Print

Fresh Mexican Corn and Black Bean Salad with Cilantro Lime

Fresh Mexican Corn and Black Bean Salad - featured image
Print Recipe

A vibrant and refreshing summer salad combining juicy corn kernels, hearty black beans, and a zesty cilantro lime dressing. Perfect as a side dish or light meal with bright, bold flavors.

Ingredients

Scale
  • 3 cups fresh corn kernels (from 4–5 ears of corn) or frozen corn
  • 1 can (15 oz / 425 g) black beans, drained and rinsed (low sodium preferred)
  • 1 medium red bell pepper, diced
  • ½ small red onion, finely chopped (soak in cold water for 10 minutes to reduce sharpness, optional)
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes (about 3 tablespoons)
  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon ground cumin
  • Salt to taste (start with ½ teaspoon)
  • Black pepper to taste (start with ¼ teaspoon)
  • 1 small jalapeño, finely chopped (optional, seeds removed for milder heat)

Instructions

  1. Prepare the corn by shucking and removing kernels from fresh ears. Optionally, lightly char the corn in a dry skillet over medium-high heat for 5-7 minutes until golden spots appear. Let cool.
  2. Drain and rinse the black beans thoroughly to remove excess salt and starch. Set aside to drain well.
  3. Dice the red bell pepper into small cubes. Finely chop the red onion and jalapeño (if using). Chop the cilantro leaves, discarding thick stems.
  4. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and black pepper. Adjust seasoning to taste.
  5. In a large mixing bowl, combine cooled corn kernels, black beans, bell pepper, onion, jalapeño, and cilantro. Pour the dressing over and gently toss until well coated.
  6. Cover and refrigerate the salad for at least 20 minutes to allow flavors to meld.
  7. Before serving, taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Notes

For best flavor, char the corn slightly before mixing. Soak red onion in cold water for 10 minutes to mellow sharpness if desired. Salad tastes better after resting for 20-30 minutes. Add avocado just before serving to avoid browning. Frozen corn can be used but lacks smoky flavor. Adjust seasoning with extra lime juice for brightness.

Nutrition

Keywords: corn salad, black bean salad, cilantro lime dressing, summer salad, Mexican side dish, healthy salad, vegan salad, gluten-free salad

Find it online: https://lucydishes.com/fresh-mexican-corn-and-black-bean-salad-with-cilantro-lime-easy-recipe-for-perfect-summer-sides/