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A white bowl filled with a colorful corn and black bean salad with a spoon inside and a striped cloth are nearby.

Corn and Black Bean Salad Recipe

Author: Jessica Haggard
Corn and black bean salad has that perfect mix of fresh crunch and bold flavor that makes you want another bite before you even finish the first. It’s a solid choice for potlucks, easy dinners, or when you need something ready ahead of time. Let it hang out in the fridge for a while so everything soaks in and tastes even better when you're ready to serve.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 135 kcal

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:

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.
Serve: Pair it with protein mains, tacos, burrito bowls, nachos, or quesadillas. It’s also great over rice or scooped up with chips.
Store: Corn and black bean salad tastes even better after chilling, so making it ahead is a good idea. Store leftovers in the fridge for up to three days. If it looks dry, stir and add a little lime juice or oil.

Nutrition

Calories: 135kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 76mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 1019IUVitamin C: 43mgCalcium: 11mgIron: 1mg
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