Black Bean and Corn Salad

There’s something so comforting about a dish that feels like a celebration of simple ingredients. This black bean and corn salad is exactly that—a vibrant medley of flavors and textures that comes together in no time but feels oh-so-special.

Whether you’re serving it as a fresh side dish, scooping it up with tortilla chips, or layering it into tacos, it’s the kind of recipe that fits seamlessly into any occasion. This salad is a little tangy, a little sweet, some crunch, and totally irresistible. Ready to add a pop of color and flavor to your table? Let’s get started!

5 from 1 vote

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Black Bean and Corn Salad

Course Side Dish

Cuisine American

Keyword Beans, Corn, Healthy, Salad, Vegan, Vegetables, Vegetarian

Servings 4 Servings

Ingredients

• 1 (15.25 ounce) can black beans, rinsed and drained
• 1 (15.25 ounce) can corn, rinsed and drained (about 1½ cups fresh kernels)
• ¼ cup red or white onion, diced small
• ¼ cup chopped cilantro
• 1 medium tomato, diced
• 1 medium jalapeño, seeded and diced small
• 2 tablespoons fresh lime juice (roughly one lime)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cumin

Instructions

1. In a large bowl, gently mix all of the ingredients together. Refrigerate leftovers.