is your answer! It's fresh, zesty, and so satisfying. Plus, it's packed with good-for-you ingredients and zero cooking required!

Ingredients

Yield: 4 servings

Main

  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained (or 1.5 cups frozen corn, thawed)
  • 1/2 red bell pepper, finely diced
  • 1/4 red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder (optional)
  • Salt and black pepper to taste

Preparation

  1. Step 1

    In a large mixing bowl, combine the rinsed and drained black beans, drained corn, finely diced red bell pepper, and finely diced red onion.

  2. Step 2

    Add the chopped fresh cilantro to the bowl.

  3. Step 3

    In a small separate bowl, whisk together the olive oil, fresh lime juice, ground cumin, and chili powder (if using). Season with salt and black pepper to taste.

  4. Step 4

    Pour the dressing over the bean and corn mixture. Toss gently to ensure all ingredients are well coated.

  5. Step 5

    Taste and adjust seasoning if needed. For best flavor, let the salad sit for at least 15 minutes in the refrigerator before serving, allowing the flavors to meld.

  6. Step 6

    Serve chilled or at room temperature as a side dish, with tortilla chips, or as a topping for tacos and grilled chicken.

Tips

  • Add a diced avocado just before serving for extra creaminess and healthy fats.
  • For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
  • This salad is great for meal prep and keeps well in the fridge for 3-4 days.

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