Black Bean and Corn Salad is a delicious, a bit smoky, fresh summer salad that can be used as a dip too. It’s Vegan and gluten-free too.
I just love the combo of black beans and corn. I mean who doesn’t love a Black Bean & Corn Layered Taco Dip?
Black Bean and Corn Dip
Speaking of dips, this black bean and corn salad recipe can be used as a tasty dip appetizer too. Break out the tortilla chips and go to town. You could add chopped tomatoes and onions to it if you want to make it a dip or leave it as is.
What makes this recipe tasty is the cumin and chili powder that makes it smoky and the lime juice that makes it a little tart. The red bell pepper provides some crunch and sweet flavor as well.
It makes a great vegetarian side dish for parties.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Vegan Black Bean Corn Salad
Ingredients
*The full, printable recipe is at the bottom of this post.
- canned black beans, rinsed
- whole kernel corn, drained
- chopped red bell pepper
- chili powder
- ground cumin
- onion powder
- lime juice
- extra virgin olive oil
- chopped cilantro
- salt and pepper
Instructions
Add all of the ingredients into a medium sized mixing bowl and stir to combine. It may be eaten immediately but, it does taste better when it has time for the flavors to meld. How easy it that?
Storage
Store in the refrigerator for several days but, you’ll probably eat it long before then.
Substitutions/Additions
- Add cubed avocado.
- Use orange or green bell peppers if you don’t have or like red bell peppers
- Add 1/2 cup of chopped tomatoes.
- Add 1/4 cup of chopped red onions.
What goes with corn and black bean salad?
- Grilled Lemon Rosemary Chicken Breast
- Grilled Chicken Fajita Lettuce Wraps
- Panko Fish tacos with Sriracha Lemongrass Sauce
- enchiladas
What pairs well with black beans?
- summer corn
- white rice
- cheddar cheese
- chilis
Make this Black Bean and Corn Salad as a potluck side dish or an easy side dish for weeknight tacos. It’s also a tasty dip for tortilla chips.
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I took this recipe to Weekend Potluck.
Black Bean and Corn Salad
Ingredients
- 15.5 oz canned black beans (rinsed)
- 15.25 oz canned whole kernel corn (drained)
- 2 tbsp extra virgin olive oil
- 1/2 cup chopped red bell pepper
- 2 tbsp chopped cilantro
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 1/2 tbsp lime juice
- 1 dash onion powder
- salt and pepper (to taste)
- 1 dash Cayenne pepper (optional)
Instructions
- Add all ingredients to a medium sized mixing bowl and stir to combine. Store in the refrigerator.
Notes
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