This easy recipe for black beans and corn salad is the perfect summer side dish! It's a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.
This Black Beans and Corn Salad is a vibrant and healthy dish that’s perfect for summer gatherings, BBQs, or as a fresh side for tacos.
It’s a refreshing combination of beans and corn salad flavors, offering a boost of plant-based protein in every bite.
Whether you're looking for a vegetable potluck dish or a healthy lunch side, this colorful salad is easy to make and ideal for warm-weather meals.
You can find all of my salad recipes here: Gluten Free Salad Recipes
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Ingredients
- Black Beans
- Whole Kernel Sweet Corn
- Tomatoes
- Sweet Onion
- Cilantro
- Minced Garlic
- Olive Oil
- White Vinegar
- Lime Juice
- Granulated Sugar
- Sea Salt
- Coarse Ground Black Pepper
- Ground Cumin
Instructions
In a large serving bowl add the beans, corn, tomatoes, onion, cilantro and garlic.
In a small bowl whisk together the olive oil, white vinegar, lime juice, sugar, salt, pepper and cumin. Pour over the salad veggies and stir to coat.
Refrigerate in an air tight container for at least 1 hour before serving. I prefer to refrigerate overnight.
Supplies
Frequently Asked Questions
There is very little difference between this black beans and corn salad and a fresh black bean salsa. I love to eat this recipe on it's own as a salad side dish or as a dip with gluten free corn tortilla chips.
This salad will last in a sealed container in the refrigerator for up to 5 days. I love to make it the day before I want to serve the salad or as a dip with tortilla chips. Making it the day before ensures it's really cold when you serve it and the flavors have time to meld together.
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Black Beans and Corn Salad
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy recipe for black beans and corn salad is the perfect summer side dish! It's a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.
Ingredients
- 15 ounce can Black Beans, drained and rinsed
- 15.25 ounce can Whole Kernel Sweet Corn, drained
- 2 Vine Ripe Tomatoes, chopped (about 1 cup)
- 1 large Sweet Onion, finely chopped
- ½ cup Cilantro, minced
- 2 Tbsp Minced Garlic
- 2 Tbsp Olive Oil
- 2 Tbsp White Vinegar
- 1 Tbsp Lime Juice
- 1 Tbsp Granulated Sugar
- ½ tsp Sea Salt
- ½ tsp Coarse Ground Black Pepper
- ¼ tsp Ground Cumin
Instructions
In a large serving bowl add the beans, corn, tomatoes, onion, cilantro and garlic.
In a small bowl whisk together the olive oil, white vinegar, lime juice, sugar, salt, pepper and cumin. Pour over the salad veggies and stir to coat.
Refrigerate in an air tight container for at least 1 hour before serving. I prefer to refrigerate overnight.
- Prep Time: 15 minutes
- Category: Side Dish, Salads, Dips
- Method: Mixing
- Cuisine: Gluten Free
Top Tip
I love to serve this recipe as a side dish or with chips as a dip. Either way it is a delicious hit at gatherings! When serving it as a dip I like to use round gluten free corn tortilla chips. It is so refreshing on a hot day!
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