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Easy Black Bean and Corn Salad Recipe with Fresh Lime Dressing

Easy Black Bean and Corn Salad

A colorful no-cook salad made with black beans, corn, crisp vegetables, cilantro, and a lively lime-cumin dressing. It serves 4 to 6 and is ready in about 15 to 20 minutes, with optional chilling time.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 15-ounce cans (425 g each) Black beans, drained and rinsed
  • 1 15-ounce can (425 g) Whole-kernel corn, drained
  • 1 1/2 cups Frozen corn, thawed, as an alternative
  • 1 medium Medium red bell pepper, diced
  • 1/2 medium Medium red onion, finely diced
  • 1 small, optional Small jalapeño, seeded and minced
  • 1/2 cup Fresh cilantro, chopped
Dressing
  • 1/4 cup Extra-virgin olive oil
  • 1/4 cup Fresh lime juice
  • 1 clove Small garlic clove, minced
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Finish
  • 1 medium Avocado, diced

Method
 

Step-by-Step
  1. Drain and rinse the black beans thoroughly under cool running water. Drain canned corn, or thaw frozen corn and pat it dry so excess moisture does not dilute the dressing.
  2. Add the beans, corn, diced red bell pepper, finely diced red onion, optional minced jalapeño, and chopped cilantro to a large mixing bowl.
  3. In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, kosher salt, and black pepper until the dressing looks evenly blended.
  4. Pour the dressing over the salad ingredients. Toss gently with a large spoon or flexible spatula until the vegetables, beans, and corn are evenly coated without crushing the beans.
  5. Taste the salad and adjust the salt, lime juice, or jalapeño according to your preference. Fold in the diced avocado just before serving if you are using it.
  6. Serve immediately, or cover and refrigerate for 15 to 30 minutes. Give the salad one gentle toss before serving so the dressing is redistributed.

Notes

Rinse and drain canned beans very well to prevent a watery salad and keep the lime dressing lively. Add avocado at the end so it stays intact and does not brown as quickly.