Corn and Black Bean Salad with Lime-Cumin Dressing

Name: Corn and Black Bean Salad with Lime-Cumin Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ears of corn (husked); 1 can black beans (drained and rinsed); 1 red bell pepper (diced); 1 small red onion (finely chopped); 1/4 cup fresh cilantro (chopped); 3 tablespoons olive oil; 2 tablespoons fresh lime juice; 1 teaspoon ground cumin; 1 teaspoon honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper

55 min 6 servings Easy

All Recipes

A vibrant and refreshing meal-prep salad that doubles as a dip or taco filling.

Prep

15 min

Cook

10 min

Total

55 min

Servings

Difficulty

Easy

Corn and Black Bean Salad is a versatile dish that captures the essence of summer with its fresh ingredients and zesty dressing. This salad is not only delicious but also easy to prepare, making it a perfect addition to your meal prep routine. Whether you're serving it as a side dish, a dip, or a taco filling, it adds a burst of flavour to any meal. The combination of sweet corn, hearty black beans, and crunchy bell peppers creates a satisfying texture, while the lime-cumin dressing ties everything together with a tangy and aromatic finish. It's a healthy and vibrant dish that's sure to become a staple in your kitchen.

Instructions

Cook the corn

Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes until tender. Remove from water and let it cool.

Pro tip: Use a sharp knife to easily remove kernels from the cob.

Prepare the black beans

Drain and rinse the black beans thoroughly under cold water. Set aside to drain fully.

Pro tip: Rinsing canned beans reduces sodium content.

Chop vegetables

Dice the red bell pepper and finely chop the red onion. Place them in a large mixing bowl.

Pro tip: For a milder onion flavour, soak the chopped onion in cold water for a few minutes.

Make the dressing

In a small bowl, whisk together olive oil, lime juice, cumin, honey, salt, and pepper until well combined.

Pro tip: Adjust lime juice and honey to taste for balance.

Combine salad ingredients

Cut the corn kernels off the cob and add them to the bowl with the beans, bell pepper, and onion.

Toss and chill

Pour the dressing over the salad ingredients and toss to coat evenly. Add chopped cilantro and mix. Refrigerate for at least 30 minutes before serving to allow flavours to meld.

Pro tip: Salad tastes better as it sits, so feel free to prepare it a few hours in advance.

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Tips & Tricks

Use fresh corn for the best flavour, but canned or frozen works too.
Let the salad sit for at least 30 minutes for flavours to meld.
Adjust lime juice to taste for a brighter salad.

Frequently Asked Questions

What is a corn and black bean salad?

It's a refreshing salad made with corn, black beans, and a lime-cumin dressing, perfect for meal prep.

How long does black bean corn salad last in the fridge?

It lasts up to 4 days when stored in an airtight container in the refrigerator.

Can I use canned corn for this salad?

Yes, canned or frozen corn can be used if fresh corn is not available.

What can I serve with corn and black bean salad?

Serve it as a side dish, a dip with chips, or as a filling for tacos.

How do I make the dressing for black bean corn salad?

Whisk together olive oil, lime juice, cumin, honey, salt, and pepper.

Serving Suggestions

This Corn and Black Bean Salad can be made ahead and stored in the refrigerator for up to 4 days, making it a convenient option for busy weeks. Serve it chilled or at room temperature, alongside grilled meats or as a filling for tacos. Pair it with a crisp white wine or a refreshing iced tea to complete your meal. Enjoy the flavours of summer any time of the year with this delightful salad.