Sweetcorn and Black Bean Salad

ByHarriet Young Updated on

This sweetcorn and black bean salad with tomatoes, bell pepper and lime is a bright, fresh main or side dish.

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I’m always looking for new and fresh salad ideas, and this vegan sweetcorn and black bean salad is packed full of zing.

With the beans, it’s filling enough to work as a main course – but equally, the flavours are perfect for a side dish, particularly for a barbecue. It’s also ready in just 15 minutes!

It also works really well when made in advance and travels well too, so ideal for picnics.

You can customise it too, if you like. This salad would love a handful of chopped jalapeños thrown in for a bit of spice, or some crumbled feta to bring some salty, creamy goodness. Or, a chopped avocado would bring its oily mildness. But as it is, it’s a child-friendly (and child beloved!) salad dish that’ll make the whole family happy.

Ingredients, Substitutions and Variations

  • Sweetcorn – tinned sweetcorn is best for this sweetcorn and black bean salad, but frozen works too.
  • Black beans – you’ll need a tin of black beans in water.
  • Tomatoes – use the best ones you can get. I find that when eating tomatoes raw, the quality is extremely important. As long as they’re high quality, you can use any variety.
  • Pepper – I used a red bell pepper, but you can use green or yellow too.
  • Coriander – a handful of fresh coriander lifts the salad and adds some brightness.
  • Lime – the juice of one lime works as a beautiful dressing and helps to stop the vegetables from browning. Win, win!

Top Tips

  1. Make ahead This salad keeps well in the fridge for three days. You can make it ahead and have for lunches throughout the week.
  2. Cool the black beans and sweetcorn properly The last thing you want is warm sweetcorn and beans making the pepper and tomatoes soft. Cool them properly to keep the salad nice and crisp.
  3. To serve Either serve as it is, as a main or side, or top with a teaspoon of soured cream for some sharp creaminess.

Sweetcorn and Black Bean Salad

A bright and fresh sweetcorn and black bean salad, with bell pepper, tomatoes, coriander and lime.
Harriet Young Start Cooking in Cook Mode
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Serving Size 4 People

Ingredients

  • 325 grams tinned sweetcorn
  • 400 grams tinned black beans
  • 6 medium tomatoes
  • 1 red bell pepper
  • 20 grams fresh coriander
  • 1 lime
US Customary – Metric

Instructions

  • Tip the sweetcorn and black beans (and the water from the tins) into a saucepan. Put on a medium heat, bring to a simmer and cook for 3 minutes.
  • Tip into a colander and run under the cold tap to bring the temperature back down and stop the cooking process.
  • Dice the tomatoes and bell pepper. Put in a large bowl. Add the sweetcorn and black beans and stir.
  • Roughly chop the coriander and add to the bowl with a pinch of salt and pepper. Squeeze in the juice of the lime. Stir again, and it’s ready to serve.

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Author and Food Writer

Writer and food blogger. Author of The Hellion and owner of food blogs What To Have For Dinner Tonight and Foraging Foodie.