Black Bean and Corn Salad

This Black Bean and Corn Salad is a pantry-staple hero. Two cans, one pepper, a little onion and a squeeze of lime turn into a bright, crunchy salad that works as a side, a dip or a topping.

When every grocery trip feels more expensive than the last, recipes like this one are worth keeping in your back pocket. Most of it lives in your cupboard already, and it costs less than store-bought deli salads.

It’s also one of the most flexible recipes on the site. Scoop it up with tortilla chips, pile it on tacos, stir it into rice bowls, or serve it next to grilled chicken.

It holds up for days in the fridge, so make a big batch on Sunday and use it all week.

Ingredients and Swaps

• Black beans: Two cans, drained and rinsed.
• Corn: Canned and drained, or thawed frozen corn. Charred in a dry skillet, it tastes smoky.
• Bell pepper, red onion and cilantro: For crunch and freshness.
• Dressing: Lime juice, olive oil, cumin and chili powder. A teaspoon of honey rounds it out.
• Jalapeño: Optional.

Tips for a Bright, Fresh Salad

• Rinse the beans well. It washes off the starchy canning liquid that would cloud the dressing.
• Dice everything small. Pieces about the size of a bean make it scoopable.
• Use fresh lime juice. It’s the main flavor.
• Rest before serving. Fifteen minutes lets the flavors come together.

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Black Bean and Corn Salad

A colorful black bean and corn salad with red pepper, red onion, cilantro and a zesty lime-cumin dressing. Serve as a side, dip or taco topping.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

• 2 cans (15 oz) black beans drained and rinsed
• 2 cups corn canned and drained, or thawed frozen
• 1 red bell pepper diced
• ½ red onion finely diced
• ½ cup fresh cilantro chopped
• 1 jalapeño seeded and minced, optional
• 3 tablespoons olive oil
• 3 tablespoons lime juice about 2 limes
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon honey optional
• Salt and black pepper to taste

Method

 

1. In a large bowl, combine the black beans, corn, bell pepper, red onion, cilantro and jalapeño.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, honey, salt and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Taste and add more lime or salt as needed.
5. Serve right away or chill until ready to eat.

Notes

• Char the corn in a dry skillet for 5 minutes for a smoky flavor.
• Add a diced avocado just before serving.
• Turn it into a meal by spooning it over rice with shredded chicken.
• Frozen corn works great; thaw it under cool water and drain well.

Ways to Use It

As a side, a dip with tortilla chips, a taco topping, or spooned over rice or greens for a meal. It goes with Baked Chicken Tacos and Bean and Cheese Quesadillas. More ideas are in 12 Cheap Salad Recipes That Actually Fill You Up.

Storage

• Refrigerate in an airtight container for up to 5 days.
• Stir in fresh cilantro and a squeeze of lime before serving leftovers.
• Add avocado only to the portion you’re serving.
• Freezing isn’t recommended.

Black Bean Corn Salad Questions

Can I make it a day ahead?

Yes. It holds up very well. Add the cilantro and avocado just before serving.

Is it spicy?

Only if you add the jalapeño. Without it, the salad is mild.