Black Bean Corn Salad

Quick and Easy Corn and Black Bean Salad

This black bean and corn salad is one of my favorite additions to all my meals! Made with fresh ingredients, it’s SO flavorful and is full of fiber, nutrients, and plant-based protein to keep me full. One of my favorite ways to enjoy it is as a dip with tortilla chips or veggie sticks, but it also makes for a great topping with meals like my Sriracha Shrimp Tacos and Southwest Chicken Burrito Bowls.

Even my kids love it! And it keeps well in the fridge. So, I love to prep a big batch at the beginning of the week to keep on hand. Try it out, and you’ll never have a bland or boring meal again!

Why You’ll Love This Black Bean Salad with Corn

• 5 Minutes – All you have to do is chop the ingredients, combine, and serve! 
• 7 Healthy Ingredients – Pick up fresh produce from your local grocery store or farmer’s market, and grab a can of beans from your pantry. 
• High Protein – With 5 grams of protein in each serving (and a lower calorie count), this recipe is perfect as a high protein snack, appetizer, or just for adding more protein to your daily meals!
• Meal Prep-Friendly – Prep a large batch, and keep it in your fridge for easy snacking or to add to all your meals. 
• Gluten-Free, Dairy-Free – It’s also nut-free, egg-free, vegan, vegetarian, and the perfect salad for serving a crowd! 
• Customizable – Mix and match different ingredients to add extra texture and flavor, and make this reicpe your own. 

You’ll also love: Roasted Sweet Potato Black Bean Salad

Corn Black Bean Salad Ingredients

You only need 7 simple ingredients to make this corn and black bean salad, and they’re all easy to find at your local grocery store!

• Red Onion – Swap white or yellow onion for a slightly milder flavor! 
• Red Bell Pepper – Orange, yellow, or green bell pepper will also work. 
• Cilantro – I always use fresh cilantro for homemade salads. Bright and fresh, it’s just SO good! If you aren’t a fan, you can substitute fresh parsley for a similar refreshing taste. 
• Black Beans – I use canned black beans to keep things quick and easy, but you can use cooked beans if you have them on hand! Just be sure to drain them beforehand.
• Corn – Adds a sweet taste and a crisp texture. Use canned or thawed frozen corn! If using frozen corn, thaw it by quickly sautéing it on the stovetop for best results.
• Lime Juice – Adds a bright, refreshing, citrusy taste. Freshly squeezed is best! 
• Salt – Don’t skip this! It doesn’t make the salad salty but enhances the flavor of the rest of the ingredients. 

How to Make Corn and Black Bean Salad

Grab a sharp knife, a cutting board, and a large salad bowl. All you need is a few minutes to chop, and you’ll be ready to serve! Here’s a quick overview of how to make this easy black bean salad: 

1. Combine – Chop the veggies into bite-sized pieces, and add them to a salad bowl. 
2. Flavor – Squeeze lime juice over the salad, and add salt. 
3. Serve – Mix to combine and coat the ingredients, and enjoy! 

RELATED: Moroccan Chickpea Carrot Salad

Tips for Black Bean Corn Salad

• Use Fresh Ingredients – Look for the brightest, freshest ingredients you can find for the boldest flavor and a satisfying crunch. 
• Chop Evenly – Dice your produce into small, bite-sized pieces so you get a little bit of everything in each bite. 
• Let the Flavors Marinate – Of course, you can serve this salad right away. However, I recommend letting it sit and marinate for about 30 minutes to allow the flavors to meld. 

Black Bean Salad Variations

I love the simplicity of this black bean and corn salad, but that doesn’t mean you can’t get creative. Some of my favorite additions and variations include: 

• Avocado – Dice 1 ripe avocado, and toss it in just before serving for a creamy texture. To prevent browning, mix it with a little extra lime juice.
• Spicy Kick – Add ½ to 1 finely diced jalapeño for heat. Just remove the membrane and seeds before chopping. If you like a lot of spice, try a dash of cayenne or a drizzle of hot sauce, too. 
• Mango or Pineapple – Include ½ cup of diced mango or pineapple for a sweet contrast to the savory ingredients. This pairs especially well with extra lime juice and a pinch of chili powder.
• Feta or Cotija Cheese – Crumble ¼ cup of feta or cotija cheese on top for a salty, tangy boost.
• Quinoa or Farro – Mix in ½ cup of cooked and cooled quinoa or farro to make the salad more filling. This also adds extra protein and texture.
• Cumin & Smoked Paprika – Stir in ½ teaspoon of cumin and ¼ teaspoon of smoked paprika to add a warm, smoky depth of flavor.
• Creamy Dressing – Swap out some of the lime juice for a Creamy Avocado Dressing, Creamy Lemon Tahini Dressing, or a dollop of Greek yogurt mixed with lime and garlic for a richer texture.
• Roasted Corn – Instead of using canned or frozen corn, try roasting or grilling it for a deeper, slightly smoky taste.

Black Bean Salad Serving Suggestions

As mentioned, I love to serve this salad as a topping with dishes like my Crispy Carnitas Bowls or as a flavorful dip. However, the ways to use it are endless! More ideas include: 

• As a Side Dish – Serve the black bean salad alongside grilled chicken, fish, or tofu for a balanced meal. The fresh flavors complement the smokiness of grilled proteins.
• In Tacos or Burritos – Use the salad as a filling for Jerk Chicken Tacos, Vegan Tofu Tacos, or Meal Prep Southwest Burrito Bowls, adding a refreshing crunch and zesty taste. 
• Over Greens – Top a bed of mixed greens or spinach with the black bean salad for a hearty and nutritious main course.
• With Quinoa or Rice – Combine the salad with cooked quinoa or rice to create a satisfying grain bowl. I love it with my Turkey Taco Bowl and Tofu Scramble Vegan Breakfast Bowl! 
• As a Dip – Serve the salad with tortilla chips or pita bread as a flavorful dip, perfect for parties or casual snacking.
• Stuffed Peppers – Use the salad as a filling for bell peppers. Bake until the peppers are tender for a delightful twist on stuffed peppers. Or, spoon it over Chicken Stuffed Bell Peppers. 
• In Lettuce Wraps – Spoon the salad into large lettuce leaves for a light and refreshing wrap, ideal for appetizers or a light lunch.

How to Store 

Refrigerator: Transfer leftovers to an airtight container, and store them in the fridge for 4-5 days. Give the salad a quick stir before serving to redistribute the ingredients. 

Freezer: I don’t recommend freezing this recipe! It will become too soggy once thawed. Luckily, it’s super quick to whip up a fresh batch. 

More Easy Salad Recipes

• Roasted Pumpkin Salad
• Avocado Strawberry Spinach Salad
• Peach Mozzarella Salad
• Pear & Goat Cheese Salad
• Fig & Goat Cheese Salad