Black Bean Salad with Corn Recipe

Black Bean Salad with Corn Recipe
Heather Nicholds, C.H.N.

This black bean salad with corn is great on its own, over some fresh greens, or wrapped in a sprouted grain tortilla. It uses Mexican flavors for a spicy healthy vegan recipe kick, and fresh vegetables for a light and refreshing salad.

Black Bean Salad with Corn Recipe

Prep time:
Makes enough for 4 healthy vegan salads


  • 1 1/2 cups black beans (cooked measure)
  • 1 cup corn
  • 1 lime (or 2), zested and juiced
  • 1/2 Tbsp olive or flax oil (optional)
  • 1 tsp oregano, fresh or dried
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • pinch of cayenne
  • pinch salt
  • 1 tomato, diced
  • 1 bell pepper, any color, chopped
  • 2 green onions, chopped, or a handful of chives
  • 2 Tbsp fresh cilantro, minced (optional)


  1. Put the beans and corn in a bowl, along with the lime zest and juice, spices, and a pinch of salt. Leave this to marinate for at least 10 minutes, or up to 2 hours. The longer you leave it, the more the flavors will infuse into the beans.
  2. Stir in the rest of the ingredients and serve.


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