I’ve made this black bean corn salad twice this week! Once as a side dish when I had dinner with the in-laws (served it with roasted chicken and couscous) and once as a healthy snack  for me to snack on throughout the week. Yep, this stuff is just THAT good…. and loaded with pretty vegetables!



  • 11 oz sweet corn, drained (I use Mexican steamed canned corn or fresh grilled corn)
  • 15 oz black beans, rinsed & drained (l used Bush low-sodium canned black beans)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 pint grape tomatoes, diced
  • 2-3 cloves garlic, minced
  • 2-3 Tablespoons fresh cilantro, chopped
  • 1 avocado, diced (optional)
  • 1½ Tablespoon fresh lime juice
  • ½ teaspoon olive oil
  • 1 teaspoon chili powder (can add more)
  • 1 teaspoon salt
  • Pinch of cumin


  1. Add beans and vegetables to a large bowl.
  2. Stir to combine.
  3. Mix the chili lime dressing ingredients together in a small bowl.
  4. Add dressing to salad.
  5. Toss to combine.
  6. Refrigerate for at least an hour.
  7. Serve.
  8. (Add diced avocado drizzles with lime juice before serving if desired.)


~TIPS~ Flavors will intensify as it sits! Use grilled corn for a smokey taste Serve as an appetizer with tortilla chips, placed on top of grilled meats, or as a side dish instead of a salad.

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