Classic Black Bean & Corn Salad
Black Bean and Corn Salad is the perfect summertime salad. It’s colorful, delish, easy on the wallet, and everyone loves it. This tasty version has a bit of a kick and plenty of big, bold Southwestern flavors. Ready in no time, this cookout and potluck-worthy salad is a must-try!
I love this recipe because it checks all the boxes: it’s colorful, crunchy, a little spicy, and loaded with texture. It’s also the kind of dish you can whip up in minutes and feel like a total rockstar—no stove required. And as someone who’s spent more time than I’d like to admit sweating over a hot range, that matters.
If you’re feeding a crowd, bringing something to a BBQ, or just want a salad that doesn’t wilt the minute you look at it, this is the salad for you.
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Ingredients
- Black beans – Use canned black beans, but drain and rinse them first.
- Corn – You can use canned corn but I prefer the texture of fresh or frozen corn.
- Grape tomatoes – Cherry tomatoes will also work, but you could also just use diced tomatoes.
- Red bell pepper – Green peppers are good, too, or add more color with yellow or orange peppers.
- Red onion – If you don’t like the bite from the onion, soak the diced onion in ice water for a few minutes then drain it.
- Fresh cilantro
- Jalapeño – You can skip this but it adds so much flavor.
- Garlic clove
- Lime juice
- Olive oil
- Cumin
- Salt
- Black pepper
- Chipotle powder
How To Make Black Bean and Corn Salad
- Combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, jalapeño, and garlic in a large bowl.
- Whisk together the lime juice, olive oil, cumin, salt, black pepper, and chipotle powder in a small bowl until well mixed.
- Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Black beans are my first pick for this salad, and if you use canned beans there’s no need to cook them ahead of time. You can also use pinto beans or even white cannelini beans.
- The bell peppers are more for color than flavor so feel free to mix things up.
- If you like it spicy, use a serrano chili instead of a jalapeno.
Recommend
Make It A Meal
This salad shines as a side, but don’t stop there. Spoon it over grilled chicken or salmon, tuck it into tacos or burritos, or pile it on top of a baked sweet potato. I’ve even used it as a filling in lettuce wraps or scooped it up with tortilla chips for a no-fuss dinner. Add avocado or crumbled queso fresco if you want to bulk it up!
Storage
Store your Black Bean and Corn Salad in an airtight container in the fridge for up to 4 days. The flavors will continue to deepen over time. It’s not ideal for freezing due to the fresh veggies, which can get mushy after thawing. If you’re meal-prepping, just keep the dressing separate until ready to serve for maximum crunch.
Classic Black Bean and Corn Salad
Ingredients
- 15 ounces canned black beans drained and rinsed
- 1 ½ cups corn fresh or frozen
- 1 cup grape tomatoes halved if larger
- ½ red bell pepper seeded and diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and minced
- 1 garlic clove minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle powder
Instructions
- Combine the black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, jalapeño, and garlic in a large bowl.
- Whisk together the lime juice, olive oil, cumin, salt, black pepper, and chipotle powder in a small bowl until well mixed.
- Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature and enjoy!
Notes
Chef Jenn’s Tips
- Black beans are my first pick for this salad, and if you use canned beans there’s no need to cook them ahead of time. You can also use pinto beans or even white cannelini beans.
- The bell peppers are more for color than flavor so feel free to mix things up.
- If you like it spicy, use a serrano chili instead of a jalapeno.
