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Fresh Southwest Black Bean and Corn Salad

southwest black bean and corn salad - featured image

A quick, easy, and flavorful salad combining black beans, corn, and fresh veggies with a zesty lime-cilantro dressing. Perfect for a healthy lunch or potluck.

Ingredients

Scale
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or thawed if frozen
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and finely minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste (start with 1/2 teaspoon salt)

Instructions

  1. Drain and rinse the black beans well to remove excess salt and can flavor. If using frozen corn, make sure it’s thawed and patted dry.
  2. Chop the cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro finely.
  3. In a small bowl, whisk together the fresh lime juice, olive oil, ground cumin, salt, and pepper. Adjust seasoning to taste.
  4. Add the black beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro to a large mixing bowl.
  5. Pour the dressing over the salad and gently toss until everything is well coated, being careful not to mash the beans.
  6. Optionally, let the salad rest for 10-15 minutes at room temperature to let the flavors marry.
  7. Before serving, taste and add more salt, pepper, or lime juice if desired.

Notes

Avoid overdressing the salad to prevent sogginess. Rinse canned black beans thoroughly to remove canned flavor. Chop vegetables uniformly for balanced texture. Prepare dressing and chop ingredients separately if prepping ahead, then toss just before serving.

Nutrition

Keywords: black bean salad, corn salad, southwest salad, quick lunch, healthy salad, vegan salad, gluten-free salad