I am always looking for new salads to try to take to summer barbecues and family birthday parties. Potato salads and pasta salads are always a hit, but I was looking for something new and decided to try this easy southwestern black bean and corn salad.
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This salad is really easy to make. It’s very healthy too, much healthier than potato salad! It has lots of flavor. Your friends will definitely be asking you for the recipe.
- 2 cans black beans
- 2 cans whole kernel corn
- 1/2 red onion, chopped
- 1 red or orange bell pepper, chopped
- 1/2 c. cilantro, chopped
- 2 tbsp. lime juice (fresh or bottled)
- 1 tbsp. honey
- 1 tsp. cumin
Drain the black beans and corn. You can just dump all of the beans and corn in a colander in the sink to drain while you chop up the onion and bell peppers.
I love this vegetable chopper for easily chopping up my peppers and onions for salads and salsas.
In a small bowl, stir together the lime juice, honey, and cumin.
Place the drained beans and corn in a large serving bowl. Stir in the chopped bell peppers and onions. Stir in the cilantro.
Gently stir in the dressing.
Note: In place of the cumin, you can stir in a packet of taco seasoning instead if you want to give the salad a taco flavor.
This salad can be served immediately or refrigerated and served later. It still tastes great after several days in the refrigerator.
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Follow my favorite recipes board on Pinterest.