Go Back
Corn and Black Bean Salad

Corn and Black Bean Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 277
Ingredients Method Notes

Ingredients
  

  • 3 cups corn kernels
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 red bell pepper, diced small
  • ½ small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • ¼ cup chopped fresh cilantro
  • 3 tbsp fresh lime juice
  • 2 tbsp extra-virgin olive oil
  • ½ tsp ground cumin
  • ½ tsp kosher salt, plus more to taste

Method
 

  1. Cut the corn kernels off the cobs (you need about 3 cups), dice the bell pepper, finely dice the red onion, and mince the jalapeño if using. Rinse and drain the black beans.
  2. Whisk the lime juice, olive oil, cumin, and salt in a small bowl until the salt dissolves.
  3. Toss the corn, beans, bell pepper, onion, jalapeño, and cilantro with the dressing in a large bowl until evenly coated. Serve right away or let sit for 10 minutes to meld.

Notes

This salad benefits from a 10-minute rest before serving to let the flavors meld. If you have time, make it a few hours ahead and refrigerate; the flavor only gets better.