Black Bean Salad with Corn
This is my black bean salad with corn recipe! The combination of ingredients along with the blending of the lime, oil and balsamic vinegar makes this salad perfect for a BBQ or family picnic.
I love all types of salads but this black bean salad really stands out and is a constant staple in our house during the summer and fall months!
It tastes so fresh, healthy and has the balance of ingredients that one taste doesn’t stand out or overwhelm the others. And one of the things I most love about it, is it is so versatile that you can eat it as a side or mix it with some rice and enchilada sauce to make a fun and tasty bowl.
Vary the ingredients
- Don’t like corn? Switch it out with peas
- Like pinto beans better than black beans? You can do that too
- Don’t like purple onions? Omit it
- Love fresh parsley or cilantro? Add it (I usually do add cilantro but didn’t have any on hand)
I’ve made all the variations above and love them all!
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Helpful tips
- If you are using canned beans like I do here, make sure to thoroughly rinse and drain them
- When you cook the corn, don’t salt the water
- If you use fresh corn, try to keep the kernels intact as much as you can
- Use a 2:1 ratio of oil to vinegar
- Salt and pepper to taste, I use a scant ¼ teaspoon salt and a few shakes of pepper
- As the salad sits, the flavors meld and become more delicious – it’s great leftover
How to make black bean salad
Step one
Gather the ingredients – tomatoes, black beans, purple onion and corn.
Step two
Cook 1.5 cups of frozen corn (according to the directions) in some boiling water so it can cool off before adding the corn to the salad. You can use fresh corn if you like, one to two ears should be ample.
Step three
Open 2 cans of black beans, rinse and drain them before adding to a medium sized mixing bowl.
Step four
Cut up a tomato into little chunks, dice ½ of a small purple onion, squeeze a few limes, measure out the olive oil and balsamic vinegar.
Step five
Add each of the ingredient above to the bowl, ending with the oil, vinegar, dried parsley, salt and pepper. Mix it all together with a rubber spatula.
Transfer the black bean salad to a serving bowl!
Close up of the big bowl.
Christopher wants some of the salad NOW so I spoon it out into some serving bowls to stop his whining. 😉
Doesn’t that look yummy?
I hope you enjoyed this black bean salad with corn recipe.
What is one of the staples that you always have in your house? Leave me a comment as I’d love to know.
Other popular salad recipes
And as always, may all your dishes be delish!
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Black Bean Salad with Corn
Ingredients
- 30 ounces black beans 2 cans, rinsed and drained
- 4 tomatoes small to medium, diced
- 1.5 cup frozen corn cooked and cooled
- 1/2 purple onion diced
- 1/4 teaspoon salt
- 1/16 teaspoon pepper
- 1 teaspoon dried parsley
- 2 ounces lime juice
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
Instructions
- Boil water for the corn, once done, set in the corn in the refrigerator for faster cooling.1.5 cup frozen corn
- Place rinsed and drained beans in a medium mixing bowl.30 ounces black beans
- Add tomatoes, onion, corn, salt, pepper, parsley, lime juice, oil and balsamic vinegar and mix with a spatula until it is incorporated.4 tomatoes, 1.5 cup frozen corn, 1/2 purple onion, 1/4 teaspoon salt, 1/16 teaspoon pepper, 1 teaspoon dried parsley, 2 ounces lime juice, 1/4 cup olive oil, 1/8 cup balsamic vinegar
- Transfer to a serving bowl, it makes a very pretty dish.
- Serve
- Eat
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- If you are using canned beans like I do here, make sure to thoroughly rinse and drain them
- When you cook the corn, don’t salt the water
- If you use fresh corn, try to keep the kernels intact as much as you can
- Use a 2:1 ratio of oil to vinegar
- Salt and pepper to taste, I use a scant ¼ teaspoon salt and a few shakes of pepper
- As the salad sits, the flavors meld and become more delicious – it’s great leftover
Nutrition
Originally published August of 2016.
