Black beans, yellow corn, diced tomato, red onion, green pepper and cilantro tossed together in a black takeout container. — Photo: Daniel Sone (Photographer) · Public domain · Wikimedia Commons

Mexican · Lunch · Dinner · Snack

Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mexican
Ingredients: 2 cans (15 oz each) Canned black beans, drained and rinsed; 2 cups Frozen sweet corn kernels, thawed; 1 large Red bell pepper, diced; 1/2 cup Red onion, finely diced; 1 medium Jalapeño, seeded and minced; 3/4 cup Fresh cilantro, chopped; 3 tbsp Lime juice; 1 tsp Lime zest; 1 tbsp Extra virgin olive oil; 1 tsp Ground cumin; 1 clove Garlic, grated; 1/2 tsp Salt; 1/4 tsp Black pepper, ground

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

A bright, crunchy salad of black beans, lightly charred sweet corn and crisp bell pepper tossed in a zesty lime and cumin dressing with plenty of fresh cilantro. It works as a hearty side, a dip, or a light lunch on its own.

Prep: 15 min
Cook: 8 min
Total: 23 min
Serves: 6

Easy
Vegetarian
Vegan
Gluten Free
Dairy Free

Per serving151kcal8% of a 2,000 kcal day

7gProtein

27gCarbs

3gFat

8gFiber

Calories come from: Carbs 67% · Fat 17% · Protein 16%

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Ingredients

For 6 servings

2 cans (15 oz each)480 gCanned black beans, drained and rinsed
2 cups280 gFrozen sweet corn kernels, thawed
1 large165 gRed bell pepper, diced
1/2 cup80 gRed onion, finely diced
1 medium14 gJalapeño, seeded and minced (optional)
3/4 cup12 gFresh cilantro, chopped
3 tbsp46 gLime juice
1 tspLime zest
1 tbsp14 gExtra virgin olive oil
1 tspGround cumin
1 cloveGarlic, grated
1/2 tspSalt
1/4 tspBlack pepper, ground

Steps

1
Pat the thawed corn dry with a clean towel.
2
Heat a large dry skillet over medium-high heat.
3
Add the corn in a single layer and cook for 6-8 minutes, stirring occasionally, until some kernels are golden and lightly charred.
4
Spread the corn on a plate to cool for a few minutes.
5
In a small bowl, whisk the lime juice, lime zest, olive oil, cumin, garlic, salt and black pepper.
6
In a large bowl, combine the black beans, cooled corn, bell pepper, red onion and jalapeño, if using.
7
Pour the dressing over the salad and toss well.
8
Fold in the cilantro.
9
Taste and adjust with extra lime juice or salt if needed, then serve or chill until ready to eat.

Swaps, storage and make-ahead

Swaps

Swap the red bell pepper for diced tomatoes if you prefer a juicier salad.
Use canned corn, drained and patted dry, instead of frozen corn, or skip charring it for a quicker version.
Replace the cilantro with chopped flat-leaf parsley if cilantro tastes soapy to you.
Leave out the jalapeño or swap in a pinch of mild chili powder for less heat.

Storage

Refrigerate leftovers in a covered container within 2 hours, and eat them within 3 to 4 days. The cilantro will soften over time, and this salad should not be frozen.

Make ahead

Char the corn, chop the vegetables and whisk the dressing up to a day ahead, keeping them separate in the fridge. Toss everything together and fold in the cilantro shortly before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (181 g)	Per 100 g
Calories	151 kcal	83 kcal
Protein	6.8 g	3.8 g
Carbohydrates	27.1 g	15 g
of which sugars	3.4 g	1.9 g
Fiber	7.5 g	4.1 g
Fat	3 g	1.7 g
of which saturated	0.5 g	0.3 g
Sodium	506 mg	280 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.