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.
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.
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. You can even use leftover corn on the cob!
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.
How to Make Corn and Black Bean Salad
Colorful and crunchy corn and black bean salad is full of fiesta flavor.
- Combine all ingredients (recipe below) in a large bowl. Mix thoroughly.
- Cover and chill for at least one hour or overnight before serving.
- 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.
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
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Corn and Black Bean Salad
Equipment
Ingredients
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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