This black bean and corn salad is a straightforward, fresh dish that comes together quickly. It’s the kind of salad that works great on its own or as a side for grilled meats or tacos. The lime dressing adds a bright note that balances the earthiness of the beans.
The Story Behind This Recipe
I first made this salad when I wanted something fast and filling that didn’t require cooking much. The beans can be canned, and the corn can be fresh or frozen, which makes it really practical. I usually toss everything together in a big bowl while dinner finishes cooking on the stove.
It’s a staple on warm nights when I want a light lunch that still feels satisfying and bright. The simple flavors of black beans and sweet corn come alive with a little chili powder and lime juice. Sometimes I add avocado for extra creaminess.
Over time, I’ve learned that this salad holds up well for leftovers. It actually tastes better the next day once the flavors have mingled. If you’re taking it to a picnic, just keep the dressing separate until you’re ready to eat. This keeps the veggies crisp.
One small habit I have with this salad is to toast the cumin seeds before grinding them fresh. It adds a subtle warmth that lifts the whole dish. You can skip this if you’re short on time—chili powder works fine too.
It’s also very flexible. I switch up herbs depending on what I have—cilantro is the classic choice, but parsley or green onions work well if you want something less bold. The salad always feels fresh no matter what.
Cuisine: Mexican
Course: Lunch
Servings: 4
Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1/2 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Step 1. If using frozen corn, thaw and drain any excess moisture.
- Step 2. In a large bowl, combine the black beans, corn, bell pepper, red onion, jalapeño, and cilantro.
- Step 3. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Step 4. Pour the dressing over the salad and toss to combine.
- Step 5. Taste and adjust seasoning if needed.
- Step 6. Serve immediately or refrigerate for up to 2 days.
Tips for Success
- Use fresh corn when it’s in season for a sweeter, crunchier salad.
- Toast cumin seeds in a dry pan and grind them fresh for deeper flavor.
- Keep the dressing separate if packing the salad for later to prevent sogginess.
Variations & Substitutions
- Add diced avocado for creaminess.
- Mix in diced cucumber or cherry tomatoes for extra veggies.
- Swap cilantro for parsley if you prefer a milder herb flavor.
- Use smoked paprika instead of chili powder for a smoky note.
