Black Bean Corn Salad Recipe

Black Bean Corn Salad Recipe

This Black Bean Corn Salad is a vibrant, protein-packed dish perfect for summer lunches, meal prep, or light dinners. Fresh vegetables, zesty lime dressing, and plenty of fiber make it a feel-good recipe you’ll love to have on hand. Whether you’re eating clean, following a vegetarian diet, or just need a quick side for your next gathering, this salad is ready in about 15 minutes and stays fresh for days.

Why You’ll Love This Salad

  • Fast and Easy: No cooking required—just chop, mix, and serve.
  • Nutritious: Packed with fiber, plant-based protein, and vitamins.
  • Versatile: Enjoy as a side, lunch, taco filling, or dip for chips.
  • Meal Prep Friendly: Keeps well in the fridge for healthy lunches all week.

Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 2 cups fresh or thawed frozen corn)
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, diced
  • 1 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped (or parsley if preferred)
  • Juice of 2 limes (or 1/4 cup lemon juice for a twist)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and black pepper to taste

Ingredient Swaps & Variations

  • Beans: Try kidney beans or chickpeas for a different flavor and texture.
  • Herbs: Not a fan of cilantro? Use parsley, spinach, or finely chopped kale.
  • Onion: Swap red onion for green onions for a milder bite.
  • Spicy Kick: Add diced jalapeño or a sprinkle of chili powder.

How to Make Black Bean Corn Salad

  1. Rinse and Drain: Place the black beans and corn in a colander and rinse under cold water. Let them drain thoroughly to remove excess moisture.
  2. Chop the Vegetables: Dice the red bell pepper, cucumber, and red onion into small, uniform pieces for even texture and color.
  3. Combine the Salad: In a large mixing bowl, add the beans, corn, bell pepper, cucumber, and onion. Use a spatula or large spoon to gently combine.
  4. Prepare the Dressing: In a small bowl or jar, whisk together lime juice, olive oil, cumin, salt, and pepper until emulsified.
  5. Toss and Finish: Pour the dressing over the salad. Add the chopped cilantro and toss until everything is well coated.
  6. Taste and Adjust: Sample the salad and adjust seasoning. Add extra lime juice for brightness or a pinch more salt if needed.

Serving Suggestions

This salad is delicious served chilled or at room temperature. Here are a few ideas:

  • Taco Night: Use as a fresh filling for tacos or burritos.
  • Grain Bowls: Spoon over brown rice or quinoa for a hearty meal.
  • Dips and Apps: Serve with tortilla chips as a chunky salsa.
  • Protein Boost: Top with grilled chicken or shrimp for a complete dinner.

Make Ahead & Storage

This salad is ideal for meal prep. Store in an airtight container in the refrigerator for up to 3 days. If making ahead, wait to add the cilantro and dressing until just before serving to keep the vegetables crisp and fresh.

Nutrition Facts

Per Serving (1 cup)
Calories: 180
Carbohydrates: 28 g
Protein: 8 g
Fat: 5 g
Fiber: 7 g

More Easy Salads to Try

Ready to brighten up your meals? This Black Bean Corn Salad is fast, wholesome, and full of fresh flavor—perfect for any occasion.

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