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close up of a black bean salad with corn in white bowl

Black Bean Salad with Corn

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This Black Bean Salad with Corn recipe combines cherry tomatoes, chopped bell peppers, red onion and cilantro with an easy, healthy cumin lime dressing. Perfect for a light vegetarian dinner, colorful side dish or make-ahead lunch!
Course Main Course, Salad
Diet Gluten Free, Vegan, Vegetarian
Keyword make-ahead, salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 211


  • 1 15-oz can black beans drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup halved cherry tomatoes
  • 1 cup chopped bell pepper red, yellow, or orange
  • 2 tbsp diced red onion
  • 1/2 cup chopped cilantro

Cumin Lime Dressing

  • 2 tbsp fresh lime juice (from 2 limes)
  • 2 tbsp apple cider vinegar
  • ½ tsp plus ⅛ teaspoon kosher salt
  • ½ tsp cumin
  • ½ tsp granulated garlic powder
  • cup olive oil


  • In a large bowl, mix together the black beans, corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro until well combined. Set aside.
  • Make the dressing by adding the lime juice, apple cider vinegar, salt, cumin, garlic powder, and olive oil in a small mason jar. Shake until well combined. Alternatively, add the ingredients to a small bowl and whisk to combine.
  • Pour the dressing over the black bean mixture, stirring to combine. Allow to sit for 5 minutes, then taste for seasoning, adding additional lime juice or salt to taste. Serve at room temperature or store (covered) in the refrigerator for up to 5 days.


To make a burrito bowl, serve atop cooked rice, along with toppings of your choice such as avocado, sour cream, cheese, salsa, and hot sauce.


Calories: 211kcal | Carbohydrates: 11g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 384mg | Potassium: 256mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1509IU | Vitamin C: 60mg | Calcium: 15mg | Iron: 1mg