Black Bean and Corn Salad

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5 from 9 votes

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.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Mexican

Servings: servings

Author: Jenné Claiborne

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) to a lidded jar. Tighten the lid 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

Recipe Pro-Tips

Rinse the beans well. Drain and rinse canned or cooked black beans thoroughly before adding them, so the salad stays fresh and bright.
Dice finely. For even flavor and texture in every bite, cut the onion, cilantro, and tomato into small, uniform pieces.
Shake well. The lime vinaigrette is properly emulsified when the oil and other liquids no longer separate.
No jar? Whisk instead. Whisk all the vinaigrette ingredients except the oil in a bowl. Then slowly drizzle in the oil, whisking constantly, until the dressing is smooth and emulsified.
Toss gently. Toss the salad lightly with a wooden spoon or silicone spatula so you don’t smash the beans.
Let it marinate. The flavors get even better as the salad sits, so toss it with the vinaigrette right away and chill it until serving.

Storage Directions

Refrigeration: Store leftover bean and corn salad covered in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the salad in a freezer-safe container for up to 3 months, but it's best frozen without the tomatoes, as their texture breaks down when thawed. If you plan to freeze leftovers, add tomatoes only to the portion you plan to eat.

Nutrition