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Toasted Walnut, Black Bean, Corn And Tomato Salad

California Walnut
This delicious make-ahead salad is a fresh mix of toasted walnuts, black beans, corn, tomatoes, mozzarella and spring onions, all tossed in a zesty dressing. An easy salad that’s the perfect lunchtime meal!
5 from 1 vote
Course Salad
Cuisine British
Servings 6


  • 120g California walnut halves
  • 2 x 400g cans black beans, drained and rinsed
  • 450g frozen sweetcorn, prepared according to directions, then cooled
  • 50g fresh mini mozzarella balls
  • 250g cherry tomatoes, halved
  • 1 bunch spring onions, white and green parts, thinly sliced
  • 25g coriander, roughly chopped
  • 125ml rice vinegar
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp pepper
  • 125g baby spinach and kale mix
  • 1 lime, cut into wedges


  • Salad:
    Preheat oven to 180oC, gas mark 4. Place walnuts on a baking sheet in a single layer. Roast for 8 minutes or until lightly toasted and fragrant. Remove from oven. Chop roughly when cool.
  • Add walnuts, black beans, sweetcorn, mozzarella, tomatoes, spring onions and coriander equally to 6 lunch containers. Refrigerate until ready to serve.
  • Dressing:
    Add rice vinegar, extra virgin olive oil and black pepper to a small bowl. Whisk until well combined.
  • Divide equally into 6 individual salad dressing containers. Refrigerate until ready to serve. Or, keep in original container, shake well and pour into each lunch container when ready to serve.
  • Assembly:
    Add baby spinach and kale to toasted walnut, black bean, corn and tomato salad containers.
  • Drizzle each salad with salad dressing.
  • Serve with lime wedges.
Keyword Recipes, Salad, Walnuts