Description
This refreshing Cold Corn and Bean Salad combines sweet corn, hearty black beans, vibrant cherry tomatoes, crisp bell pepper, and red onion with a bright lime dressing. It’s an easy, no-cook side dish perfect for picnics, barbecues, or meal prep that delivers a satisfying combination of flavors and textures.
Ingredients
Salad Ingredients
- 2 cups corn kernels (fresh, canned, or thawed frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ¼ red onion, finely diced
- ¼ cup chopped cilantro
Dressing Ingredients
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients. In a large bowl, mix together the corn kernels, black beans, halved cherry tomatoes, diced red bell pepper, finely diced red onion, and chopped cilantro until evenly distributed.
- Prepare the Dressing. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing. Pour the prepared dressing over the salad mixture. Toss thoroughly to ensure all vegetables are coated with the lime dressing for balanced flavor.
- Chill Before Serving. Cover the salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and enhances the taste before serving.
Notes
- Add diced avocado just before serving for extra creaminess and texture.
- This salad is great for meal prep as it keeps well and flavors improve after chilling.
- Store refrigerated in an airtight container for up to 3 days for the best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
