Spicy Black bean, Corn, and Tomato Salad

March 7, 2015

This recipe is great because its easy and quick to make, you can serve it cold, and goes well with any Mexican main course.  Its also good for a quick lunch if you’re in a hurry!

**Note – it’s a good idea is to make this the night before you want to eat it so that everything has time to marinate in the dressing!

Here’s what you’ll need for this simple tasty vegan recipe.


  • 2
    Cans of black beans
  • 2
    Cans of yellow corn
  • 1
    Package cherry tomatoes (halved)
  • 2
    Garlic cloves (minced)
  • 2 Tablespoons
    Cilantro (minced)
  • 1
    Jalapeno (minced)
  • 1/2
    Red onion (minced)
  • 1/3 Cup
    Extra virgin olive oil
  • 1 1/2 Tablespoon
    Fresh lime juice
  • 1 Teaspoon
    Chili powder
  • Salt and pepper to taste


  1. In a mixing bowl, combine the olive oil, lime juice, garlic, and chili powder and whisk together to form a dressing. Drain the juice from the cans of corn and beans and add them to the bowl along with the tomatoes, jalapeno, onion, and cilantro. Toss and season with salt and pepper.


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