This works equally well as a small salad, even tossed with spinach or salad greens for more bulk, or alongside salsa fresca for scooping up with a tortilla chip.


  • 2 15-ounce cans black beans, drained and well-rinsed
  • 1 can corn
  • 4 bell peppers, a mix of colors, diced
  • 1 medium white onion, diced
  • juice of one lime
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/2 teaspoon honey
  • 1/8 teaspoon cayenne
  • optional: if you love cilantro, it’s a great match for this salad.


  1. Mix beans, peppers, corn and onion in a large bowl.
  2. In a separate, smaller bowl, whisk remaining ingredients into vinaigrette. Ideally, you’ll have a 1/2 cup of dressing. Pour it over the bean mixture, toss it well and adjust seasonings to taste.