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Black Beans and Corn Salad

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  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


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.



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
1/2 cup Cilantro, minced
2 Tbsp Minced Garlic
2 Tbsp Olive Oil
2 Tbsp White Vinegar
1 Tbsp Lime Juice
1 Tbsp Granulated Sugar
1/2 tsp Sea Salt
1/2 tsp Coarse Ground Black Pepper
1/4 tsp Ground Cumin


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