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Black Bean and Corn Salad

Black bean and corn salad is a colorful and delicious dish that’s perfect for any occasion. From potlucks to summer barbecues and easy weeknight dinners, this easy salad will get your taste buds singing.

fresh foods in a bowl with two spoons

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 and zesty dressing is the perfect side dish or light meal. It’s all my favorite salad ingredients without the lettuce!

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 the perfect balance of sweet and savory flavors, this salad is a crowd-pleaser that will leave you feeling satisfied and energized.

Enjoy it as a quick lunch or the perfect summer side dish for your next barbecue.

Why You Will Love It

  • A healthy and flavorful dish full of fresh ingredients
  • Packed with protein, vitamins, and fiber.
  • Easy to prepare and can be enjoyed as a meal or as a side dish.
  • Great way to use up leftover veggies.
  • So many variations so you can add your favorites!
fresh sweet corn and cans of black beans

Ingredients Needed

Black beans – Drained and rinsed 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. Substitute fresh parsley if desired.

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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.

great idea for a light summer black bean and corn salad

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 you 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.

Can you freeze black bean and corn salad?

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

hearty side dish in a spoon

Can you use fresh corn?

If 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 in three white bowls

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.
corn and black bean salsa in a bowl with spoons

What to Serve with It

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

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!

great side dish of black beans and corn

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!

bowl of corn black bean salad

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.

bowl of black bean salsa

Black Bean and Corn Salad recipe

Yield: 6 servings
Prep Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

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.

Ingredients

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 1/2 cups frozen corn kernels (roughly 12 ounce bag)
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 2/3 cup prepared Italian dressing
  • 1 Tablespoon lime juice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin powder
  • 1/2 cup chopped fresh cilantro

Instructions

  1. In large bowl, combine the black beans, corn, and bell peppers.
  2. In a separate small bowl, mix the Italian dressing with the lime juice, whisk in the garlic salt, and cumin.
  3. Pour over the bean and corn mixture.
  4. Toss to coat evenly.
  5. Sprinkle in the cilantro and gently toss. Chill for 30 minutes to allow the flavors to mix.
  6. Enjoy as a side dish, salad, or as an appetizer.

Notes

  • 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 tastes great on it it.
  • Chill it for 30 minutes to allow the dressing to flavor it more or serve it at room temperature.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 528mgCarbohydrates: 27gFiber: 5gSugar: 8gProtein: 5g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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