Black Bean and Corn Salad

Instantly elevate a classic picnic staple with a cumin-spiked dressing.

“This vegetarian recipe is high in protein and fiber thanks to black beans,” says San Francisco-based chef Lynda Marren. Pro tip: acidity from citrus is a great way to balance heat in DIY condiments.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.

For the salad:

  • 1 teaspoon olive oil
  • 1 ear fresh corn
  • 1 14-ounce can black beans, rinsed and drained
  • ½ red pepper, thinly sliced
  • ¼ small red onion, thinly sliced
  • ¼ cup cherry tomatoes, halved
  • ¼ cup cilantro, chopped
  • 1 six-minute egg (optional)

For the dressing:

  • 1 teaspoon cumin seeds
  • ¼ teaspoon ground coriander
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 lime, juiced and zested
  • ⅛ teaspoon red pepper flakes
  • ¼ teaspoon salt


  1. In a small bowl, whisk all ingredients for the dressing until combined; set aside.

  2. Cut kernels off fresh corn cob. Warm olive oil in a pan over medium heat and sauté corn until toasted, about three to four minutes then remove from heat.

  3. In a large bowl, add beans, corn, pepper, and onion and toss together, then add dressing and gently mix. Place in an airtight container and store in the fridge next to a separate container with the tomatoes and cilantro.

To Serve

  1. Add cherry tomatoes and chopped cilantro to salad and toss gently. Serve with six-minute egg if desired.

Photography and styling by Julia Gartland