Black Bean, Corn, Red Pepper and Tomato Salad with Chile-Lime Dressing

This is a colorful salad that is nice in the summer served as a side dish or snack with tortilla chips or pita bread. It can also be served as a topping for fish or chicken.
Prep Time30 mins
Cook Time1 hr
Soaking1 d
Total Time1 d 1 hr 30 mins
Course: < 30 Min Prep w/Longer Cook Time, Prepare Ahead - Serve Later, Side Dishes - Salads, Snacks, Vegetarian
Author: Catherine Christiano


  • 1 cup dried black beans soaked overnight, drained and rinsed
  • OR 1 1/2 cans (15 ounces each black beans)
  • 1 cup kernels from approximately 2 ears fresh corn or frozen corn
  • 1/2 red or yellow or orange bell pepper roasted or raw, diced
  • 1/2 cup field tomato seeded and finely diced
  • 2 scallion greens very thinly sliced
  • 1/4 cup minced red onion
  • 1/2 medium jalapeno pepper finely chopped, include seeds if you like the heat
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chile powder
  • pinch cayenne or ground chipotle pepper
  • 1/4 teaspoon lime zest
  • 3 tablespoons fresh lime juice approximately 2 limes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt or to taste


  • In a 2 quart saucepan, cover soaked, drained beans with about 2 inches of water and bring to a boil. Reduce heat; simmer, partially covered, until beans are cooked through but still whole, about 50 - 60 minutes. Drain, rinse with cold water; set aside to cool. If using canned beans, drain and rinse well. Steam corn kernels and raw bell pepper, if using, for 3 minutes; set aside to cool.
  • In a medium bowl, combine all ingredients except cilantro.
  • In a small separate bowl, whisk together dressing ingredients. Add to salad and stir well to combine. Just before serving, add cilantro.


Using canned beans is faster, but using dried beans tastes better.
Pairs well with Spinach Salad with Radicchio and Mango.