This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table.
Guess what? You can make a kickin’ fresh black bean and corn salad in just 5 minutes, no chopping required. This one is on repeat at our house because it’s so simple and so tasty. It’s zingy and refreshing, with a burst of sweetness from corn and zingy lime. Even better, it’s so easy to put together that you’ll find it becomes a “back pocket” idea for all sorts of occasions. Bring it to cookouts and picnics, eat it as a side or a dip: the sky’s the limit!
This black bean and corn salad recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Ingredients
- 15-ounce can black beans*
- 15-ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled)
- 1 cup fresh pico de gallo, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo)
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- 1 teaspoon olive oil
- Zest of 1/2 lime (optional)
- 1 large handful fresh cilantro, chopped or torn (optional)
Instructions
- Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
- If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.