Tons of veggies and super easy to make, this black bean and corn salad can be a dip, salad, or side dish. From potlucks to summer barbecues and easy weeknight dinners, this easy salad is the recipe everyone will ask for!

Easy Black Bean Corn Salad Recipe

Looking for a fresh and tasty summer salad? This is one of my favorite recipes to make when the weather starts to warm up.

A simple salad of black beans, corn, and some crisp bell peppers, tossed in a light dressing dressing is the perfect side dish or light meal. It’s all my favorite salad ingredients without the lettuce! Very similar to this cowboy caviar recipe, it’s right up there with my favorite Mexican street corn salad!

Of course you can serve it in lettuce cups or mix it with coleslaw mix or shredded lettuce for a “salad” if you prefer.

With all the flavors, textures, and colors, even the kids will be gobbling this up!

I love it not only because the kids like it, but it’s also full of protein, easy to make, and I can use up any leftover veggies in the fridge before they go bad.

There is really no wrong way to make it!

fresh ingredients like red peppers and fresh lime juice for this simple recipe

Ingredients Needed

Black beans – Drained and rinsed canned black beans. Substitute the seasoned ones if needed.

Corn – Use steamed, canned, or frozen corn kernels. I prefer the sweet white kernels.

Bell pepper – I use a combination of green and red bell pepper for color and flavor.

Dressing – I use prepared Italian dressing or substitute a red wine vinaigrette.

Lime juice – Fresh squeezed lime juice works best.

Spices – Garlic salt, ground cumin

Herbs – Chopped fresh cilantro leaves. Substitute fresh parsley if desired.

Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!

ingredients for a great salad in a large mixing bowl

How to Make Black Bean Corn Salad

First: In large bowl, combine black beans, corn, and bell peppers.

Second: In a small bowl, mix the Italian dressing with the lime juice, whisk in the garlic salt, and cumin.

Third: Pour over the bean and corn mixture; stir evenly to combine; Add in cilantro, toss to combine.

Fourth: Season with sea salt and black pepper if desired. Garnish with more chopped cilantro or crumbed Cotija cheese.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

big batch of this salad is perfect for lunch

How long does it last?

This black bean salad recipe will last up to 3-5 days in the fridge if store in an airtight container. Just give it a quick stir before serving.

Can I make it ahead of time?

You can assemble it 1-2 days ahead of time and keep cold in the refrigerator.

I recommend keeping the dressing separate until ready to serve so it doesn’t get mushy. I like to make it at least a day in advance so the flavors can mix.

Can I freeze black bean and corn salad?

I don’t recommend freezing as the peppers would become very mushy and the dressing can separate.

Can you use fresh corn?

If fresh sweet corn is in season, blanch it, steam it in the microwave, grill it, or smoke it.

You can also use an air fryer to cook it quickly. Then remove the kernels and add to the recipe.

Black Bean Corn Salad Variations

Mix in creamy avocado or Cotija cheese for some healthy fats.
Switch the black beans for garbanzo beans or kidney beans.
Stir in diced fresh tomatoes, or some pico de gallo.
Add more veggies like zucchini, squash, or roasted sweet potato.
Make it spicy by adding fresh jalapeno peppers, red pepper flakes, or chili powder.
Chopped red onion(raw or pickled) or sliced green onions add a bite.
Grill or smoke the corn for a smoky flavor.
Stir in fruit like mango or pineapple.
Get some crunch with toasted pepitas or sunflower seeds.
Switch up the dressing for a chipotle, creamy cilantro, or even a ranch dressing.

What to Serve with It

Chill it or serve it at room temperature in so many ways!

As an appetizer with tortilla chips
In a rice bowl
As a taco or burrito topping
Sprinkle on nachos
Stuff it in a sweet potato for a vegetarian meal
Alongside or as a topping for grilled shrimp, fish, chicken, steak, or pulled pork.

I like to eat mine as an appetizer dip with some tortilla chips and call it lunch. And it’s just as good the next day!

Other Summer Salads

Tips for No Leftovers

Rinse the beans under cold water and drain the beans for a fresher taste.
Use fresh, canned, or frozen corn.
Use different colors of bell peppers for more variety.
Make a homemade dressing from olive oil and red wine vinegar.
A creamy buttermilk ranch or creamy Italian dressing tastes great on it it.
Chill it for 30 minutes to allow the dressing to flavor it more or serve it at room temperature.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Made with black beans, corn, red bell pepper, and fresh cilantro, this black bean corn salad is a perfect side dish or can be enjoyed on its own as a light and healthy meal.