Black Bean and Corn Salad


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Black Bean and Corn Salad is a fresh, crunchy, tangy, and nutritious twist on a traditional corn salad recipe. Beans, tomatoes, corn and peppers are tossed with a tangy vinaigrette and a dash of cumin and chili powder

This is the perfect summer side with grilled BBQ chicken and keeps well in the fridge making for great lunches all week!

Black bean corn salad in a grey bowl with limes on the side

A Summer Favorite

When produce is fresh I lean towards salads for a big portion of our meals. Salads can have lettuce but many are just a mixture of fresh veggies (like a Cucumber Tomato Salad).

This simple salad starts with grilled corn (or even leftover Boiled Corn on the Cob) cut right off the cob.

How to Cook Corn for Salad

Here are a few of my favorite methods for cooking corn on the cob for this recipe:

You can also use frozen or canned corn for this recipe meaning it’s great any time of year! If using frozen corn it should be defrosted but does not need to be cooked (it’s already been blanched in preparation for freezing).

If using frozen or canned, I sometimes like to broil it to get a bit of char flavor (toss with 2 tsp olive oil) but it’s totally optional.

Salad ingredients assembled in a grey bowl ready to be tossed together.

How to Make Black Bean and Corn Salad

Easy corn and black bean salad is a simple process. It’s as easy as 1, 2, 3!

  1. Combine all dressing ingredients, and set aside to give flavors a chance to develop.
  2. Prep the veggies and combine all ingredients in a large bowl.
  3. Refrigerate for about an hour.

Sprinkle with chopped parsley or cilantro leaves and a slice of avocado or two if you’d like and serve fresh.

Black Bean Corn Salad in a grey bowl with a silver spoon for serving

To Store Leftovers

Tomatoes, especially after being cut, have a tendency to get mushy in the fridge. If you’re going to be serving this recipe over a period of a few days, add fresh tomatoes to each serving.

Leftovers of this recipe do not freeze well.

More Corny Favorites

Black Bean and Corn Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author Holly Nilsson
Course Lunch, Salad
Cuisine Mexican
This Black Bean and Corn Salad get a Mexican flair by spicing up the tangy dressing with cumin and chili powder!

Ingredients

  • 3 cups corn kernels (about 4 cobs of corn)
  • 1 cup black beans drained & rinsed
  • 1 cup cherry tomatoes quartered
  • 1/2 cup green pepper diced
  • 1/2 cup orange pepper diced
  • 1/3 cup red onion diced
  • 3 tablespoons cilantro chopped
  • 1/2 cup Cotija cheese or feta, optional
Dressing
  • 3 tablespoons olive oil
  • 1 lime juiced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt & pepper to taste

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Instructions

  1. Combine corn, beans, tomatoes, bell pepper and onion in a medium bowl.
  2. Add dressing ingredients and toss to combine. Generously season with salt & pepper. Marinate at least 1 hour.

  3. Top with feta and additional cilantro if desired.
Nutrition Information
Calories: 275, Fat: 12g, Saturated Fat: 2g, Sodium: 241mg, Potassium: 495mg, Carbohydrates: 38g, Fiber: 8g, Sugar: 7g, Protein: 8g, Vitamin A: 985%, Vitamin C: 52.6%, Calcium: 30%, Iron: 2.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Black Bean Corn Salad

 

Black Bean Corn Salad in a bowl with a silver spoon for serving
Black Bean Corn Salad in a bowl with a silver spoon for serving
Top photo - Black Bean Corn Salad in a bowl with a silver spoon for serving. The ingredients for the salad assembled in a bowl.

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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