Chilled Corn and Black Bean Salad Recipe
As a participant in the Amazon Services LLC Associates Program and other affiliate programs, Easy Homemade Life may collect a share of sales or other compensation from the links on this page. This comes at no additional cost to you, and all the prices and availability are accurate at the time of publishing.
You’re going to love this corn and black bean salad from the very first bite. It’s filled with sweet corn, hearty black beans, and a mix of crisp, colorful veggies tossed in a simple dressing. It’s quick to make, easy to pull off, and somehow tastes even better the next day. It’s a go-to for potlucks, busy weeknights, and anytime you need a fresh side that feels homemade without a lot of effort.
I first had this at my Aunt Margaret’s, and it quickly became a family favorite. My mom made it all summer long when I was a kid, and now it’s in my regular rotation too. If you’ve tried the summer salad, Italian salad, or carrot raisin salad I’ve shared, you’ll definitely want to keep this one in your bookmarks too.
Why You’ll Love This Recipe
- Perfect for planning ahead: If you can wait, it only gets more flavorful the next day, which makes it a smart choice for make-ahead meals.
- Quick to prep: Just mix everything in a bowl, give it a toss, and pop it in the fridge.
- Fresh and simple
- Summer-friendly: It fits right in at any BBQ, picnic, or warm-weather meals.
- Travel-ready: Whether you’re packing lunch or heading out the door, this salad travels well and holds up without getting soggy.
How to Make Corn and Black Bean Salad
You can pull this corn and black bean salad together in about 15 minutes. Just mix everything in one bowl, pour the dressing over the top, and give it a good toss. I like to pop it in the fridge for a bit before serving so the flavors really soak in and everything tastes even better.
Scroll to the bottom of this post for the full printable recipe, including exact amounts and step-by-step instructions.
Ingredients You Need
For the salad:
- Black beans: I usually go with canned for convenience. Just be sure to rinse and drain them well to get rid of the extra salt and give them a fresher taste.
- Corn: Frozen corn works great, but thaw it first. You can also use fresh or canned.
- Red bell peppers: Dice them small, about the same size as the corn, so everything mixes evenly.
- Scallions: Use both the white and green parts to add a nice mix of flavor and a bit of crunch.
- Cilantro
For the dressing:
- Olive oil
- Lime juice: Go for fresh if you can. It adds a cleaner, brighter flavor than the bottled kind.
- Apple cider vinegar: Adds a little extra zip to balance the dressing.
- Ground cumin: Brings a warm, earthy note that pairs perfectly with the beans and corn.
- Garlic clove: Mince it super fine or mash it into a paste so you don’t end up with harsh bites of raw garlic.
- Salt: Just enough to tie everything together. Adjust to taste once it’s mixed.
Step-By-Step Instructions
Just chop a few fresh ingredients, mix them in a bowl, and pour on the dressing. That’s it. You’ll have a tasty corn and black bean salad ready in minutes. Follow the steps below and you’re good to go.
Step 1: Prep the ingredients
Grab a large bowl and mix everything until evenly combined.
Step 2: Make the dressing
In a separate bowl or small jar, whisk together the olive oil, lime juice, vinegar, cumin, garlic, and salt until smooth.
Step 3: Toss
Pour the dressing over the salad and toss well, making sure everything gets coated.
Step 4: Chill
Cover the bowl and pop it in the fridge for at least an hour so the flavors have time to come together. Serve cold and enjoy.
Substitutions
Corn and black bean salad is already simple, but it’s even better when you can make it work with what’s sitting in your kitchen. Here are some easy swaps I reach for:
- Black beans: Black beans give this salad its classic base, but you can switch them out for kidney beans, pinto beans, or cannellini beans.
- Red bell peppers: Yellow, orange, or green bell peppers all work well. Roasted red peppers could be an option if you’re after a softer texture and smoky flavor. If peppers aren’t your thing, try diced cucumber or shredded carrots for a similar crunch.
- Scallions: Red onion, chives, or shallots are all great alternatives.
- Cilantro: Not a fan of cilantro? Use parsley instead.
- Lime juice: Lemon juice or a splash of orange juice adds the same citrusy brightness.
- Apple cider vinegar: White wine vinegar, red wine vinegar, or rice vinegar will also do the trick.
- Ground cumin: Try smoked paprika for something deeper or chili powder.
- Garlic clove: If you’re out of fresh garlic, use roasted garlic, garlic powder, or garlic-infused oil.
Expert Tips
- Make extra dressing: Whip up a double batch and keep the extra in a jar. It’s great for leftovers or adding flavor to grilled meats and salads later in the week.
- Chop evenly: Try to keep your pieces roughly the same size. Big chunks can throw off the texture.
- Sear the corn: If you have time, toss the corn in a hot skillet for a few minutes. That quick char adds a smoky flavor and gives it a street corn vibe.
- Turn up the heat: Add minced jalapeño, a dash of hot sauce, or a sprinkle of cayenne to give it a little edge.
- Bulk it up: Want to make it a full meal? Toss in chopped grilled chicken, shrimp, or any protein you like to turn it from a side into a satisfying main.
- Add some creaminess: For a richer bite, stir in diced avocado, crumbled Cotija or feta cheese.
How to Store This Recipe
Corn and black bean salad actually gets better after resting in the fridge, so making it a day ahead works in your favor. Leftovers stay fresh for up to three days in a sealed container.
You can serve it cold or let it sit out for a few minutes before eating. If it looks a bit dry, just give it a quick stir and add a splash of lime juice or olive oil to freshen it up.
What to Serve with Corn and Black Bean Salad
This salad with corn and black bean is easy to pair with whatever you’re making. Serve it next to your favorite protein mains, or use it as a topping for tacos, burrito bowls, or nachos.
It also works with a creamy soup, quesadillas, or lettuce wraps. Spoon it over cilantro lime rice or grab some tortilla chips and eat it like a dip.
More Easy Side Dishes To Try
Corn and Black Bean Salad Recipe
Ingredients
For the Salad:
- 2 (15-ounce) cans black beans drained and rinsed
- 2 (2-ounce) packages frozen corn thawed
- 2 medium red bell peppers diced
- 5 individual scallions chopped
- ½ cup fresh cilantro chopped
For the Dressing:
- ½ cup extra virgin olive oil
- 8 tablespoons lime juice about 4 limes
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 clove garlic minced
- ¼ teaspoon salt
Instructions
- Grab a large bowl and mix everything until evenly combined.
- In a separate bowl or small jar, whisk together the olive oil, lime juice, vinegar, cumin, garlic, and salt until smooth.
- Pour the dressing over the salad and toss well, making sure everything gets coated.
- Cover the bowl and pop it in the fridge for at least an hour so the flavors have time to come together. Serve cold and enjoy.
Notes
- Whip up a double batch of dressing and keep the extra in a jar. It’s great for leftovers or adding flavor to grilled meats and salads later in the week
- Try to chop the ingredients all roughly the same size, for best texture.
- Add minced jalapeño, a dash of hot sauce, or a sprinkle of cayenne to give it a little edge.
- Want to make it a full meal? Toss in chopped grilled chicken, shrimp, or any protein you like to turn it from a side into a satisfying main.
- For a richer bite, stir in diced avocado, crumbled Cotija or feta cheese right before serving.
