Name: Corn and Black Bean Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can, drained and rinsed; 2 cups, fresh or frozen; 1, diced; 1, finely diced; 1/4 cup, finely diced; 1/2 cup, chopped; 2 tbsp.; 1/2 tsp.; To taste

If you’re craving something that bursts with color and flavor, look no further than this Corn and Black Bean Salad. A go-to for quick lunches, summer potlucks, or as a sunny addition to taco night, this salad combines the sweetness of corn with the hearty earthiness of black beans, a zing of lime, and plenty of fresh, crunchy veggies. It’s so satisfyingly simple, yet every bite delivers a little spark of excitement—so don’t be surprised if it disappears from your table in record time!

Corn and Black Bean Salad Recipe - Recipe Image

Ingredients You’ll Need

This Corn and Black Bean Salad comes together with just a handful of wholesome ingredients. Every element brings its own color and personality to the party, creating a dish that’s as gorgeous to look at as it is delicious to eat.

Black beans: The foundation of this salad, they add satisfying protein and make every bite a little heartier.
Corn kernels: Sweet and juicy, fresh if you have it or frozen for convenience—each kernel brings a pop of sunshine.
Red bell pepper: Adds crispiness and a splash of vibrant color that makes the salad pop.
Jalapeño: Brings a gentle heat that you can adjust to suit your spice level—feel free to use more or less!
Red onion: A little goes a long way—finely diced for sharpness that balances the sweetness of the corn.
Fresh cilantro: Chopped cilantro delivers an herby brightness that keeps everything tasting fresh.
Fresh lime juice: It’s the zingy finish that ties all the flavors together and makes the salad sing.
Salt and black pepper: Just enough to enhance all the flavors without overpowering any one ingredient.

How to Make Corn and Black Bean Salad

Step 1: Prep Your Veggies and Beans

Start by draining and rinsing your can of black beans thoroughly—this removes excess sodium and keeps the flavors clean. Dice your red bell pepper, jalapeño, and red onion finely for that perfect bite-sized crunch. If you’re using frozen corn, give it a quick rinse under warm water to thaw and drain well so your salad stays crisp and fresh rather than watery.

Step 2: Combine Ingredients

In a large mixing bowl, combine the black beans, corn, red bell pepper, jalapeño, red onion, and chopped cilantro. Give everything a gentle toss so the veggies and beans are evenly mingled—the more color in your bowl, the better.

Step 3: Dress It Up

Drizzle the fresh lime juice over the mixture and sprinkle in the salt and a few generous grinds of black pepper. Use a big spoon to gently toss everything together, making sure the lime juice coats all the ingredients for a tangy, cohesive blend.

Step 4: Taste and Adjust

Here’s your moment of chef magic! Taste the salad and decide if it needs a touch more salt, an extra squeeze of lime, or a bit more jalapeño for excitement. Every batch is a little different depending on how sweet your corn is or how punchy your lime tastes, so trust your palate.

Step 5: Chill or Serve

This Corn and Black Bean Salad is fantastic served right away, but if you have 20 or 30 minutes, pop it in the fridge for the flavors to meld; it’ll only get better. Give it a quick toss before serving and watch your guests hover over the bowl, forks at the ready!

How to Serve Corn and Black Bean Salad

Garnishes

To take your Corn and Black Bean Salad over the top, try finishing it with a few slices of creamy avocado, extra fresh cilantro, or a handful of crumbled cotija cheese. These toppings add a rich, creamy layer and even more color, making the salad irresistible whether you’re serving it as a side or a main event.

Side Dishes

This salad is a natural companion to grilled meats like chicken, steak, or fish, but it’s just as happy sprinkled over tacos or scooped onto tortilla chips. The fresh, zesty flavors are the perfect balance for anything smoky, spicy, or rich—a summer BBQ must-have!

Creative Ways to Present

You don’t have to save Corn and Black Bean Salad for a traditional side dish! Try piling it into grain bowls, tucking it into lettuce wraps, or using it as a colorful salsa for your favorite burritos. For a party, spoon it into mini cups or on top of crispy tostadas for a grab-and-go appetizer that always impresses.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Corn and Black Bean Salad (a rare occurrence!), just transfer it to an airtight container and pop it in the fridge. It’ll keep well for up to four days, and the flavors deepen beautifully as it sits, making for perfect grab-and-go lunches or snacks throughout the week.

Freezing

While technically you can freeze this salad, the fresh veggies might lose a bit of their crisp bite after thawing, and cilantro can get a little limp. If you want to prep ahead, freeze just the corn and beans, and add the fresh components right before serving for best results.

Reheating

No need to reheat! This vibrant salad is at its best served cold or at room temperature. If you’d like to serve it warm (for example, in a burrito), just zap a portion in the microwave for 15-30 seconds—but honestly, its fresh, chilled flavor is what makes it shine.

FAQs

Can I make Corn and Black Bean Salad ahead of time?

Absolutely! It’s actually better after a few hours in the fridge, letting all those bright flavors meld together. Just give it a quick toss before serving to freshen it up.

Is this salad vegan and gluten-free?

Yes to both! There’s no dairy or gluten in any of the ingredients, so the Corn and Black Bean Salad fits beautifully into a variety of diets. Just double-check the labels on your canned beans to be sure.

What type of corn works best?

You can use fresh, frozen, or even canned corn for this recipe. If you have fresh summer corn, it’s a treat—but truthfully, frozen kernels are every bit as delicious and make this salad easy to enjoy year-round.

Can I add other vegetables or mix-ins?

Of course! This salad is the perfect canvas. Toss in diced avocado, cherry tomatoes, chopped cucumber, or use green onions instead of red onion for a sweeter bite. You can even sprinkle some cheese or toasted pepitas for extra crunch and flavor.

How spicy is this salad?

The spice level depends on the jalapeño and how much you add. To keep it mild, remove the seeds and use half a pepper. For more heat, include the seeds or use a whole jalapeño. It’s wonderfully customizable!

Final Thoughts

This Corn and Black Bean Salad is everything you want in a dish—colorful, nourishing, and unbelievably easy to whip up. Whether it’s for a laid-back backyard barbecue, a make-ahead lunch, or a last-minute potluck dish, this recipe promises to win over anyone who tastes it. Give it a try and let it become a staple at your table!

Corn and Black Bean Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 16 reviews

This lively Corn and Black Bean salad will be a mainstay on your summer table. A fantastic accompaniment to barbeque or seafood and pure magic when heaped into tacos or burritos. Only 7 simple wholesome ingredients, and less than 10 minutes to whip up!

Author: Paula
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 Servings
Category: Salad
Cuisine: American
Diet: Vegetarian

Ingredients

Organic Black Beans:

1 can, drained and rinsed

Corn Kernels:

2 cups, fresh or frozen

Red Bell Pepper:

1, diced

Jalapeno:

1, finely diced

Red Onion:

1/4 cup, finely diced

Fresh Cilantro:

1/2 cup, chopped

Fresh Lime Juice:

2 tbsp.

Salt:

1/2 tsp.

Fresh Black Pepper:

To taste

Instructions

Combine all ingredients: Combine all ingredients in a mixing bowl.
Taste and adjust: Taste and adjust seasoning as needed, adding more salt or lime juice if necessary.