Black Bean and Corn Salad at The Little Shop of Olive Oils

Black Bean and Corn Salad


  • 2 cups black beans, cooked and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 red bell pepper, diced
  • 1 small red onion, finely sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • Juice of 2 limes
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon ground cumin
  • Salt and cracked pepper to taste
  • Optional: diced avocado for garnish


  • In a large bowl, combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, and basil.
  • In a small bowl, whisk together the lime juice, Extra Virgin Olive Oil, ground cumin, salt, and pepper.
  • Pour the dressing over the salad and toss to combine, making sure all the ingredients are well coated.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld.
  • Before serving, you can garnish the salad with diced avocado if desired.
  • Enjoy the refreshing and flavorful Black Bean and Corn Salad as a side dish or even as a light meal!

Feel free to adjust the ingredients and seasonings to suit your taste preferences.

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