Black Bean and Corn Salad with Lime and Cilantro Recipe

Introduction

This Black Bean and Corn Salad is a fresh, vibrant dish perfect for warm days or as a colorful side. Packed with veggies and a zesty dressing, it’s easy to prepare and full of bright flavors. Enjoy it as a light lunch or alongside your favorite grilled dishes.

Ingredients

• 3 cups corn kernels (about 4 cobs of corn)
• 1 cup canned black beans (drained & rinsed)
• 1 cup grape tomatoes (halved)
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• ⅓ cup diced red onion
• 3 tablespoons chopped fresh cilantro
• ½ cup Cotija cheese (or feta, optional)
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice (about 1 lime)
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper to taste

Instructions

1. Step 1: In a small bowl, whisk together olive oil, fresh lime juice, chili powder, cumin, salt, and pepper until well combined. Set the dressing aside.
2. Step 2: In a large mixing bowl, combine the corn kernels, black beans, halved grape tomatoes, green and red bell peppers, and diced red onion.
3. Step 3: Pour the prepared dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust seasoning with additional salt and pepper if needed. Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
4. Step 4: Just before serving, sprinkle the salad with Cotija cheese or feta and garnish with extra chopped cilantro if desired.

Tips & Variations

• For a smoky flavor, try adding a teaspoon of smoked paprika instead of chili powder.
• To make it vegan, simply omit the cheese or substitute with a dairy-free alternative.
• Use fresh grilled corn for a deeper, sweeter flavor when in season.
• Serve with tortilla chips for a satisfying appetizer or snack.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the cheese separate if you plan to store leftovers, and add it just before serving. The flavors improve after chilling, but toss gently again before serving. This salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, thaw and drain frozen corn before using. It works well though fresh corn offers a sweeter flavor and crisp texture.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free, making it safe for those avoiding gluten.

Black Bean and Corn Salad with Lime and Cilantro Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

This vibrant Black Bean and Corn Salad is a refreshing, colorful mix perfect for a light lunch or a side dish at your next barbecue. Combining sweet corn, protein-packed black beans, fresh vegetables, and a zesty lime-chili dressing, this salad is bursting with fresh flavors and textures. Optional crumbled Cotija or feta cheese adds a creamy touch that complements the tangy dressing beautifully.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables & Beans

• 3 cups corn kernels (about 4 cobs of corn)
• 1 cup canned black beans, drained and rinsed
• 1 cup grape tomatoes, halved
• ½ cup diced green bell pepper
• ½ cup diced red bell pepper
• ⅓ cup diced red onion
• 3 tablespoons chopped fresh cilantro

Cheese (Optional)

• ½ cup Cotija cheese or feta cheese, crumbled

Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice (about 1 lime)
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Make the Dressing: In a small bowl, whisk together olive oil, fresh lime juice, chili powder, cumin, salt, and pepper until fully combined and emulsified. Set aside to let flavors meld.
2. Combine Salad Ingredients: In a large mixing bowl, add the corn kernels, drained black beans, halved grape tomatoes, diced green and red bell peppers, diced red onion, and chopped fresh cilantro. Mix gently but thoroughly to combine all vegetables evenly.
3. Dress the Salad: Pour the prepared dressing over the vegetable and bean mixture. Toss everything together carefully to ensure the dressing coats all ingredients evenly. Taste and adjust salt and pepper generously as needed. Cover the bowl and chill the salad in the refrigerator for at least 1 hour to allow the flavors to develop.
4. Serve and Garnish: Before serving, top the salad with crumbled Cotija or feta cheese and additional fresh cilantro if desired. Serve chilled or at room temperature for best flavor.

Notes

• For a spicier kick, add a pinch of cayenne pepper to the dressing.
• This salad can be prepared a day ahead; just add cheese or cilantro right before serving to keep them fresh.
• Use fresh corn kernels for the best sweetness, but frozen corn thawed works as a substitute.
• Make it vegan by omitting the cheese.
• Pair this salad with grilled chicken or fish for a complete meal.

Keywords: black bean salad, corn salad, vegetarian salad, Mexican salad, healthy side dish, easy salad recipe, summer salad