Black Bean and Corn Salad is a vibrant and refreshing dish that’s packed with flavor and color. Made with tender black beans, sweet corn, juicy tomatoes, crisp bell peppers, and zesty lime dressing, this salad is a perfect side for picnics, barbecues, and potlucks. It’s also hearty enough to enjoy as a light lunch or topping for tacos and grilled meats. Quick to throw together and endlessly adaptable, this recipe is a go-to for healthy, bold flavor.

What Makes This Dish Special?

This salad brings together texture, flavor, and freshness in every bite. The combination of fiber-rich black beans and sweet corn makes it both filling and nutritious, while the lime juice and fresh herbs add a zippy brightness. It’s naturally vegetarian, gluten-free, and made with simple pantry and fresh ingredients. The best part? It gets even better after a few hours in the fridge as the flavors meld.

Cooking Time

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet corn, drained (or 1 ½ cups fresh or frozen, thawed)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely chopped
1–2 jalapeños, seeded and finely chopped (optional, for heat)
2 tbsp fresh cilantro or parsley, chopped
Juice of 2 limes
2 tbsp olive oil
½ tsp cumin
Salt and black pepper, to taste

Instructions

1. Combine the Salad Ingredients

In a large mixing bowl, combine the black beans, corn, diced bell pepper, cherry tomatoes, red onion, jalapeños (if using), and chopped cilantro.

2. Make the Dressing

In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and black pepper.

3. Toss and Chill

Pour the dressing over the salad and toss everything together until well coated. Taste and adjust seasoning as needed.

4. Let It Marinate (Optional)

For the best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Variations

Add Avocado: Stir in 1 diced avocado just before serving for creamy texture.
Mexican-Inspired: Add a dash of chili powder and a sprinkle of cotija cheese.
Protein Boost: Toss in grilled chicken, shrimp, or cooked quinoa.
Fruit Twist: Add diced mango or pineapple for a sweet and spicy combo.

Equipment You’ll Need

Large mixing bowl
Cutting board and knife
Small bowl or jar (for dressing)
Spoon or salad tongs

Nutritional Information (Approx. Per Serving)

Calories: 160
Protein: 6g
Carbohydrates: 22g
Fat: 6g
Fiber: 6g
Sugar: 4g

Storage Tips

Refrigerator: Store in an airtight container for up to 3 days.
Make-Ahead: Perfect for meal prep or parties—just wait to add avocado until serving time.
Freezing: Not recommended due to the fresh vegetables.

My Cooking Experience

This Black Bean and Corn Salad has become one of my favorite quick-prep recipes. I often make a big batch at the start of the week and enjoy it in wraps, with grilled meats, or straight out of the bowl. It’s fresh, healthy, and flexible enough to suit whatever’s in your fridge. Everyone I serve it to always asks for the recipe—especially during summer BBQs.

Conclusion

Black Bean and Corn Salad is a celebration of freshness and simplicity. With minimal prep and maximum flavor, it’s a must-have in your recipe rotation. Whether you’re making a quick lunch, a BBQ side, or a colorful potluck dish, this salad delivers every time.

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