Name: Corn and Black Bean Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 1 (12 fluid ounce) can sweet corn (drained); 1 (14 fluid ounce) can black beans (drained & rinsed); 1/2 large red bell pepper (chopped); 1/2 large green bell pepper (chopped); 10.5 ounce container little tomatoes (grape, cherry, etc.) (chopped); 2 tablespoons red onion (chopped); 1 tablespoon cilantro (chopped); Juice of 1/2 lime; 1 tablespoon olive oil; Salt & pepper (to taste)

This post may contain affiliate links. Please see my affiliate disclosure for more details.

This corn and black bean salad is zesty, fresh, and fast to prepare. It makes a wonderful side salad, healthy lunch, meal prep, or addition to tacos!

You've probably seen similar black bean and corn salads described as "cowboy caviar" or "corn and black bean salsa". So yeah, these ingredients are definitely popular, and I can see why! I had to make it my own.

You've heard me ramble on and on about how simple recipes with fresh ingredients don't need to be fancy to taste amazing, and this is the perfect example.

Corn and black bean salad ingredients:

Corn, black beans, red bell peppers, green bell peppers, tomatoes, red onion, cilantro, lime juice, olive oil. Optional: avocado.

This is the perfect little salad because it's filled with tons of healthy vegetables, and the black beans make it nice and filling. You've got plenty of vitamins and some fiber in here. It'll please vegans, vegetarians, and meat eaters.

It's also a great base for meal prepping. You can easily add more protein (chicken, shrimp, etc.), or eat it as-is.

How to make corn and black bean salad (overview):

Prep your vegetables, beans, and herbs, and add them to a large salad bowl; add the dressing ingredients and adjust to taste as necessary.

Salad can be served right away or chilled for later.

I hope you're all having an enjoyable summer. Now that we're back from England, I feel like I can relax a bit. And relax for me is working even harder on the blog. 😛 I'm such a homebody, but that's ok.

Intercontinental travel is something I don't see myself ever getting entirely used to, so that's why I usually stick to traveling within North America. No jet lag, no super long flights, no massive culture shock.

I'm not the most adventurous person haha. There's definitely things I will miss about England (we go every year or two since my husband is from there), but I'm glad to be home.

I plan on having more BBQs, more walks, and just enjoying the good weather in a low-key kinda way.

If you're curious, cowboy caviar (or Texas caviar) was coined as such in 1940 by Helen Corbitt, who was a native New Yorker but worked in the food industry in Dallas, Texas.

It was served at fancy functions and given the funny name as a comparison to true caviar.