Black Bean and Corn Salad

This colorful salad is best eaten the same day it's made. You can use jalapeño or serrano peppers for less of a kick, or omit the peppers altogether. This salad can also be eaten as a dip with tortilla chips.

Serves: 6Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 6


  • 1⁄4 cup olive oil
  • 3 Tbsp. lime juice
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 cans (15 oz.) black beans, rinsed and drained
  • 2 cans (15 oz.) corn kernels, drained
  • 1 Roma tomato, diced
  • 1 fresh habanero pepper, seeded and minced
  • 1⁄4 cup chopped cilantro


  • In a large bowl, combine the olive oil, lime juice, salt, and black pepper until well blended. Add beans, corn, tomato, habanero, and cilantro and toss gently until well coated with dressing.