Jump to RecipeRate RecipeThis post contains affiliate links.Please see our disclosure policy.This crunchy and fresh Black Bean and Corn Salad is tossed in a zesty and tangy lime vinaigrette for a side dish and burrito bowl topper you can’t resist! Made with everyday ingredients in a few easy steps, this Mexican-inspired salad is plant-based perfection.

Table of ContentsIngredientsHow to Make Black Bean and Corn SaladJenné’s Recipe Pro-TipsRecipe VariationsServing SuggestionsStorage Directions More Tasty Bean RecipesBlack Bean and Corn Salad Recipe Salads are kind of a big deal around here, and this swoon-worthy black bean and corn salad is topping my must-make list! It’s savory, sweet, fresh, and zesty, thanks to a mouthwatering combo of black beans, corn, chopped veggies and herbs tossed in a zippy cumin lime dressing.Originally, this black bean salad with corn rose to fame as a vegan burrito bowl topper.But, if you’re like me, you may quickly realize that this 10-minute recipe is great for dipping tortilla chips, scooping on tacos, or serving as a side salad (hello, spring and summer potluck season!).

I’m convinced there’s no bad way to enjoy it.Enough waxing on poetic about this black bean corn recipe, let’s get started! For more easy bean salad recipes, check out my Black Eyed Pea Salad, Marinated White Bean Salad, and Summer Peach White Bean Salad.Ingredients Bean Salad Black Beans: One of my favorite legumes, black beans

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