Go Back
This quick and easy black bean and corn salad combines corn, black beans, tomatoes, jalapeños, red onion, red pepper, cilantro, and lime for a flavor-packed salad. No mayo, naturally gluten-free, and a healthy side dish.
Print

Easy Lime Corn Bean Salad with Cilantro

This quick and easy black bean and corn salad combines corn, black beans, tomatoes, jalapeños, red onion, red pepper, cilantro, and lime for a flavor-packed salad. No mayo, naturally gluten-free, and a healthy side dish. 
Course Side Dish
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 4 ears fresh corn *see notes for substitute
  • 2 15-oz cans black beans rinsed and drained
  • 3 large tomatoes chopped
  • 3 jalapeno peppers seeded and chopped
  • 1 C. red onion chopped
  • 1 red pepper chopped
  • 1 avocado optional. Chopped.
  • 8 Tbsp. lime juice
  • 4 Tbsp. olive oil extra virgin
  • 2 Tbsp. red wine vinegar
  • 1/3 C. cilantro finely chopped
  • 2 tsp. salt
  • 1/2 tsp. ground black pepper

Instructions

  • Cook shucked corn in boiling water for 5 minutes. Drain and cool. Cut kernels from cobs and set aside. (Or substitute corn as described in notes).
  • In a medium bowl, whisk together lime juice, olive oil, red wine vinegar, cilantro, salt, and pepper. Set aside.
  • Mix together corn, black beans, tomatoes, jalapeño peppers, red onion, and red pepper. Optional: if using, mix avocado in at this same time.
  • Pour dressing over. Stir to coat all ingredients.
  • Cover and refrigerate until ready to serve.

Notes

*If you don't have time (or the inclination) to boil fresh corn and cut it off cob, one ear of corn is approximately 3/4 C. of corn. You can substitute a total of 3 cups of frozen corn (thawed).