Corn and black bean salad is a summer favorite!

Colorful black beans and corn are tossed with pico de gallo, olive oil, and lemon.

This super simple recipe is loaded with zesty southwest flavors.

Corn and Black Bean Salad with tomatoes

Shortcut Bean and Corn Salad

  • Black bean and corn salad is a healthy and hearty salad made in one bowl.
  • It’s the perfect recipe to make and take for picnics, potlucks, and BBQs.
  • Prep the dressing and ingredients up to a day ahead and assemble just before serving when the ingredients are extra chilled and refreshing.
  • Use up leftovers like meat, veggies, or cheese for a new recipe every time.
black beans , corn , oil , pico de gallo , lime , salt with labels to make Corn and Black Bean Salad

Just 5 Easy Ingredients

Black Beans: Any variety of canned beans work here; kidney beans, pinto beans, or small white beans. Be sure to drain and rinse well before using.

Corn: We use canned corn in this recipe but frozen corn can be used too, once it’s thawed.

FLAVOR TIP: Spread corn on a baking sheet and pop it under the broiler for a few minutes to roast it and intensify its flavor.

Dressing: This 3 ingredient dressing balances out the earthy flavor of the black beans and the sweet corn. Chunky salsa (mild, medium, or hot) can be used instead of pico de Gallo.

Variations

  • For extra color and crunch, add some diced bell peppers, halved cherry tomatoes, sliced radishes, avocado slices, chopped celery, or sliced black olives. Add some chopped jalapenos for a spicy kick.
  • Crumbled feta or cotija cheese adds a tangy twist to the recipe.
  • Toss in a few red pepper flakes or a dash of Tabasco for even more fiesta flavor.
adding ingredients togethert to make Corn and Black Bean Salad

How to Make Corn and Black Bean Salad

Colorful and crunchy corn and black bean salad is full of fiesta flavor.

  1. Combine all ingredients (recipe below) in a large bowl. Mix thoroughly.
  2. Cover and chill for at least one hour or overnight before serving.
  3. Garnish with fresh cilantro if desired.

Serving Suggestions

Corn and black bean salad is a hit anytime! Use it as a dip for tortilla chips, a filling for pita sandwiches, a vegetarian filling for wraps, quesadillas, and burritos, or serve it as a side to grilled shrimp or chicken kabobs.

bowl of Corn and Black Bean Salad with tortilla chips

Storing Corn and Black Bean Salad

Keep covered leftover corn and black bean salad in the refrigerator for up to 3 days. Drain and stir before serving. A fresh squeeze of lime juice will help refresh the flavors.

More Superb Salads

Corn and Black Bean Salad with tomatoes
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Corn and Black Bean Salad

Corn and black bean salad is simple to make, packed with protein, and so flavorful!
Prep Time 10 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Holly

Equipment

Ingredients  

  • 15 ounces black beans drained and rinsed (1 can)
  • 15 ounces corn (1 can) or 1 ½ cups frozen corn (thawed)
  • 1 cup fresh pico de gallo or chunky salsa
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • salt to taste

Instructions 

  • In a large bowl combine black beans, corn, pico de gallo, olive oil, and lime juice. Cover and refrigerate for 1 hour or overnight.
  • Taste and season with salt as desired before serving.

Notes

  • Makes 4 cups of salad.
  • Leftovers will keep in the refrigerator for up to 3 days. 
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Nutrition Information

Calories: 132kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 490mg | Potassium: 228mg | Fiber: 4g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

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

Course Salad, Side Dish
Cuisine American, Tex-Mex

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Corn and Black Bean Salad with tortilla chips and writing
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Corn and Black Bean Salad in a bowl with tortilla chips and plated dish with a title

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