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Black Bean Corn Salad

Perfect lunch for a hot day

Black Bean Corn Salad

Preparation time: 10 minutes

Serves: 4


  • 1 cup frozen, whole-kernel corn

  • 1⁄4 cup water

  • 1 (425 g) can organic black beans, drained

  • 1 medium green bell pepper (capsicum), diced

  • 1 medium red bell pepper (capsicum), diced

  • 1 red onion, diced

  • 1⁄4 cup coriander (cilantro), roughly chopped

  • 2 tablespoons lime juice, freshly squeezed

  • 1⁄2 teaspoon cumin

  • Salt & pepper to taste

  • Hot red chili, diced (optional - if you like it spicy)


  • In a small saucepan bring the corn and water to a boil. Cook for 1 minute. Remove from heat. Drain water and set aside to cool to room temperature.

  • In a large bowl combine the black beans, peppers, onion, cilantro, lime juice, cumin, salt and pepper (and chilis if using).

  • Add the corn to the bean mixture and mix well.

Nutrition (Per Serve):

Calories 130; Fat 0.8 g; Sat. Fat 0 g; Carbs 26 g; Sugar 5.3 g; Fiber 6.7 g; Protein 6.8g


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