Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that’s perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner
Prep Time5 minutesmins
Additional Time3 hourshrs
Total Time3 hourshrs5 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: bean salad recipe, black bean and corn salad, corn and bean salad, mexican bean salad, Mexican corn salad
Servings: 6to 8 servings
Calories: 460kcal
Author: Averie Sunshine
Ingredients
Salad
one 15.25-ounce can black beansdrained and rinsed (I used no-salt added)
one 15.25-ounce can dark kidney beansdrained and rinsed (I used 50% reduced sodium)
one 15.25-ounce can corndrained and rinsed (I used no-salt added; fresh or frozen corn may be substituted)
1cupgrape or cherry tomatoeshalved if desired
¾cupred bell peppersdiced small
¾cupqueso frescodiced small (another cheese may be substituted)
½cupgreen onionssliced into thin rounds
⅓cupfresh cilantrofinely minced, or to taste
Dressing
3tablespoonsolive oil
2tablespoonslime juice
1tablespoonapple cider vinegar
1 to 2tablespoonagave or honey
1tablespoonchili powderor to taste
1teaspooncuminor to taste
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
Instructions
Salad
To a large bowl, add all ingredients and stir to combine; set aside.
Dressing
To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.
Notes
Salad will keep airtight in the fridge for up to 4 days, noting more liquid will collect as time passes.