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Black Bean and Corn Salad

This recipe is one of my go-to favourites. It is delicious, fast, easy, high in protein, and keeps well in the fridge if you have leftovers. It can also be made the night before. I've topped the salad in the above picture with some jerk shrimp.

Black Bean and Corn Salad

Servings: 8 Time: 10-15 minutes


1 can of black beans, rinsed

Frozen corn, use the emptied and rinsed black bean can to measure out corn

½ red onion, finely chopped

½ bunch of cilantro, finely chopped

1 red bell pepper, finely chopped

1 ½ squeezed limes

1 tbsp vegetable oil

Salt and pepper to taste, it is your preference


Step 1: Get a large bowl to mix everything in as you prep it. Rinse your black beans and put them in the bowl. Rinse the can well and use it to measure out the same amount of corn as black beans and add the corn to the bowl.

Step 2: Finely chop your red onion, red bell pepper and cilantro. You want the red onion and bell peppers to be about the same size as the kernels of corn. Add to the bowl.

Step 3: Juice your limes into the bowl and add the vegetable oil, salt and pepper. Mix well and taste as you go to make sure it has enough salt and pepper to your taste.

Step 4: Serve and enjoy!

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