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.; Freshly ground, to taste

If you’re craving something fresh, vibrant, and packed with feel-good flavors, this Corn and Black Bean Salad is going to steal the show at your next meal. Colorful, zippy, and utterly easy to toss together, this dish is the definition of summer on a plate. With just a handful of simple ingredients, each bite bursts with the sweetness of corn, the creaminess of black beans, and a pop of zest from lime and cilantro. Whether you’re piling it onto tacos or serving it as a BBQ side, it delivers big taste with minimal effort, making it my go-to when I want something delicious in a flash!

Corn and Black Bean Salad Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this Corn and Black Bean Salad is how every single ingredient serves a purpose—allowing the flavors to shine with very little fuss. Let’s walk through what makes each addition so important.

Black Beans: These are the hearty, protein-rich backbone of the salad—be sure to drain and rinse them well to keep the flavors fresh and light.
Corn Kernels: Use sweet corn, either fresh or frozen, to add a juicy crunch and bursts of summer sweetness.
Red Bell Pepper: The perfect pop of color and crispness, adding a mild sweetness and visual appeal.
Jalapeño: Brings a gentle heat—remove the seeds for milder flavor, or leave a few behind if you love a little kick.
Red Onion: Diced small, this gives just the right sharpness and bite without overpowering the salad.
Fresh Cilantro: Herbaceous and fragrant, cilantro really brightens all the other flavors—be generous!
Lime Juice: A squeeze of tangy lime ties everything together, balancing the sweet and savory elements perfectly.
Salt: Just a touch to heighten all the other flavors—taste before serving and adjust as needed.
Fresh Black Pepper: Adds a subtle warmth and finish, rounding things off beautifully.

How to Make Corn and Black Bean Salad

Step 1: Prep the Veggies and Bean Base

Start by draining and rinsing your organic black beans to remove any excess starch and salt. If you’re using frozen corn, quickly thaw by running under cool water, then drain well. Dice the red bell pepper, jalapeño, and red onion into small, evenly sized pieces—this keeps each bite perfectly balanced with a burst of every flavor.

Step 2: Chop the Fresh Herbs

Grab a big handful of fresh cilantro, rinse, dry, and chop finely. Cilantro infuses the salad with a lively brightness, so don’t skimp! The smaller you chop, the better it’ll blend in with the other ingredients, ensuring each forkful tastes fresh and green.

Step 3: Combine All Ingredients

In a large mixing bowl, toss in your black beans, corn, diced peppers, jalapeño, red onion, and cilantro. Pour over the freshly squeezed lime juice, sprinkle in the salt and black pepper, and gently mix everything together with a spatula or big spoon. Take a moment to taste and adjust seasonings—it’s amazing how a little extra lime or a pinch more salt can wake up all the flavors!

Step 4: Chill (Optional, but Recommended)

If you have time before serving, pop the salad in the fridge for at least 20 minutes. Chilling lets the flavors mingle and develop, transforming this already-delicious Corn and Black Bean Salad into something truly special. It also gives the veggies extra crunch!

Step 5: Serve and Enjoy!

Just before serving, give the salad another gentle toss and check again for seasoning. Spoon it into a serving bowl or heap onto your meal of choice. I promise, you’ll find yourself stealing forkfuls straight from the mixing bowl!

How to Serve Corn and Black Bean Salad

Garnishes

For an extra flourish, scatter a handful of additional fresh cilantro over the top right before serving. If you want to up the visual wow factor, try a few slices of jalapeño or a lime wedge on the side. A sprinkle of crumbled feta or a few thinly sliced radishes can take your Corn and Black Bean Salad to the next level.

Side Dishes

This salad is a dream with classic summer fare—think grilled chicken, fish tacos, burgers, or any kind of barbecue. It adds a fresh, crunchy contrast to heartier mains and plays so well with smoky, spicy, or even citrusy dishes. I also love it as a topper for avocado toast or alongside a stuffed baked sweet potato.

Creative Ways to Present

You can have a lot of fun with presentation! Serve Corn and Black Bean Salad in crunchy lettuce cups for hand-held bites, spoon it into small mason jars for a picnic, or use it as a bold filling for quesadillas. It’s also perfect for layering into a taco bar so everyone can scoop exactly what they want.

Make Ahead and Storage

Storing Leftovers

Place any leftover salad in an airtight container and store it in the fridge—it stays crisp and flavorful for up to four days. Give it a stir before serving to redistribute any dressing that collects at the bottom.

Freezing

Corn and Black Bean Salad doesn’t freeze well—fresh vegetables like bell pepper, onion, and cilantro lose their texture once thawed. For best quality and maximum crunch, enjoy this salad fresh from the fridge.

Reheating

No need to reheat! This salad truly shines when served cold or at room temperature. If you’d like it a bit warmer (say, to pile into burritos), just let it stand at room temp for 15 minutes before serving—there’s no need to microwave.

FAQs

Can I use canned corn instead of fresh or frozen?

Absolutely! Just drain and rinse your canned corn before adding it to the mix. The flavor will still be delicious, and it’s a great option when fresh sweet corn isn’t in season.

Is this salad spicy?

It has a gentle kick from the jalapeño, but you’re in control. Remove the seeds and membrane for a milder taste, or add more jalapeño if you love heat. For zero spice, simply leave it out!

Can this be made ahead for meal prep?

Yes—it’s fantastic for meal prep! In fact, Corn and Black Bean Salad gets even tastier as it sits. Just keep it chilled in an airtight container, and you’ve got a ready-to-go side, salsa, or lunch for days.

What can I substitute for cilantro?

If you’re not a cilantro fan, try chopped fresh parsley or a touch of green onion for an herbal note. Both options keep the salad bright and fresh.

Is Corn and Black Bean Salad gluten-free and vegan?

Yes, this salad is totally gluten-free and vegan! You don’t have to change a thing—just ensure your canned beans have no additives if you’re strict about ingredients.

Final Thoughts

There you have it—the ultimate Corn and Black Bean Salad that’s as nourishing as it is lively. I can’t wait for you to try it out and share it with the people you love. Trust me, after one bite, you’ll be searching for every excuse to make it again!

Corn and Black Bean Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.2 from 13 reviews

This lively Corn and Black Bean Salad is a versatile dish that will become a staple on your summer table. With only 7 simple, wholesome ingredients, it’s a fantastic accompaniment to barbecued meats, seafood, or a delightful filling for tacos and burritos. Ready in less than 10 minutes, this salad is bursting with flavor and freshness.

Author: Paula
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings
Category: Salad, Side Dish
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.

Black Pepper:

Freshly ground, to taste

Instructions

Combine all ingredients: In a mixing bowl, combine the black beans, corn, red bell pepper, jalapeno, red onion, cilantro, lime juice, salt, and black pepper.
Adjust seasoning: Taste the salad and adjust seasoning as needed by adding more salt or lime juice.