Black Bean Corn Salad

1. 1
   prep

   Prepare the black beans.

   If using dried beans, soak 1 cup black beans overnight in plenty of water. Drain, rinse, and boil in fresh water until tender but not mushy, about 45-60 minutes. Drain and let cool completely. If beans are already cooked, drain and rinse well.

   TIPCook beans just until tender — mushy beans will break apart when you toss the salad.
2. 2
   prep

   Dice all the vegetables.

   1.Cut fresh corn kernels off the cob and place in a large mixing bowl.

   2.Deseed and dice the tomato into small cubes.

   3.Dice the bell pepper into pieces roughly the same size as the beans.

   4.Finely chop the red onion.

   5.Chop the coriander leaves (cilantro).

   TIPKeep all the vegetable dice similar in size — each spoonful should get a bit of everything.
3. 3
   mix

   Make the dressing.

   1.In a small bowl, whisk together the lime juice and olive oil.

   2.Add the cumin powder, salt, and black pepper.

   3.Whisk until the salt dissolves and the dressing is well combined.
4. 4
   assemble

   Toss the salad together.

   Add the cooled black beans to the bowl with the corn, tomato, bell pepper, red onion, and cilantro. Pour the dressing over everything and toss gently until all the ingredients are evenly coated.

   TIPToss with a light hand — you want the beans to stay whole and the vegetables to keep their shape.
5. 5
   rest · ~10 min

   Let the flavors meld for 10 minutes.

   Let the salad sit at room temperature for about 10 minutes before serving. This allows the lime juice and cumin to soak into the beans and vegetables.

   TIPFor even deeper flavor, cover and refrigerate for an hour — it tastes better the longer it sits.
6. 6
   serve

   Give a final toss and serve.

   Toss the salad once more, taste and adjust salt or lime if needed, then serve at room temperature or slightly chilled.

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