Sweetcorn & Black Bean Salad

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I made this Sweetcorn and Black Bean Salad for my Cinco de Mayo, last minute party at the weekend. It turned out great and I kinda made it up as I went along, so my measurements are not exact…to taste more than anything! So I’ll give you the ingredients, and just judge it to your taste buds!

I used 2 cans of black beans, 2 cans of sweetcorn, a couple of small red peppers, a red onion, the juice from a couple of limes, Tabasco sauce, cumin and olive oil.

I started by draining the black beans – had to rinse them through a few times. Then threw them into a mixing bowl.

Draining the sweetcorn, that too went into the bowl.

Followed by finely chopped red onion.

And finely chopped red pepper. I stirred everything together carefully so as not to break up the beans too much.

I then seasoned everything with cumin, lime juice, Tabasco sauce, olive oil and salt – checking the taste each step of the way so as not to over do (or under do) the flavour! Just before serving, I roughly chopped up some fresh coriander and stirred it into the mix. I bought this gorgeous serving glass a few weeks ago. I’ve been after one that looks like this for months, and jumped at the chance when I saw one in a craft store my dad took me to. He couldn’t understand my excitement over a piece of glasswear! Anyway, my sweetcorn and black bean salad got served in this – the glass was way too big, but I didn’t care, I HAD to use it!

This salad went down really well… but there was some left over…I kept it in the fridge overnight and it tasted even better the next day. Not strictly Mexican, I’m sure, but maybe Tex-Mex? In any case, please try it – it was very tasty!

Sweetcorn & Black Bean Salad

Serves 8

  • 2 x 400g cans of black beans, drained and rinsed
  • 2 x 325g cans of sweetcorn, drained
  • 1 red bell pepper, diced
  • 1 red onion, finely diced
  • 2 – 3 tsps ground cumin
  • 2 – 3 tsps Tabasco sauce
  • 1 – 2 tbsps olive oil
  • juice of 1 – 2 limes
  • salt
  • big handful of coriander, chopped


  1. Put the black beans and sweetcorn into a bowl
  2. Add the red onion and red pepper and stir everything together.
  3. Sprinkle over the cumin and mix up well. Be gentle so as not to squash the beans.
  4. Add the Tabasco sauce (according to taste!) and stir together.
  5. Roll the limes between your palm and the counter to maximise the amount of juice that comes out of them, then add to the mix.
  6. Add the olive oil, again to taste and season with salt.
  7. Taste everything each step of the way and if not quite happy with the seasoning – add a bit more! Remember to start with a smaller amount – you can always add more, but never take it away!
  8. Just before serving, stir through the coriander.

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