Bean and Corn Salad
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Black Bean and Corn Salad with Chili Lime Dressing

The chili lime dressing really makes this corn and bean salad. It's especially good with fresh corn.


  • 1 15- oz can black or pinto beans, rinsed and drained
  • kernels from 1 ear of corn, about 1 cup
  • 1 small red pepper, seeded and diced
  • 2 green onions "some folks call them scallions", thinly sliced
  • 1/4 cup minced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • a pinch of cayenne
  • 3 Tablespoons lime juice
  • 2 1/2 Tablespoons olive oil
  • 1/2 teaspoon salt


  • Rinse and drain the beans.
  • Steam or microwave the corn for 3 minutes. I like to just put the whole ear of corn, husk attached, into the microwave and cook it. Let it cool a few minutes, then husk it. The silk will come right off. Hold the corn cob upright on a plate and slice down with a sharp knife to cut the kernels off.
  • Combine the beans, corn, red pepper, green onions, red onion and cilantro in a bowl.
  • Mix the rest of the ingredients together, pour over the salad and mix well.