Black Bean and Corn Salad
This crunchy and fresh Black Bean and Corn Salad is tossed in a zesty and tangy lime vinaigrette for a side dish and burrito bowl topper you can't resist! Made with everyday ingredients in a few easy steps, this Mexican-inspired salad is plant-based perfection.
Servings: 4 servings
Ingredients
Black Bean and Corn Salad
- 3 1/2 cups cooked black beans or 2 cans, drained and rinsed
- 2 cups frozen or fresh corn thawed if frozen, grilled or quick sautéed if fresh
- 1 medium ripe tomato diced
- 1 red bell pepper diced
- 1 jalapeño pepper seeds removed and diced (optional)
- ¼ cup red onion diced
- ¼ cup fresh cilantro diced
- ½ tsp salt + more to taste
Lime Vinaigrette
- 2 tbsp fresh lime juice from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or agave
- ½ tsp cumin powder or cumin seeds
- ½ tsp black pepper
- ⅓ cup extra virgin olive oil or avocado oil
Instructions
- Make the bean salad by placing the bean salad ingredients (black beans, corn, tomato, bell pepper, jalapeño, red onion, and salt) in a mixing bowl. Gently toss to combine.
- Add the lime vinaigrette ingredients (lime juice, apple cider vinegar, Dijon mustard, maple syrup, black pepper, cumin, and olive oil) in a jar with a lid. Tighten the light and shake well until emulsified.
- Pour the lime vinaigrette over the bean salad and gently toss it until it is evenly coated in the dressing. Season the salad to taste with salt if needed, and enjoy!
Video
Notes
Storage Directions
- Refrigeration: Leftover bean and corn salad keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Though the salad can be frozen in a freezer-safe container for up to 3 months, it's best frozen without the tomatoes, as their texture breaks down when thawed. If you anticipate freezing leftovers, add tomatoes only to the portion you plan to eat
-
- Dice finely. Ensure even flavors and textures in every bite by chopping the onions, cilantro, and tomatoes into a uniform and small dice.
-
- Shake well. You will know the lime vinaigrette is properly emulsified when the olive oil and liquids don't split.
-
- Shaking alternative. If you don't have a lidded jar, whisk all the vinaigrette ingredients except the oil in a bowl. Very slowly drizzle the oil while continuing to whisk until smooth and emulsified.
-
- Toss gently. Avoid smashing the beans by tossing them lightly in the dressing with a wooden spoon or silicone spatula.