Black Bean and Corn Salad

Talk about a meal in a bowl, this Black Bean and Corn Salad is sure to satisfy.

We added crispy radishes and sweet Granny Smith apples, and red bell peppers for a variety of flavors and textures. The dairy-free, oil-free dressing and fresh cilantro finish it off beautifully.

This is one of those salads that has tremendous versatility. It holds up well for packing in lunches. It can fill a tortilla or wrap. Serve it as an appetizer with chips, or bring it to a pot-luck as a side dish.

Black Bean and Corn Salad

You, On Plants


  • 2 cans black beans, drained and rinsed (4 cups if using cooked dry beans)
  • 4 cups Non-GMO corn kernels I buy Woodstock brand
  • 1 Granny Smith apple, diced
  • 2 cups radishes, diced
  • 1/2 cup ed bell pepper, finely chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup plant-based yogurt
  • 3 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper


  • Combine all the vegetables and cilantro in a large bowl.
  • Add the yogurt, vinegar, cumin, salt, sugar, and cayenne pepper to a small bowl and whisk until smooth.
  • Pour the dressing over vegetables and mix well.
  • Chill for at least one hour before serving.


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