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Black Bean Salad with Corn

Do you love salads? How about one that combines the flavors of black beans with sweet corn? Black bean salad with corn is a delicious and easy-to-make dish perfect for an outdoor picnic or easy lunch.

Close up of the two white bowls of bean salad and the big bowl behind them
Photo Credit: Dishes Delish.

This veggie-packed side dish adds texture and color to any meal, making it a great way to add variety to your diet. With a few simple ingredients and minimal prep time, you can whip up a tasty black bean salad with corn that’s sure to be a hit! Read on for the recipe and instructions.

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!

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It tastes so fresh and healthy. The balance of ingredients is so delightful 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.

I love to eat this salad with chicken, pile it in some tortillas, or scoop some with hearty tortilla chips.

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Ingredients and substitutions for this recipe

  • Black beans – rinsed and drained. If you prefer pinto beans, that’s also delicious.
  • Corn – frozen or cut from the cob. If you don’t like corn, you can substitute it with frozen peas.
  • Red onion – or sweet Vidalia.
  • Tomatoes – I love vine tomatoes but chopped cherry or grape tomatoes also are great.
  • Lime juice – freshly squeezed.
  • Olive oil – extra virgin
  • Balsamic vinegar – I’m partial to vinegar made with figs.
  • Cumin
  • Chipotle powder – (optional) but I love the smokey flavor.
  • Garlic – (optional) but a delicious addition.
  • Salt – kosher or sea salt.
  • Black pepper – freshly ground.
  • Dried parsley – or fresh parsley, or better yet, fresh cilantro.
Helpful
Tips
  • The beauty of this recipe is although I love the way it is written best, you can vary it any way you like to suit your tastes.
  • If I bring this bean salad to a BBQ and know that it will be eaten in one sitting, I add a couple of chopped avocados. If I’m making it for hubby and I to eat it, I don’t add the avocado to the mixture, but I will add chunks to the individual bowls.
  • If you are using canned beans like I do, make sure to rinse and drain them thoroughly.
  • 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. I cut it as close to the cob as I can.
  • Use a 2:1 ratio of oil to vinegar.
  • Salt and pepper to taste, I use a scant ¼ teaspoon of salt and a few grinds of pepper.
  • Love fresh parsley or cilantro? Add it (I usually do add cilantro, but I didn’t have any on hand, and I was too lazy to run to the store.)
  • As the salad sits, the flavors meld and become more delicious – it’s excellent leftover. You can store it in the fridge in an airtight container for at least a week.
  • I like to sprinkle some cotija cheese on top of the salad before I serve it.
  • I always chill the corn salad before serving it. It helps the flavors meld.
Close up of the big beige serving bowl of black beans, corn, tomatoes and onion
Photo Credit: Dishes Delish.

How to make black bean salad with corn

Pre-step

Get a large bowl, rubber spatula, sieve, citrus squeezer, and measuring glass.

Step one

Gather the ingredients – tomatoes, black beans, red onion, and corn. (A)

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.

If you do use fresh corn, cut the kernels as close to the cob as you can.

Step three

Open two cans of black beans and empty them in a sieve. Run cold water over them and drain before adding them to a medium-sized mixing bowl.

Step four

Cut a tomato into little chunks, dice ½ of a purple onion, mince the garlic, squeeze a few limes, and measure out the fresh lime juice, measure out the extra virgin olive oil and balsamic vinegar. (B)

Left - Tomatoes, lime, purple onion, corn and oil and vinegar on a blue table. Right - Lime juice, olive oil, balsamic, cut onion and tomatoes with a metal bowl in the background
Photo Credit: Dishes Delish.

Step five

Add each ingredient above to the bowl, ending with the oil, vinegar, garlic, dried parsley, cumin, chipotle powder, salt, and pepper.

Mix it all together with a rubber spatula.

Transfer the black bean salad to a serving bowl!

Overhead shot of a beige bowl with the bean salad and a few spoons and napkin in the background
Photo Credit: Dishes Delish.

Close-up of the big bowl.

Close up of the big beige serving bowl of black beans, corn, tomatoes and onion
Photo Credit: Dishes Delish.

Christopher wants some of the salad NOW so I spoon it into serving bowls to stop his whining.

Close up of the two white bowls of bean salad and the big bowl behind them
Photo Credit: Dishes Delish.

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.

And as always, may all your dishes be delish!

If you’ve tried this recipe or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Close up of the big beige serving bowl of black beans, corn, tomatoes and onion

Black Bean Salad with Corn

Spice up your next meal with this delicious black bean salad with corn! This easy-to-make veggie dish is packed with flavor and perfect for an outdoor picnic or quick lunch.
5 from 16 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: black bean salad, black bean salad with corn, black bean salsa
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 8 cups
Calories: 249kcal

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 (or fresh cilantro)
  • 2 ounces lime juice
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 2 cloves garlic (chopped)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder (optional)

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, garlic, cumin, chipotle powder, 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, 2 cloves garlic, 1 teaspoon ground cumin, 1/4 teaspoon chipotle powder
  • Transfer to a serving bowl, it makes for a very pretty dish.
  • Serve
  • Eat
  • Enjoy
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Notes

Adjust oil, vinegar and lime juice to suit your needs!
Add 1/8 cup fresh chopped cilantro for a fresh taste!
Helpful tips
    • The beauty of this recipe is although I love the way it is written best, you can vary it any way you like to suit your tastes.
    • If I bring this bean salad to a BBQ and know that it will be eaten in one sitting, I add a couple of chopped avocados. If I’m making it for hubby and I to eat it, I don’t add the avocado to the mixture, but I will add chunks to the individual bowls.
    • If you are using canned beans like I do, make sure to rinse and drain them thoroughly.
    • 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. I cut it as close to the cob as I can.
    • Use a 2:1 ratio of oil to vinegar.
    • Salt and pepper to taste, I use a scant ¼ teaspoon of salt and a few grinds of pepper.
    • Love fresh parsley or cilantro? Add it (I usually do add cilantro, but I didn’t have any on hand, and I was too lazy to run to the store.)
    • As the salad sits, the flavors meld and become more delicious – it’s excellent leftover. You can store it in the fridge in an airtight container for at least a week.
    • I like to sprinkle some cotija cheese on top of the salad before I serve it.
    • I always chill the corn salad before serving it. It helps the flavors meld.

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 36g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 636mg | Fiber: 10g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 13.3mg | Calcium: 36mg | Iron: 2.7mg
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Originally published August of 2016.

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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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42 Comments

  1. “Salad of Goodness”… you really couldn’t be any more accurate with that one! Healthy, delicious and perfect for picnics or family BBQs! Yum!

  2. Delish way to eat your veggies! I love all the ingredients in this salad, which taste great together. I also love how light it is in the stomach. It’s a perfect complement to lunch.

  3. What a fantastic summer staple! I’d inhale this with chips, on tacos, on top of hot dogs, pretty much any which way! I especially love the red onions – so much flavor and such a beautiful pop of color!

  4. Black beans are my favorite bean of all, and they go so well with corn! This is an excellent recipe! YUM!

  5. I love such simple salads that are healthy and delicious. I have a can of black beans sitting in my pantry, so I need to make this salad soon. I’m sure my kids will love it.

    1. Thanks Iryna! All my great nieces and nephews gobble this salad up, even with the purple onion, which surprised me!

  6. I stocked up my pantry with beans and was looking for more interesting recipes to use them. This looks very delicious!

  7. I do love beans in salads, black beans especially! They are so healthy and good for you, and I love that contrast with added sweetcorn there too! Delicious and healthy salad!

  8. I absolutely adore bean salads. They’re so versatile! And this would be a great way to use the last few garden tomatoes that we have this summer. What a tasty dish!

  9. Black beans, corn, balsamic vinegar… This salad looks like it has all of my favorite things in it! I can’t wait to try it.

    1. Thanks Claire. It’s so quick and easy to make, in fact, I made it yesterday for our Labor Day celebration at my sisters.

  10. This looks great for Summer or even otherwise,would love this to make on weekend and try.I am sure my family would love this.

  11. I have to say, I love most dishes that contain beans. This salad looks like the perfect summer side. Sounds so fresh and delicious!

  12. This is one of my favorite ways to enjoy black beans. I love that corn goes so well with it. This recipe seems really easy to make too!

  13. Ingredients that are all so good for you, I love this recipe and especially how easy it is! Thanks for sharing. ๐Ÿ™‚

  14. This is definitely one of my favorite mexican inspired salads. It’s very nutritious and super healthy. But I never tried with balsamic vinegar so I must give this recipe a try. Looks really good and so flavorful.

    1. Thanks Natalie! The balsamic vinegar gives it a nice zip! I made this dish for my sister’s labor day party and added cilantro this time since I had it on hand and everyone enjoyed it.

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