This Black Bean and Corn Salad is colorful, refreshing, and fast.  I have served it with roasted or grilled delicious chicken, steaks, sausages and even pan fried fish.

Black Bean and Corn Salad

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Course: Sides
Cuisine: Southern
Prep Time: 10 minutes
Passive Time: 30 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : If you are not planning to serve this salad immediately, it is best to mix in the black beans just before serving as the juices will darken the color of the salad



  • 1 lime juice of 1 lime
  • 1/4 medium red onion finely chopped
  • 1 tspn cumin
  • 1 tspn chili powder
  • 2 tspn honey


  • 8 oz can black beans drained and rinsed
  • 8 oz corn canned or frozen and thawed
  • 1/4 whole Red Bell Pepper chopped
  • 1/4 whole Green Bell Pepper chopped
  • 1/2 bunch cilantro rough chopped
  • 1/3 cup olive oil


  • Gather all ingredients before starting recipe.
  • Add cumin and chili powder to a medium mixing bowl and mix well.
  • Peel and chop 1/4 medium red onion.
  • Juice one lime into the bowl, add honey and onion and mix well.
  • Chop cilantro, drain and rinse black beans and add to onion mixture. Cut 2 slices from each of red and green bell pepper and chop into 1/4" dice, add to onion mixture.
  • Defrost frozen corn or drain canned corn and add to mixture.
  • Mix well, taste for seasoning, add olive oil, salt and black pepper and refrigerate for 30 minutes to one hour. before serving

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