Black Bean and Corn Salad with Lime and Cilantro Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
