This Black Bean and Corn Salad is the perfect make-ahead side since it's served cold and requires NO cooking! It's vegetarian and vegan friendly, and literally all you do is mix some stuff in a bowl and call it a day. Serve as a side, on top of greens as a main course salad, or use as a salsa with tortilla chips!
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Black Bean and Corn Salad

This Black Bean and Corn Salad is the perfect make-ahead side since it's served cold and requires NO cooking! It's vegetarian and vegan friendly, and literally all you do is mix some stuff in a bowl and call it a day. Serve as a side, on top of greens as a main course salad, or use as a salsa with tortilla chips!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 8
Author: Elizabeth Lindemann

Ingredients

For the Dressing:

For the Salad:

  • 45 oz. canned black beans (3 small cans) drained and rinsed
  • 16 oz. frozen corn (3 cups) thawed and patted dry
  • 2 jalapeƱo peppers de-seeded and diced
  • 1 bell pepper diced (I used 1/2 red and 1/2 orange for color)
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup red onion diced

Instructions

  • Whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper in a large bowl.
  • Add remaining ingredients to bowl. Taste and adjust seasonings if necessary.
  • Mix and refrigerate for at least 30 minutes.
  • Serve cold.

Notes

For a vegan version, substitute the honey with agave or sugar.