Dinner

Black Bean and Corn Salad Recipe

Name: Black Bean and Corn Salad Recipe
Prep time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 cups cooked black beans or 1 can, drained and rinsed; 1 ½ cups corn kernels (fresh, frozen, or canned); 1 cup cherry tomatoes, halved; ½ cup red bell pepper, diced; ¼ cup red onion, finely chopped; 1 jalapeño, seeded and diced (optional for heat); ¼ cup fresh cilantro, chopped; 3 tbsp olive oil; 2 tbsp lime juice (about 1 lime); 1 tsp honey or agave (optional); ½ tsp cumin; Salt and pepper to taste

ByHarper Ellington January 3, 2026January 3, 2026

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Introduction

This Black Bean and Corn Salad is a fresh, vibrant dish packed with color and flavor. Perfect as a side or a light meal, it combines crunchy vegetables with a zesty lime dressing for a refreshing, healthy option.

The image shows a colorful bowl of salad filled with black beans, bright yellow corn, halved red cherry tomatoes, and green avocado pieces. The salad is mixed with finely chopped green herbs, giving it a fresh look. The textures vary from smooth avocado chunks to the firm beans and juicy tomatoes. All the ingredients are piled together in a white bowl set on a white marbled surface. The image is sharp with natural light highlighting the vibrant colors of the salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked black beans or 1 can, drained and rinsed
1 ½ cups corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
1 jalapeño, seeded and diced (optional for heat)
¼ cup fresh cilantro, chopped
3 tbsp olive oil
2 tbsp lime juice (about 1 lime)
1 tsp honey or agave (optional)
½ tsp cumin
Salt and pepper to taste

Instructions

Step 1: In a large bowl, combine black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro.
Step 2: In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper until well blended.
Step 3: Pour the dressing over the salad and toss gently until everything is evenly coated.
Step 4: Chill the salad in the fridge for 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For a creamier texture, add a diced avocado just before serving.
Use fresh corn when in season for the best sweetness and crunch.
Adjust the jalapeño amount or omit it for a milder salad.
Swap cilantro for fresh parsley if you prefer a different herb flavor.
Add a handful of crumbled feta cheese for a salty, tangy twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Adding avocado is best done fresh to prevent browning. Re-toss the salad before serving if any liquid has settled. This salad is best enjoyed chilled and does not require reheating.

How to Serve

A close-up of a fresh salad in a white bowl, showing many layers and colors. The bottom layer is green pieces of avocado with smooth texture, scattered with bright yellow corn kernels. On top of that, there are black beans with a shiny surface mixed in. Small red cherry tomato halves with juicy texture are spread evenly around the bowl. There are also bits of green herbs sprinkled throughout. Everything looks fresh and vibrant with different colors and textures. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn works well and saves time. Just be sure to drain and rinse it to reduce excess salt and preserve the salad’s fresh taste.

How do I make this salad vegan?

Simply use agave syrup instead of honey for the dressing to keep it vegan friendly. All other ingredients are naturally plant-based.