Black Bean and Corn Salad with Honey and Line Dressing

Bean salad is one of my favorite summer staples. It’s a super easy dish you can make days in advance for a cookout or party. It’s also just great having the dish in the refrigerator to throw on some greens for a hearty and satisfying lunch. This black bean and corn salad is mild but delicious and can complement a wide variety of dishes.

What you need to make Black Bean and Corn Salad:

Learn more about the amazingness of beans and lentils: Black Beans vs. Pinto Beans, Navy Beans vs. Great Northern Beans, What to do with leftover lentils (15+ ideas), What do Lentils Taste Like? and more Canned Black Bean Recipes.

I like to start by making the dressing first. In a large bowl combine the olive oil, honey, rice wine vinegar, lime juice, salt, pepper, fresh cilantro, cumin, and cayenne pepper. 

After opening the cans of beans place them in a colander and rinsed the beans thoroughly with cold water.  Dice the bell peppers, jalapeno pepper, and red onion. Mix all the ingredients in with the dressing. 

You can serve immediately if you’re crunched for time, but I swear this dish gets better with time. Ideally, I would make it the day before I served it, but I try to at least let it marinate for an hour. Black Bean and Corn Salad is a wonderful side at a barbecue or served over a bed of greens. It holds up we in the refrigerator and can be used to top pizza, fill tacos, or topped with a fried egg.

More recipes featuring black beans:

• Black Bean Soup
• Southwestern Stuffed Summer Squash
• Best Canned Black Beans Recipe 
• Southwestern Black Bean Stuffed Tomatoes
• Mexican Chopped Salad with Lime Cilantro Vinaigrette 

More salad ideas:

• White Bean Salad with Shallots
• Coleslaw with Apples and Nuts
• Spicy Sesame Cucumber Salad
• Lentil Quinoa Salad with Sundried Tomatoes
• Spicy Udon Noodle Salad with Edamame and Cashews

Recipe

Black Bean and Corn Salad

Bean salad is one of my favorite summer staples. It’s a super easy dish you can make days in advance for a cookout or party. It’s also just great having the dish in the refrigerator to throw on some greens for a hearty and satisfying lunch. This black bean and corn salad is mild but delicious and can complement a wide variety of dishes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad

Cuisine American

Servings 10

Ingredients

  

• 2 15.5 oz cans of black beans
• 2 limes juiced
• 2 tablespoon rice wine vinegar
• ¼ cup olive oil
• 2 tablespoon honey
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 1 red bell pepper diced
• ¼ teaspoon cayenne pepper
• 1 yellow bell pepper diced
• 1 orange bell pepper diced
• 1 jalapeno membrance and seeds remove, diced
• 1 red onion diced
• ½ cup of fresh cilantro chopped
• 1 cup frozen corn

Instructions

 

• n a large bowl combine the olive oil, honey, rice wine vinegar, lime juice, salt, pepper, fresh cilantro, cumin, and cayenne pepper.
• After opening the cans of beans place them in a colander and rinsed the beans thoroughly with cold water.
• Dice the bell peppers, jalapeno pepper, and red onion. Mix all the ingredients in with the dressing.
• You can serve immediately if you’re crunched for time, but I swear this dish gets better with time.

Notes

Ideally, I would make it the day before I served it, but I try to at least let it marinate for an hour.