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black bean corn salsa salad

Black Bean Corn Salsa Salad

This black bean corn salsa salad is fresh, zesty, and ready in just 20 minutes. Packed with beans, corn, peppers, tomatoes, and a lime dressing, it works as a side dish, dip, or taco topping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican-Inspired
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans rinsed and drained
  • 1 ½ cups corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1 small red onion finely chopped
  • 1 jalapeño seeded and minced
  • 1 cup cherry tomatoes halved
  • ½ cup fresh cilantro chopped
  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Salt and black pepper to taste
Optional add-ins: diced avocado, crumbled feta, or fresh mango chunks

Method
 

  1. Rinse beans and corn – Drain the black beans well so the salad doesn’t get watery. Prepare corn (fresh, canned, or thawed frozen).
  2. Chop veggies – Dice red bell pepper, onion, and jalapeño. Slice cherry tomatoes and chop cilantro.
  3. Make dressing – Whisk lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl.
  4. Mix together – In a large bowl, combine beans, corn, peppers, onion, tomatoes, jalapeño, and cilantro. Pour dressing over and toss gently.
  5. Chill and serve – You can eat it right away, but letting it rest in the fridge for 30 minutes makes the flavors even better

Notes

  • If you add avocado, mix it in right before serving so it doesn’t brown.
  • This salad tastes even better the next day after chilling in the fridge.
  • It’s naturally vegan and gluten-free.