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Southwestern Black Bean and Corn Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes


  • 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


  1. 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.

  2.  I love this vegetable chopper for easily chopping up my peppers and onions for salads and salsas.

  3. In a small bowl, stir together the lime juice, honey, and cumin.

  4. Place the drained beans and corn in a large serving bowl. Stir in the chopped bell peppers and onions. Stir in the cilantro.

  5. Gently stir in the dressing.