Black Bean & Corn Salad

Black bean and Corn Salad

Black Bean & Corn Salad

Even if you're not a bean-lover (yet), this recipe could surprise you. It's packed with flavor, and is a great addition to a pot-luck, BBQ, or even as an option for lunches.
Course Main Course, Salad
Servings 6


  • 1 Bell Pepper, diced
  • 1 Cup Baby tomatoes, halved, or quartered
  • 1 Cup Corn (can use fresh, cooked, low-sodium canned, or frozen & thawed)
  • 1 Cup Black beans (low sodium canned, or cooked, dried option too)
  • ΒΌ Cup Cilantro, chopped


  • 2 tsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chili powder
  • 2 Tbsp Oil (canola, sunflower, etc.)
  • 1 Tbsp Lime juice
  • 1 Tbsp White vinegar
  • 2 tsp white sugar
  • pinch salt & pepper to taste


  • Add all veggies and cilantro to a mixing bowl
  • Mix the dressing, then pour over the vegetables
  • Mix well, and keep in the fridge until you're ready to serve (best to mix up at least 1/2-1 hour before your meal, to let the flavours combine). Keeps well for 1-2 days.