Mexican
Black Bean and Corn Salad
Black beans, corn, tomato, and lime toss into a salad you can eat with a spoon. It is cold, bright, and done without a stove.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- No stove.
- Beans make it filling.
- Lime and cumin are the dressing.
- It packs for lunch.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Drain the beans well.
- 2
Toss them with the corn, tomatoes, and onion.
- 3
Add the oil, lime juice, cumin, and salt.
- 4
Fold in the cilantro.
- 5
Taste. Add more lime if it is flat, not more oil.
- 6
Serve cold. It is best the day it is made.
Pro tips
- Canned corn works. Pat it dry if it is watery.
- Red onion is sharp. A smaller dice is kinder.
- This is not gluten-free in doubt: there is no wheat in it, so the tag fits.
Easy substitutions
- Cilantro
- Parsley
- Corn
- A diced bell pepper
- Lime juice
- Red wine vinegar
Storage and reheating
Storage
Refrigerate up to 2 days. The onion gets stronger.
Reheating
Serve cold. Warming it makes the tomatoes weep.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 12 g
- Carbs
- 40 g
- Fat
- 8 g
- Fiber
- 12 g
Budget friendly · No Cook · Vegetarian, Dairy-Free, Gluten-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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