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Corn and Black Bean Salad with Lime and Cilantro – Quick, Easy, Healthy
Emily

Corn and Black Bean Salad with Lime and Cilantro

A tangy, meat-free salad blending smoky black beans, crisp bell peppers, and juicy corn with a zesty lime-cilantro dressing. Perfect as a main dish or vibrant side dish
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Olive oil ½ cup
  • Lime juice ⅓ cup
  • Garlic 1 clove
  • Salt 1 teaspoon
  • Cayenne pepper ⅛ teaspoon
  • Black beans 2 cans (15 oz)
  • Green onions 6
  • Bell pepper 1 medium
  • Tomatoes 3 cups chopped
  • Cooked corn 1 cup
  • Avocado 2 medium
  • Red onion ½ cup
  • Cilantro ¼ cup
  • Smoked paprika 1 teaspoon

Method
 

  1. Whisk olive oil, lime juice, garlic, salt, and cayenne in a medium bowl until emulsified
  2. Add chopped bell pepper and tomatoes to dressing, tossing gently
  3. Stir in cooked corn and rinsed black beans until evenly coated
  4. Cover and refrigerate for 30 minutes
  5. Top with diced avocado, red onion, and cilantro just before serving

Notes

Use frozen corn for texture contrast
Rinse black beans thoroughly to reduce sodium
Storage: Refrigerate up to 3 days
Optional: Add jalapeño for extra heat
Best with extra virgin olive oil