Southwestern Black Bean Corn Salad (Printer-Friendly)

Zesty blend of black beans, corn, jalapeños, and fresh lime-cilantro dressing for vibrant flavor.

# What You Need:

→ Vegetables & Beans

01 - 1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
02 - 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
03 - 1 red bell pepper, diced
04 - 1 small red onion, finely chopped
05 - 1 to 2 jalapeños, seeded and minced
06 - 1/2 cup cherry tomatoes, halved (optional)

→ Fresh Herbs & Garnish

07 - 1/3 cup fresh cilantro, chopped
08 - 1 ripe avocado, diced (optional)

→ Lime-Cilantro Dressing

09 - 1/4 cup extra virgin olive oil
10 - Juice of 2 limes
11 - 1 clove garlic, minced
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon chili powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

# Steps:

01 - In a large mixing bowl, mix black beans, corn, diced red bell pepper, finely chopped red onion, minced jalapeños, halved cherry tomatoes if using, and chopped cilantro.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper until well emulsified.
03 - Pour the dressing over the combined salad ingredients and toss gently to coat evenly.
04 - If desired, gently fold in the diced avocado just before serving to maintain its texture.
05 - Taste the salad and adjust seasoning as needed, then chill for 10 minutes to enhance flavors before serving.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes with zero cooking, making it perfect for those days when heat from the stove feels like the last thing you need.
  • The lime-cilantro dressing wakes up your taste buds in a way that feels lighter and fresher than anything bottled.
  • Every bite has texture and flavor surprise—soft beans, crisp peppers, the gentle kick of jalapeño.
02 -
  • Don't dress this salad hours ahead—the beans and vegetables will weep liquid and it gets soggy. Thirty minutes before serving is the sweet spot.
  • The dressing comes together faster if you let the lime juice sit with the salt and garlic for a minute first; it mellows the rawness of the garlic and seasons the lime itself.
03 -
  • Make the dressing in a jar with a tight lid so you can shake it together instead of whisking—it's easier and feels a little more fun.
  • If jalapeños aren't your thing, the salad is still bright and alive without them—let go of what you think it should be and make it what you need.
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