Meatless Monday: Sweet Corn & Black Bean Salad

Happy Meatless Monday! This week’s recipe was one of those recipes that just got thrown together with whatever was lying around the kitchen. The result: a fresh, tasty, super healthy lunch :)

Sweet Corn & Black Bean Salad


2 cups black beans, rinsed and drained

1 cup frozen sweet corn, thawed

1/2 cup grape tomatoes, roughly chopped

1/2 cup chopped bell peppers

1/4 cup finely chopped red onion

1 large handful fresh cilantro, chopped

1 tbsp olive oil

2-3 tbsp freshly squeezed lime juice (about half a lime)

Pepper, to taste

Simply mix everything together! I had this salad on a warm, whole wheat tortilla with a bit of cheddar cheese sprinkled on top. I threw the salad in a saucepan for a couple of minutes to heat it up and added some cayenne pepper to give it a bit of a kick. Enjoy!

21 thoughts on “Meatless Monday: Sweet Corn & Black Bean Salad

  1. Pingback: Healthy Eating 101 | inspiring healthy living

  2. Pingback: Sweet Corn & Black Bean Salad | Link4Food

  3. I do a version of this called “Texas Caviar” that I got from a caterer…only difference is adding a couple of squirts of (in my case, Wishbone brand) Italian salad dressing. Great raw, no worries about spoilage if it is served outside. Sometimes I also add red onion, diced cucumber, celery, and/or a minced, de-seeded jalapeno if I know my guests like a bit of heat in their food.

  4. Pingback: Sweet Corn & Black Bean Salad - Today's Lifestyle

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  6. Certainly looks delicious and I plan to make it. However I love a bit of summer fruit in mine and I definitely will through in some chopped mango. Thanks for the idea.
    Since my husbands Heart Smart Diet was forced on him, he has stopped eating legumes from a can. ( full of salt). Just discovered how easy it is and cheaper to buy the black beans etc at the bulk food store and cook them in a pressure cooker for about 20 min. No more soaking overnight and then boiling them down. Works well. Just an FYI. Enjoy.

      • But how long does it take.? I am all about reducing prep time these days and less appliances as possible. Pressure Cooker is 20 minutes tops and ready to use beans in any recipe. Just need a good rinse. I do not have a rice cooker so I am not familiar with it’s benefits. I cook my rice in the microwave on a preset setting and it comes out perfect overtime between 10-15 minutes based on water base and volume. My microwave has a preset program for cooking rice.

  7. I have now made this recipe and it was a hit. Adding the fresh or canned mango, and some fresh fruit was an excellent ideal. It refreshed the salad and brought spring and summer into the home. Great as a topping on blackened fish taco’s .

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