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.

Photography and styling by Julia Gartland


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)


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



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


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.


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.



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