Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 cans (15 ounces each) black beans, drained and rinsed; 2 cups corn kernels, thawed if frozen; 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 jalapeno, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 teaspoon ground cumin; Salt and black pepper to taste

6 servings15 min prep0 min cookEasy

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The Story Behind It

The Tale of Black Bean and Corn Salad

Story updated September 18, 2026

This salad reflects Tex-Mex and Southwestern American cooking, combining ingredients central to Mexican and Central American cuisine, corn and beans, in a format closer to an American side dish or dip (sometimes dubbed 'cowboy caviar') than a traditional Mexican recipe.

Ingredients

Scale:· 6 servings

2 cans (15 ounces each) black beans, drained and rinsed
2 cups corn kernels, thawed if frozen
1 red bell pepper, diced
1/2 red onion, finely diced
1 jalapeno, seeded and minced (optional)
1/4 cup fresh cilantro, chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
Salt and black pepper to taste

Instructions

1Combine the black beans, corn, bell pepper, red onion, and jalapeno in a large bowl.
2Sprinkle in the chopped cilantro.
3In a small bowl, whisk together the olive oil, lime juice, and cumin.
4Pour the dressing over the bean mixture and toss well to combine.
5Season with salt and pepper, then chill for at least 20 minutes before serving so the flavors blend.

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