Having been a huge fan of Mexican food all my life, I always keep canned black beans and corn in my pantry. I think you can come up with so many recipes using those two ingredients. A few examples of my all-time favorite recipes are my Quinoa Black Bean Bowl, Mexican Stuffed Peppers, and Black Bean Quinoa Tacos.
In today’s post, we are using black beans in an easy salad recipe. While I call it a Black Bean and Corn Salad, you can also think of it as a delicious summery side dish to serve with chicken, meat, or vegetarian dishes or with tortilla chips on the side as salsa.
Why Should You Make This Recipe:
This simple black bean salad is a lifesaver when you need a side dish quickly. I also love it because:
- Easy & Quick To Make: It is made by using pantry staples and fresh ingredients in just about 20 minutes from start to finish.
- It is so versatile: It is the perfect side dish to serve during all your barbecue, potluck, or picnic gatherings, but it could easily be a part of your meal prep if you want to enjoy something light for lunch during the week. Oh, and I sometimes make a batch and serve it with tortilla chips as a black bean salsa.
- Easy to customize to your liking: While my version of the black bean salad recipe I am sharing is a basic one, it is endlessly customizable to fit your dietary preferences—more on that below.
- My version of it is slightly different: While you can find many different versions of this healthy black bean and corn salad on the internet, I am confident that my version is different thanks to the secret ingredient I used in the dressing.
Ingredients You Will Need:
As with most salad recipes, you have two sets of ingredients: The dressing and the salad ingredients.
- For the Zesty Cilantro lime dressing: Gather fresh lime juice, garlic cloves, olive oil, chopped cilantro, salt, and black pepper. I also add a few tablespoons of juice of pickled jalapenos (hello secret ingredient), but that is optional.
- For the salad: Gather canned black beans, corn kernels, sliced cherry (or any fresh) tomatoes, red bell pepper, pickled jalapeno (optional), red onion, and fresh cilantro (as garnish.)
A Few Helpful Notes on The Ingredients:
- Black Beans: I used canned beans to make the process faster. However, you can always use the black beans you cooked yourself. If you want a good resource, my friend Traci’s post on How To Cook Black Beans is the one I always use.
- Corn: I used fresh corn (leftover from making Mexican Street Corn) as it is in season right now. However, you can make this salad with frozen and canned corn as well. If using frozen corn, place it in a large bowl and fill it with cold tap water. Let it sit for 10 minutes, drain and use it in the recipe. If using canned corn, I recommend using a 1 (8.5) ounce can of whole kernel corn.
- Pepper: As you can see in the pictures, I opted for red bell peppers, but any color of bell peppers would work. If you don’t mind some heat, you can swap bell peppers with jalapenos as well.
- Not a fan of cilantro? Simply omit it or use fresh parsley instead.
- Hot Sauce in the dressing: If you are a fan of spicy food, feel free to add a few dashes of your favorite hot sauce or a pinch of red pepper flakes in the lime vinaigrette for some heat.
- The secret ingredient (aka pickled jalapeno juice): I learned this tip at a Mexican restaurant when I visited Mexico. Their salads tasted so much more flavorful than the ones I made. I was told that they use a combination of pickled and fresh jalapenos and always add a splash of the pickle juice into the dressing. While it is optional, I think following in their footsteps you can make the Best Black Bean and Corn Salad.
How To Make
The Black Bean Tomato Corn Salad recipe has four folds:
- Make The Salad Dressing: Place all salad dressing ingredients in a small bowl and whisk. Alternatively, you can put everything in a mason jar and give it a shake until thoroughly combined.
- Prep the Salad Ingredients: Place all ingredients in a salad bowl (or a large mixing bowl).
- Pour the dressing over: Drizzle the bean mixture with dressing and give it a toss.
- Serve: Enjoy your visually pleasing confetti-like bean salad asap.
Need inspiration for more corn salad recipes? Here are a few that I make often:
Make Ahead and Storage
Yes, you can. As a matter of fact, I encourage you to make this Black Bean Corn Salad in advance. I usually make it a day in advance and keep it in the fridge covered with stretch film. The time spent chilling allows all ingredients to mingle and build more in-depth flavors.
What To Do With The Leftovers?
I doubt that you will have leftovers, but if you do just place your salad in an airtight container and keep it in the fridge. It will still be very good the next day.
Want to enjoy it for lunch the next day? While I usually serve this black bean vegetable salad as a side dish, if I am serving it the next day, I turn it into a delicious and filling lunch by adding a cup of quinoa or brown rice.
Expert Tips
The thing about this black bean and corn salad recipe is that you can change it up in any way you want. Here are a few ways you can jazz it up:
- Black Bean Corn Avocado Salad: Since I usually serve my corn bean salad with tacos, I almost always make a big bowl of guacamole. That is why I didn’t add avocados into the salad recipe you see below. However, if you want you can always add in a cubed ripe avocado into the recipe. If you decide to do so, be sure to add it right before serving it as avocados make the whole salad mushy if you add them in advance.
- Black Bean Salad without Corn: If you are not a fan of corn (or don’t have any on hand), you can simply omit using it. Instead, you can use some cooked chickpeas or kidney beans in place of corn.
- Swap Red Onions with Scallions or Use Both: I can’t imagine a Mexican bean salad without a chopped red onion, but if you want you can swap it with fresh onions or use both.
- Serve it warm or cold: While this salad is usually served cold, if you are serving it during the cooler months you can lightly sautee the black beans and corn to serve it warm. I usually do this if I am serving it as a side dish with meat dishes during the holiday season.
- Give it a Southwestern flair? If you want to give it a Southwestern flair, feel free to use my Chili Lime Vinaigrette instead of the garlicky lime dressing in the recipe below.
How Many Calories is A Serving?
This corn black bean salad recipe serves 4-6 people and each serving is around 209 calories. You can see the breakdown of the nutritional data in the recipe card below.
Whether you are serving it as a side dish for a picnic, BBQ party, or for yourself by itself for lunch, I hope this healthy black bean salad recipe will wow your friends and family and have them ask for more.
Want More Black Bean Recipes?
- Black Bean and Quinoa Tacos
- Five Bean Salad
- Texas Caviar
- Mexican Quinoa Recipe
- Stuffed Peppers Recipe
- Vegan Chili Recipe
- Cuban Black Beans and Rice – Well Plated
- Healthy Baked Tilapia with Black Bean Salsa – Give Recipe
Black Bean and Corn Salad Recipe
Ingredients
For the lime dressing:
- ⅓ cup lime juice freshly squeezed; from 3 limes
- 1 teaspoon lime zest from one lime
- 1 clove garlic minced
- 3 tablespoons olive oil
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the salad:
- 2 cans black beans rinsed and drained – (15 oz each)
- 3 ears fresh corn shucked; ~ 2 ¾ cups (or 1 8.5-oz. can whole kernels, drained)
- 1 cup cherry tomatoes halved
- 1 red bell pepper chopped; 1 cup/120 g
- ½ medium red onion chopped; 1 cup/88 g
- 1 avocado cubed
- ⅔ cup cilantro divided and chopped
Instructions
- To make the dressing, combine the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper in a bowl and whisk until fully combined.
- To make the corn and bean salad, place black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro in a large salad bowl.
- Drizzle the salad with the prepared dressing and give it a gentle toss.
- Taste for seasoning and add more if necessary. Serve.
Notes
- Yields: This black bean salad recipe makes 5-6 cups of salad ideal for serving six people as a side dish. The nutritional values below are per serving.
- Chop everything small: The key to making the best black bean and corn salad recipe is to chop all your veggies into small, uniformly-sized pieces. Not only will your salad be easier to eat, but this small, even size will also ensure that each bite has a more even balance of flavors. This is especially important if you plan to serve it with chips on the side or a topping for tacos.
- Let it marinate: If you have the time, I highly recommend letting it rest for a few hours before serving (or even waiting until the next day!). Doing so will give the lime dressing time to fully infuse the vegetables and let the veggies’ flavors mix with each other. Just wait until the last moment to add your cubed avocado.
- Serve it chilled or at room temperature: I prefer this recipe to be served cold, so I usually refrigerate it for a few hours before serving. But you can also serve it at room temperature.
- Corn: You can use any corn you like. During the summer months, I usually use fresh sweet corn. I like them raw, but if you want, you can also sauté it lightly. If your grill is on, feel free to grill your corn after spreading it with oil (butter and olive oil would work). Of course, you can also use a can of corn (drained and rinsed) and frozen corn (thawed.)
- Storage: You can store it in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.
Nutrition
This post was originally published in July 2019. It was updated in May 2021 with additional helpful information and with no changes to the original recipe.
Martin Solby
This salad is easy to prep and go. I really like the flavor of the sauce and the ingredients. Thanks
Aysegul Sanford
Exactly, so happy to hear that you liked it Martin.