This hearty Black Bean and Corn Salad with Honey Lime Dressing is simple, satisfying, and refreshing. Just pop open a can of beans, corn, and tomatoes, then chop up some fresh veggies and you’ve got this dish made!

I love a good no-cook recipe, especially in the summer! This black bean and corn salad comes together in no time with no chopping or cooking required. It’s a quick way to get fresh food on the table. With a can of black beans and a few pantry staples, it will be your new "back pocket" idea for all sorts of occasions!

Bring it to cookouts and picnics, eat it as a side or a dip: the sky’s the limit.

Black Bean and Corn Salad Ingredients

Black beans
Fresh or canned corn
Fresh or canned petite diced tomatoes
Jalapeno
Olive oil
Lime
Cumin
Cilantro

empty bowl surrounded by ingredients for black bean and corn salad

How To Make Honey Lime Salad Dressing

In a small bowl, whisk olive oil, honey, lime juice and zest, salt, pepper, and cumin.
Pour the dressing over the salad and mix to combine.
Refrigerate for 1-hour and toss before serving.

bowl filled with even rows of jalapeño, corn, black beans, and tomatoes

Variations

I wanted a simple summer salad that used some of the canned goods in my cabinet. But summer is (in my opinion) one of the best seasons for produce, so feel free to use any fresh fruits or veggies you have on hand.

Avocado
Red onion
Cherry tomatoes
Red, orange, or yellow peppers

What to serve with black bean and corn salad?

This Black Bean and Corn Salad with Honey Lime Dressing is full of different flavors and textures, and makes a great side dish. The best part? It’s delicious on its own and can be more than just a side dish. Serve it as a dip for chips or topping for grilled meats, burgers, or fish.

hand scooping black bean salad with blue corn tortilla chip

More Salad Recipes You'll Love

Black Bean and Corn Salad With Honey Lime Dressing

Keep it simple with this salad made from canned black beans, corn, tomatoes and a delicious honey lime dressing.

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Print Rate

Prep Time: 5

Total Time: 5

Servings:

Course Appetizer, Snack

Author Kelsey Sackmann

Ingredients

15 oz can black beans, rinsed and drained
15 oz can corn
15 oz can petite diced tomatoes, drained
1 jalapeno, minced
¼ cup olive oil
2 tablespoon honey
1 lime, zested and juiced
½ teaspoon kosher salt
¼ teaspoon pepper
1 teaspoon ground cumin
2 tablespoon cilantro, chopped

Get Recipe Ingredients

Instructions

In a large bowl, mix together beans, corn, tomatoes, and jalapeno.
In a small bowl, whisk olive oil, honey, salt, pepper, cumin, and lime. Pour dressing over the bean mixture and toss to combine. Cover and refrigerate for at least 1-hour. Toss again before serving
Sprinkle with cilantro and enjoy with tortilla chips or on its own.

Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!