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A spoonful of a colorful corn and bean salad with a bowl and red bell pepper in the background.

Chilled Black Bean Salad Recipe

Author: Jessica Haggard
No stove and nothing to cook, which is most of the appeal of a black bean salad. Corn, red pepper, and a sharp cumin lime dressing only get better the longer they sit, so make it a day ahead.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 249 kcal

Ingredients
 
 

For the Salad:

  • 15 ounces black beans drained and rinsed
  • 12 ounces frozen corn thawed
  • 2 medium red bell peppers diced
  • 5 individual scallions chopped
  • ½ cup fresh cilantro chopped

For the Dressing:

Instructions
 

  • In a large bowl, combine the salad ingredients.
  • In a small bowl or jar, whisk together the dressing ingredients until well combined.
  • Pour the dressing over the salad and toss to coat evenly.
  • Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled.

Notes

  • Cut the ingredients into evenly sized pieces so every bite has a bit of everything. 
  • Make extra dressing and store it in a jar for drizzling over grilled chicken, or tossing with greens later in the week.
  • Stir in finely chopped jalapeño, a dash of hot sauce, or even a pinch of cayenne if you want to give it a little kick.
  • Add your choice of protein to turn this side salad into a hearty, filling main dish.
Serve: As a side to grilled meats, or use it as a topping for tacos, burrito bowls, or nachos. It’s also delicious scooped up with tortilla chips for a casual appetizer.
Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. No need to reheat as this salad is best enjoyed cold or at room temperature.

Nutrition

Calories: 249kcalCarbohydrates: 27gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 80mgPotassium: 433mgFiber: 7gSugar: 2gVitamin A: 1093IUVitamin C: 47mgCalcium: 32mgIron: 2mg
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