Description
This Refreshing Black Bean Corn Salad is a vibrant, healthy, and easy-to-make dish perfect for a quick lunch, side, or picnic addition. Featuring black beans, sweet corn, cherry tomatoes, and fresh cilantro, dressed with lime juice and olive oil, it offers a delightful balance of flavors and textures in just minutes.
Ingredients
Scale
Salad Ingredients
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup fresh corn kernels (or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
Dressing
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse beans: Rinse the black beans under cool water until the water runs clear to reduce excess sodium and impurities, then drain them well.
- Prepare corn: If using fresh corn, cut the kernels off the cob. If using frozen corn, heat it in the microwave until warm and drain any excess moisture to prevent a watery salad.
- Chop produce: Halve the cherry tomatoes, finely chop the red onion and fresh cilantro to prepare all fresh ingredients for mixing.
- Combine ingredients: In a large bowl, place the black beans, corn kernels, cherry tomatoes, red onion, and cilantro. Toss gently to mix evenly without mashing.
- Add dressing: Squeeze fresh lime juice over the salad mixture and drizzle with extra virgin olive oil. Season with salt and pepper to your taste, then stir gently to combine all flavors.
- Chill before serving: Refrigerate the salad for at least 30 minutes prior to serving to allow the flavors to meld together beautifully and enhance the freshness.
Notes
- For a spicier kick, add diced jalapeño or a pinch of cayenne pepper.
- Use canned corn drained if fresh or frozen corn is unavailable.
- This salad keeps well in the fridge for up to 2 days but is freshest when eaten the same day.
- Serve it as a side dish with grilled meats, tacos, or as a healthy snack.
- Can be made vegan and gluten free easily with these ingredients.
