Black Bean and Corn Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Holly Nilsson
Course Lunch, Salad
Cuisine Mexican
This Black Bean and Corn Salad get a Mexican flair by spicing up the tangy dressing with cumin and chili powder!


  • 3 cups corn kernels (about 4 cobs of corn)
  • 1 cup black beans drained & rinsed
  • 1 cup cherry tomatoes quartered
  • 1/2 cup green pepper diced
  • 1/2 cup orange pepper diced
  • 1/3 cup red onion diced
  • 3 tablespoons cilantro chopped
  • 1/2 cup Cotija cheese or feta, optional
  • 3 tablespoons olive oil
  • 1 lime juiced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt & pepper to taste


  • Combine corn, beans, tomatoes, bell pepper and onion in a medium bowl.
  • Add dressing ingredients and toss to combine. Generously season with salt & pepper. Marinate at least 1 hour.
  • Top with feta and additional cilantro if desired.

Nutrition Information

Calories: 275, Carbohydrates: 38g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Sodium: 241mg, Potassium: 495mg, Fiber: 8g, Sugar: 7g, Vitamin A: 985IU, Vitamin C: 52.6mg, Calcium: 30mg, Iron: 2.3mg