Black Bean Salad with Corn

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

Total Time 20

Servings

Calories 211

Author Robyn Conley Downs

Equipment

Ingredients

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
⅓ cup olive oil

Instructions

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.

Notes

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.

Nutrition