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2 (15-oz) cans black beans, rinsed and drained

1 1/2 cups corn kernels (fresh, canned, or thawed frozen)

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 teaspoon lime zest (optional)

1/2 teaspoon ground cumin

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

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In a large bowl, combine black beans, corn, tomatoes, red onion, and bell pepper.

In a small bowl, whisk together olive oil, lime juice, lime zest, cumin, salt, and pepper.

Pour dressing over the salad and toss gently to combine.

Stir in fresh cilantro just before serving.

Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes for enhanced flavor.

Rinse canned beans thoroughly to reduce sodium and improve texture.
Let the salad rest in the refrigerator for 20–30 minutes to allow flavors to meld.
Use grilled corn for a smoky flavor upgrade.

Avocado Black Bean Corn Salad: Add 1–2 diced avocados just before serving.
Southwest Style: Add jalapeño, chili powder, and a pinch of smoked paprika.
Protein Boost: Toss in grilled chicken, shrimp, or crumbled feta cheese.
Vegan & Oil-Free: Replace olive oil with extra lime juice or a splash of apple cider vinegar.