This Black Bean and Corn Salad is a taste of summer in every bite!
A vibrant mixture of fresh corn, hearty black beans, juicy tomatoes, and crisp peppers, all tied together with a simple zesty vinaigrette.
Perfect as a BBQ side or a stand-alone lunch, it’s a recipe you’ll come back to all summer long.
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When produce is fresh, I lean towards salads for a big portion of our meals. Think beyond lettuce and try salads that are mixtures of veggies like my fave cucumber tomato salad.
This simple salad starts with grilled corn (or even leftover boiled corn) cut right off the cob.
Ingredients for this Black Bean Corn Salad
Corn Kernels: The star of this dish, fresh corn kernels add a natural sweetness and crunch. If fresh corn isn’t available, use canned or frozen. To take it to the next level, grill the corn on the cob for an extra boost of flavor.
Black Beans: Black beans bring a protein punch and will fill you up. Feel free to substitute with other beans, like kidney, pinto beans, or black eyed peas (Cowboy Caviar style), if desired.
Cherry Tomatoes, Peppers, and Red Onion: These vibrant veggies add color, crunch, and freshness. While cherry tomatoes are great, any ripe tomatoes will work. As for peppers, use any color you have on hand; orange or red bell peppers are sweeter than green peppers. Red onions can be swapped with milder green onions if preferred.
Cilantro and Cotija Cheese: Fresh cilantro lends an herby freshness, but subsitute parsley if cilantro isn’t your thing. Cotija cheese adds a salty note and it can be replaced with feta.
Dressing: A simple mix of olive oil, lime juice, chili powder, and cumin, this dressing is zesty with a hint of spice. Lemon juice or vinegar can replace lime juice if needed.
How to Make Black Bean and Corn Salad
Corn and black bean salad is a simple process. It’s as easy as 1, 2, 3!
- Combine all dressing ingredients, and set aside.
- Prep the veggies and combine all ingredients in a large bowl.
- 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.
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.
So Many Summer Salads!
Did you enjoy this Black Bean and Corn Salad? Be sure to leave a rating and a comment below!
Ingredients
- 3 cups corn kernels about 4 cobs of corn
- 1 cup canned black beans drained & rinsed
- 1 cup grape tomatoes halved
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ⅓ cup diced red onion
- 3 tablespoons chopped fresh cilantro
- ½ cup Cotija cheese or feta, optional
Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice about 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- salt and pepper to taste
Instructions
- In a small bowl, whisk oil, lime juice, chili powder, cumin, salt, and pepper until combined. Set aside.
- In a large mixing bowl, combine corn, beans, tomatoes, bell pepper, and onion in a medium bowl.
- Pour the dressing over the salad and toss to combine. Generously season with salt & pepper. Chill for at least 1 hour.
- Top with feta and additional cilantro if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Lunch, Salad
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Used (1) can Ro-Tel diced tomatoes w/cilantro and lime juice, drained, instead of cherry tomatoes.
Still used (1) lime for juice. About 2/3rds of the cilantro you suggested.
Used (1) 11oz. can (del monte) “summer sweet” corn lightly toasted in hot pan.
Used Feta and 1/4 cup poblano pepper finely chopped.
The rest as you presented it.
Tasted Great! Thanks for the inspiration!
Yummy! That sounds delicious. Thank you for sharing Phil.