Black Bean and Corn Salad
Add Preferred SourceThere’s nothing like a fresh bowl of Black Bean and Corn Salad to bring life to any summer gathering. Packed with vibrant colors and bold Southwestern flair, this easy and affordable salad delivers flavor in every bite—with just a bit of a kick for good measure.
This is one of my favorites because it’s everything you want in a salad: crisp, colorful, spicy, and satisfying. It comes together in minutes and there’s no cooking involved, which makes it a dream for anyone looking to escape the heat of the kitchen.
If you need a dish for a backyard party, a picnic, or a simple weeknight meal, this one holds up well without getting soggy. It’s a true warm-weather staple.
Ingredients
- Black beans – Use canned black beans, just don’t forget to drain and rinse them.
- Corn – Frozen or fresh preferred, canned if needed.
- Grape tomatoes – You can use cherry tomatoes but you could also just use diced tomatoes.
- Red bell pepper – Can be substitute with green, yellow, or orange pepper for variety.
- Red onion – Soak in ice water to mellow the flavor if you don’t like the bite from the onion.
- Fresh cilantro
- Jalapeño – Optional but adds great depth.
- Garlic clove – Use fresh garlic because it has way more flavor!
- Lime juice
- Olive oil
- Cumin
- Salt
- Black pepper
- Chipotle powder
How to make Black Bean and Corn Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the black beans, corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and garlic to a large mixing bowl. Gently toss with a spoon to evenly distribute the ingredients without breaking up the beans.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, pepper, and chipotle powder until the dressing is fully blended and slightly emulsified.
Pour the dressing over the salad and toss gently until everything is evenly coated. Make sure the vegetables are well mixed and the seasoning is distributed throughout.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This brief chilling time helps the salad taste brighter and more balanced.
Serve chilled or let the salad sit at room temperature for a few minutes before serving, giving it a quick stir just before enjoying.
Chef Jenn’s Tips
- Black beans are my go-to, but don’t hesitate to experiment with other types like pinto or white beans.
- The bell peppers bring brightness more than flavor—feel free to mix up the colors.
- Want it hotter? Try a serrano instead of a jalapeño.
Make It a Meal
This dish works beautifully as a side, but also makes a tasty topping for grilled meat or fish. Wrap it in lettuce, spoon it over a baked potato, or serve with chips for a satisfying snack. A little avocado or queso fresco takes it up a notch.
Storage
Keep leftovers in a sealed container in the fridge for up to four days. The flavors will continue to blend and improve. Skip freezing this one, as the fresh vegetables don’t hold up well after thawing. Keep the dressing separate if prepping ahead.
Black Bean and Corn Salad
Ingredients
- 15 ounces 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
- Add the beans, corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and garlic to a large mixing bowl.
- In a separate bowl, whisk together the lime juice, olive oil, cumin, salt, pepper, and chipotle powder.
- Pour the dressing over the salad ingredients and toss until everything is well coated.
- Refrigerate for 30 minutes to let the flavors develop.
- Serve chilled or let it come to room temp before enjoying.
Notes
Chef Jenn’s Tips
- Black beans are my go-to, but don’t hesitate to experiment with other types like pinto or white beans.
- The bell peppers bring brightness more than flavor—feel free to mix up the colors.
- Want it hotter? Try a serrano instead of a jalapeño.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
