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A large glass bowl filled with a cold, colorful summer black bean and corn salad featuring diced red, green, and yellow bell peppers and black beans.

Refreshing Summer Black Bean and Corn Salad

A cold, crisp, and colorful summer salad made with black beans, sweet corn, a trio of bell peppers, red onion, and a zesty lime vinaigrette.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • ½ cup red onion diced
  • 1 can 15 oz yellow corn (drained)
  • 1 clove garlic minced
  • 1 can 15 oz black beans (drained and rinsed)
  • 1 tsp fresh cilantro chopped
  • ¼ cup olive oil
  • 4-5 tbsp red wine vinegar
  • 1 tsp fresh lime juice
  • Salt and black pepper to taste

Equipment

  • Cutting board and chef's knife
  • Fine-mesh colander
  • Large mixing bowl
  • Small whisk and bowl

Method
 

  1. Prep Veggies: Dice the red, green, and yellow bell peppers and the red onion. Mince the garlic clove.
  2. Rinse & Drain: Rinse the black beans thoroughly in a colander until the water runs clear. Drain the canned yellow corn.
  3. Combine: In a large mixing bowl, combine the diced peppers, red onion, corn, minced garlic, rinsed black beans, and cilantro.
  4. Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, salt, and black pepper.
  5. Toss: Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
  6. Chill: Cover and refrigerate for at least 1-2 hours before serving ice cold.

Notes

Make-Ahead: This salad tastes even better the next day after the flavors have had time to marinate in the fridge.
Chips Pairing: Serve it with tortilla chips for a fantastic chunky summer dip!