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Corn and Bean Salad with Creamy Cilantro Lime Dressing

This nutrient dense salad can be enjoyed for lunch or dinner and is a great salad for a potluck or summer picnic.
Prep Time 15 mins
Total Time 10 mins
Course lunch, Main Course, Salad, Side Dish
Servings 6



  • 2 cups cooked black beans (or 1 can)
  • 2 cups cooked corn
  • 1 cup chopped sweet peppers
  • ½ cup chopped red onion
  • ½ cup cherry tomatoes (cut in half)
  • 1 tbsp chopped jalapeno
  • 1 tbsp chopped cilantro


  • ½ cup cashew cream (equal parts cashews and water*)
  • ½ cup cilantro
  • 2 tbsp lime juice
  • 2 cloves garlic
  • ¼ tsp pepper flakes
  • pinch Salt and pepper


  • Combine all dressing ingredients in a food processor and blend until creamy.
  • Toss salad ingredients together in a large bowl. Add dressing and gently combine until the vegetables are coated.
  • Serve immediately. This salad is also delicious chilled and enjoyed the next day.


  • Use canned or cooked beans.
  • Use any color of peppers nd any kind of tomatoes.
  •  Add less red onion or use green onions instead.
  • Use more or less jalapeno based upon your taste preference.
*How to prepare cashew cream: soak cashews for two hours water to soften (or place in boiling water for 10 minutes). Combine cashews and water in a high-speed blender until the mixture is thick and creamy.
Keyword black bean salad, black beans, creamy cashew dressing, creamy vegan dressing, Plant protein