I love this simple black bean salad for its vibrant mix of corn, black beans, red bell pepper and zesty lime. Fresh red onion, olive oil, salt and pepper combine to create a light satisfying dish. It’s a perfect quick-to-make summer option on my table and a refreshing side addition.

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I gotta say, this Healthy Corn and Black Bean Salad is one of my favorite quick fixes when I need something fresh and tasty for summer. The recipe is so simple with only 7 ingredients and takes less than 10 minutes to whip up, you’ll be surprised at how much it packs in.

I use 2 cups of fresh corn kernels paired with a can of black beans, all perfectly complemented by diced red bell pepper and finely chopped red onion. A splash of fresh lime juice and a drizzle of olive oil ties everything together while salt and pepper add that kick of flavor.

This dish reminds me of the best fire roasted corn and black bean salads I’ve come across and its vibrant mix fits perfectly into any summer meal as a side dish or even stuffed in tacos. Its clean eating vibe makes it a must try in any bowl salad recipe collection.

Enjoy experimenting with it and have fun in the kitchen!

Why I Like this Recipe

1. I like this recipe because its super easy to make – even if i’m not the best cook i can whip it up in less than 10 minutes.
2. I love how fresh and vibrant it tastes with all that corn, black beans, and red bell pepper. The lime juice really makes everything pop.
3. I enjoy using it for so many meals, be it a quick side for taco night or a tasty addition to my summer bbq, its really versatile.
4. I appreciate the simple ingredients and low-cost items since i can make a wholesome meal without breaking the bank.

Ingredients

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Corn: Juicy, naturally sweet kernels provide delicious crunch, fulfill energy and fiber needs.
Black Beans: Rich in protein and fiber, contribute a creamy texture and warming heartiness.
Red Bell Pepper: Crisp and sweet, supplies essential vitamins along with a vivid, appetizing hue.
Red Onion: Adds a sharp, tangy flavor, balancing the salad with mild crunch and zing.
Lime: Juice delivers zesty acidity to brighten flavors, enhance freshness, and cut richness.
Olive Oil: Enriches with healthy fats and a smooth texture, fusing other tastes together.
Salt and Pepper: Subtly amplify natural flavors, ensuring balanced seasoning with every bite.
All Ingredients: They work together to create a colorful, nutritious salad perfect for any meal.

Ingredient Quantities

2 cups fresh or thawed frozen corn kernels

1 (15 oz) can black beans, drained and rinsed

1 red bell pepper, diced

1/2 red onion, finely chopped

1 lime, juiced

1 tablespoon olive oil

Salt and pepper to taste

How to Make this

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1. First, get your ingredients ready. Drain and rinse the black beans and if you using frozen corn, let them thaw a bit.

2. Dice the red bell pepper and finely chop about half a red onion.

3. In a big bowl, mix together the corn, black beans, bell pepper, and red onion.

4. Cut the lime in half and squeeze all the juice into the salad. Try to get most of it out.

5. Drizzle a tablespoon of olive oil over the mix.

6. Sprinkle a bit of salt and some pepper over everything.

7. Toss the salad really well so the flavors mix together.

8. Let the salad sit for a few minutes so every bite gets more tasty.

9. Check and adjust the salt and pepper if you think it needs more.

10. Serve the salad chilled or room temp as a side for barbeque, seafood, tacos, or burritos and enjoy!

Equipment Needed

1. Colander to drain and rinse the black beans
2. Cutting board for dicing the red bell pepper and chopping the red onion
3. Sharp knife to cut and chop the veggies
4. Large mixing bowl to combine all the ingredients
5. Citrus juicer (or similar tool) to squeeze the lime juice
6. Measuring spoon for the olive oil
7. Large spoon or spatula to toss the salad evenly

FAQ

Can i use frozen corn? Yes, you can use frozen corn as long as it's thawed properly before mixing into the salad so its not too soggy.

Do i really need red onion? The red onion adds a nice sharp flavor, but if you don't like it or have allergies, you can leave it out or substitute it with a milder one.

Is it okay to add extra spices? Sure, go ahead and add other spices if you want to jazz it up a bit, but salt, pepper, lime juice and olive oil keep it simple and tasty.

How long can i store this salad? It keeps well in an airtight container in the fridge for up to 2 days, though it tastes best if eaten fresh.

Should i rinse the black beans? Yes, always rinse the black beans to remove the extra sodium and to improve the overall flavor of the salad.

Healthy Corn And Black Bean Salad Recipe Substitutions and Variations

Fresh or thawed frozen corn kernels – If you dont have fresh corn, you might try using canned sweet corn drained well
Black beans – You can swap these for kidney beans, pinto beans, or even chickpeas if you want a different texture
Red bell pepper – Yellow, orange, or green bell peppers work pretty well as substitutes
Red onion – Try white onions or shallots for a slightly sweeter twist
Lime juice – Lemon juice can be a good alternative if you’re out of limes

Pro Tips

1. Let the salad sit for about 10 minutes after tossing all the ingredients together so the flavors can really mix and develop. Its a simple step that makes a big difference.

2. If your corn is frozen, try letting it warm up just a little bit in a pan or bowl while still keeping it cool enough so it doesnt get mushy. This minimizes the icy taste some frozen corn can have.

3. Taste the salad right before serving and feel free to add extra salt, pepper, or even more lime juice if you think it needs it. Sometimes a little tweak is all thats needed to perfect the flavor.

4. For a little extra kick, consider adding some chopped cilantro or even a pinch of chili flakes so its not too plain. This gives it a nice twist and some extra color too.

Healthy Corn And Black Bean Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I love this simple black bean salad for its vibrant mix of corn, black beans, red bell pepper and zesty lime. Fresh red onion, olive oil, salt and pepper combine to create a light satisfying dish. It's a perfect quick-to-make summer option on my table and a refreshing side addition.

Servings

servings

Calories

205

kcal

Equipment: 1. Colander to drain and rinse the black beans
2. Cutting board for dicing the red bell pepper and chopping the red onion
3. Sharp knife to cut and chop the veggies
4. Large mixing bowl to combine all the ingredients
5. Citrus juicer (or similar tool) to squeeze the lime juice
6. Measuring spoon for the olive oil
7. Large spoon or spatula to toss the salad evenly

Ingredients

2 cups fresh or thawed frozen corn kernels
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, diced
1/2 red onion, finely chopped
1 lime, juiced
1 tablespoon olive oil
Salt and pepper to taste

Directions

First, get your ingredients ready. Drain and rinse the black beans and if you using frozen corn, let them thaw a bit.
Dice the red bell pepper and finely chop about half a red onion.
In a big bowl, mix together the corn, black beans, bell pepper, and red onion.
Cut the lime in half and squeeze all the juice into the salad. Try to get most of it out.
Drizzle a tablespoon of olive oil over the mix.
Sprinkle a bit of salt and some pepper over everything.
Toss the salad really well so the flavors mix together.
Let the salad sit for a few minutes so every bite gets more tasty.
Check and adjust the salt and pepper if you think it needs more.
Serve the salad chilled or room temp as a side for barbeque, seafood, tacos, or burritos and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.