Maya Chen
A bright, protein-rich salsa salad with black beans, corn, tomatoes, and a zesty lime dressing—perfect for quick lunches, parties, and meal prep!
Recipe Snapshot
- 🍽️ Serves: 6
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 0 minutes
- đź’° Cost Estimate: $1.60 per serving
Clever Tip:
Great as a dip, taco topping, or make-ahead salad—add avocado or feta for extra richness!
Why You’ll Love This Recipe
- Fast, fresh, and colorful—ready in 10 minutes
- Full of protein, fiber, and plant-based goodness
- Super versatile: eat with chips, tacos, salads, or plain
- Stays crisp and delicious for days—ideal for meal prep
- Easily customizable—add cheese, avocado, or grilled chicken!
Ingredient Notes
- Black beans: Canned and rinsed for ease; homemade is perfect too.
- Sweet corn: Use fresh, frozen, or canned—charred corn is extra good.
- Tomatoes: Roma or cherry for best texture and color.
- Red onion: Adds crunch and a little bite.
- Bell pepper: For crunch, color, and extra veggies.
- Lime juice: Zest and juice for real zing!
- Cilantro: Essential Mexican flavor—skip if you prefer.
- Optional: Avocado, jalapeño, cooked chicken, or feta for extra punch.
Ingredients
- â–˘ 1-2 can (15oz) black beans, rinsed and drained
- â–˘ 1-1/2 cups sweet corn (fresh, frozen, or canned)
- â–˘ 1 cup cherry tomatoes, diced
- â–˘ 1 red bell pepper, chopped
- â–˘ 1/2 red onion, finely chopped
- â–˘ 1/4 cup cilantro, chopped
- â–˘ Juice and zest of 2 limes
- â–˘ 2 tbsp olive oil
- â–˘ 1/2 tsp chili powder
- â–˘ 1/2 tsp salt
- â–˘ 1/4 tsp black pepper
Step-by-Step Instructions
- In a large bowl, combine black beans, corn, tomatoes, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice and zest, olive oil, chili powder, salt, and black pepper.
- Pour dressing over salad. Toss until well coated.
- Cover and chill at least 15 minutes for best flavor. Serve cold as a salad, dip, or side.
Helpful Tips
- Make ahead for parties—the flavors get even better after a day!
- Drain canned ingredients well to avoid watery salad.
- Use extra lime juice for brightness—taste and adjust!
Expert Tips for the Best Results
- Char fresh or frozen corn in a dry skillet before mixing for extra flavor.
- Add minced jalapeño or hot sauce for spicy kick.
- Garnish with avocado or crumbled feta for a creamy finish.
Meal Prep & Freezing Tips
- Prep Ahead: Salad keeps well in the fridge up to 4 days—just stir before serving.
- Storage: Airtight containers keep veggies crisp and fresh.
- Freezing: Not recommended due to veggies’ texture, but the dressing can be made and frozen separately.
Frequently Asked Questions
- Can I add other veggies? Yes! Try diced cucumber, carrots, or jalapeño.
- Is this vegan? Absolutely—all ingredients are plant-based.
- Can I use canned corn? Yes, but rinse and drain well.
- How do I serve it? In bowls, as a dip, on tacos, or as a side.
Conclusion
Zesty Black Bean & Corn Salsa Salad is your ticket to fast, healthy, and delicious salads, sides, or dips for every occasion—full of crunch, protein, and flavor!
Zesty Black Bean & Corn Salsa Salad
A refreshing, high-fiber, no-cook salad that improves the longer it sits!
Ingredients
- 1-2 can 15oz black beans rinsed and drained
- 1-1/2 cups sweet corn fresh, frozen, or canned
- 1 cup cherry tomatoes diced
- 1 red bell pepper chopped
- 1/2 red onion finely chopped
- 1/4 cup cilantro chopped
For the Lime Vinaigrette:
- Juice and zest of 2 limes
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.
Instructions
- Prep the Salad Base: In a large mixing bowl, combine the drained black beans, corn, diced red onion, diced red bell pepper, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, cumin, chili powder, salt, and pepper until the dressing is fully emulsified and the spices are dissolved.
- Combine and Marinate: Pour the dressing over the bean and corn mixture. Toss gently to ensure all ingredients are coated. For maximum flavor, cover the bowl and place it in the refrigerator for at least 30 minutes.
- Serve: Serve cold. If desired, dice and fold in one small avocado right before serving. Serve with tortilla chips, over a bed of lettuce, or alongside grilled chicken.
Notes
Clever Tip
The flavor of this salad improves dramatically after 30 minutes in the fridge, allowing the lime dressing to marinate the beans and corn!
Meal Prep & Storage Tips
- Make Ahead: This salad is a meal prep champion. It can be made up to 3 days in advance. Do not add the avocado until serving, as it will brown.
- Serving Ideas: Use it as a topping for baked potatoes, a filling for tacos, or simply enjoy it as a side dish for your weekly dinner protein.
