Black Bean and Corn Salad
This vibrant black bean and corn salad is tossed in a zesty lime cilantro dressing that makes it absolutely irresistible. It is a quick and easy vegan recipe that works beautifully as a side dish, taco filling, or standalone meal.
A zesty and colorful black bean and corn salad tossed in a fresh lime cilantro dressing.
Nutrition per serving
Ingredients
base
salad
dressing
Instructions
Prepare the Vegetables
Halve the cherry tomatoes, dice the red bell pepper into small pieces, and finely chop the fresh cilantro. Drain and rinse the black beans thoroughly under cold water and allow to drain well.
Mix the Dressing
In a small bowl whisk together lime juice, cumin, chili powder, and a generous pinch of salt and pepper. Taste the dressing and adjust lime or spice levels to your preference before adding to the salad.
Combine the Salad
In a large bowl combine black beans, corn, cherry tomatoes, red bell pepper, and fresh cilantro. Pour the lime dressing over the mixture and toss well until everything is evenly coated.
Rest and Serve
Allow the salad to sit for 5 to 10 minutes before serving so the beans and corn can absorb the dressing flavors. Serve as a side dish, over greens, or use as a filling for tacos and burritos.
Substitutions
Common mistakes
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