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Black bean and corn salad with red bell pepper, red onion and cilantro, with lime wedges

Black Bean and Corn Salad

A colorful black bean and corn salad with red pepper, red onion, cilantro and a zesty lime-cumin dressing. Serve as a side, dip or taco topping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz) black beans drained and rinsed
  • 2 cups corn canned and drained, or thawed frozen
  • 1 red bell pepper diced
  • ½ red onion finely diced
  • ½ cup fresh cilantro chopped
  • 1 jalapeño seeded and minced, optional
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice about 2 limes
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon honey optional
  • Salt and black pepper to taste

Method
 

  1. In a large bowl, combine the black beans, corn, bell pepper, red onion, cilantro and jalapeño.
  2. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, honey, salt and pepper.
  3. Pour the dressing over the salad and toss to coat.
  4. Taste and add more lime or salt as needed.
  5. Serve right away or chill until ready to eat.

Notes

  • Char the corn in a dry skillet for 5 minutes for a smoky flavor.
  • Add a diced avocado just before serving.
  • Turn it into a meal by spooning it over rice with shredded chicken.
  • Frozen corn works great; thaw it under cool water and drain well.