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Black Bean Salad with Corn

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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.  Christopher and I call it the black bean salad of goodness and I suspect you will too.

Close up of the Two single servings of the black bean salad with corn

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.

Table Of Contents

Vary the ingredients of the black bean salad with corn to suit your needs:

  1. Don’t like corn? Switch it out with peas
  2. Like pinto beans better than black beans? You can do that too
  3. Don’t like purple onions?  Omit it
  4. 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!

Tips for making the bean salad:

  • 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 the black bean salad with corn

Step one

Gather the ingredients – tomatoes, black beans, purple onion and corn.

Tomatoes, lime, purple onion, corn and oil and vinegar for the black bean salad with 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.

Lime juice, olive oil, balsamic, cut oinion and tomatoes for the black bean salad with corn

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!

Big serving bowl of black bean salad with corn

Overhead view

Overhead shot of the Close up of the Big serving bowl of black bean salad with corn

Close up of the big bowl.

Close up of the Big serving bowl of black bean salad with corn

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

Close up of the Two single servings of the black bean salad with corn

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 on Dishes Delish:

And as always, may all your dishes be delish!

If you’ve tried this black bean salad with corn 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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

5 from 16 votes
Close up of the Two single servings of the black bean salad with corn
Print
Black Bean Salad with Corn
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 
Quick, easy and delicious bean salad recipe
Course: Salad
Cuisine: American
Keyword: black bean salad, black bean salad with corn, black bean salsa
Servings: 8 cups
Calories: 249 kcal
Author: Elaine Benoit
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
Tools
Instructions

  1. Boil water for the corn, once done, set in the corn in the refrigerator for faster cooling

  2. Place rinsed and drained beans in a medium mixing bowl

  3. Add tomatoes, onion, corn, salt, pepper, parsley, lime juice, oil and balsamic vinegar and mix with a spatula until it is incorporated

  4. Transfer to a serving bowl, it makes a very pretty dish

  5. Serve

  6. Eat
  7. Enjoy
Recipe Notes

Adjust oil, vinegar and lime juice to suit your needs!

Add 1/8 cup fresh chopped cilantro for a fresh taste!

Tips for making the black bean salad with corn:

  • 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 Facts
Black Bean Salad with Corn
Amount Per Serving (1 cup)
Calories 249 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 79mg3%
Potassium 636mg18%
Carbohydrates 36g12%
Fiber 10g42%
Sugar 2g2%
Protein 11g22%
Vitamin A 520IU10%
Vitamin C 13.3mg16%
Calcium 36mg4%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  1. Karly

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

    Reply

  2. Chris

    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.

    Reply

  7. Iryna

    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.

    Reply

  12. Anna

    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!

    Reply

  21. Natalie

    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.

    Reply

    • Elaine

      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.

      Reply

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