Vegan Black Bean and Corn Salad

This vibrant and healthy salad is perfect for a light lunch or as a side dish. It is packed with nutritious ingredients and has a delicious citrus dressing. The salad can be made in advance and will keep in the fridge for a few days.


  • 1 can black beans, drained and rinsed
  • 1 cup cooked corn
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/2 red onion, diced
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 lime, juiced
  • 1/4 cup olive oil


In a large bowl, combine all of the ingredients. Mix well and taste for seasoning. Adjust as necessary. Serve at room temperature or chilled.

Potential changes & improvements

There are many ways that you can change up this salad. Try adding in some chopped avocado, diced mango, or crumbled feta cheese. For a bit of heat, add in some diced jalapeño peppers. You could also use fresh corn kernels in place of the cooked corn.

What other food it works well with

This salad goes well with just about anything. Try serving it with grilled chicken or fish, on a bed of greens, or wrapped up in a tortilla.

Common Mistakes

One common mistake is to forget to taste the salad for seasoning. Be sure to add enough salt, pepper, and lime juice to balance out the flavors. Another mistake is to use ingredients that are not fresh. This salad is best made with fresh parsley, cilantro, and lime juice.

Nutritional Information

This salad is very low in calories and fat. It is also a good source of fiber, vitamins, and minerals. However, it is relatively high in sodium due to the canned black beans.


This recipe does not contain any known allergens.

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