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This super easy black bean and corn salad is fresh, colorful, crunchy, and ready in just 15 minutes! Tossed in a delicious homemade cumin lime dressing, it’s a great make-ahead side dish, summer lunch, and crowd-pleasing appetizer.
I could eat this black bean and corn salad every day and be quite happy. Especially in the warm summer months when it’s hot outside, inside, and everywhere in between.
In this salad, sweet corn and earthy black beans mix with red onion, bell pepper, and jalapeño (for kick, of course) before being tossed in a light dressing made with olive oil, fresh lime juice, garlic, and cumin. All in, this black bean and corn salad is made with just 10 ingredients (not including salt and pepper, but who really counts those?).
Most importantly, this salad is quick and easy to make. It’s fast enough for last-minute summer picnics, potlucks, and BBQs, but also easy to make ahead for lunch or dinner. It travels well, too, so spoon it over tacos, scoop it with tortilla chips, or enjoy it alongside juicy grilled chicken, steak, or shrimp.
Table of Contents
Black Bean Corn Salad Ingredients
This easy black bean corn salad is made with simple, fresh ingredients and a bright cumin lime dressing.
- Black beans: Canned black beans help keep this recipe quick and easy, but homemade black beans will give you even better flavor and texture. Try my Instant Pot black beans recipe if you’d like to cook them from scratch.
- Corn: Fresh corn cut straight from the cob is especially delicious in the summer, but thawed frozen corn or drained canned corn also work well. And if you find yourself with an abundance of corn, try my corn salad recipe with juicy cherry tomatoes, crisp cucumber, red onion, and fresh cilantro next.
- Red bell pepper and red onion: These add color, crunch, and sharp, fresh flavor. Try to dice them small so you get a little bit of everything in each bite.
- Jalapeño: For a little kick. Remove the seeds and membranes for less heat, or leave some in if you like things spicy.
- Fresh cilantro: I like to mix chopped cilantro into the salad and save a little extra for garnish. If you don’t like cilantro, feel free to leave it out.
- And the cumin lime dressing: Made with fresh lime juice, olive oil, ground cumin, salt, and black pepper, it gives the salad its bright, zesty flavor.
You can find the complete recipe with measurements below.
How to Make this Black Bean and Corn Salad
- Combine the salad ingredients: Add the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, salt, and black pepper.
- Toss everything together: Pour the dressing over the salad and gently toss until everything is evenly coated.
- Chill and serve: Serve right away, or chill for 15 to 30 minutes to let the flavors blend. Stir again before serving and season with additional lime juice, salt, or pepper, if needed.
Favorite (Optional) Additions
This black bean and corn salad is delicious as is, but it’s also easy to customize with a few simple additions. Here are a few of my favorites:
- Avocado: I love the creamy texture and mild flavor of avocado in this tangy black bean and corn salad. For best results, add it just before serving so it stays fresh and green.
- Cheese: Crumbled cotija, queso fresco, or feta adds salty, tangy flavor that pairs really well with the lime and cumin dressing.
- Grilled corn on the cob: Grilled summer-sweet corn adds delicious smoky-sweet flavor that’s hard to beat. Simply grill fresh corn on the cob, let it cool slightly, then slice the kernels off and stir them into the salad. You can also try my Mexican street corn salad made with sweet grilled corn in a creamy mayo lime dressing.
Black Bean and Corn Salad Serving Ideas
This quick and colorful black bean and corn salad is a delicious summer side dish, light lunch, topping, or dip. Here are a few of my favorite ways to enjoy it:
- Side dish: Serve it alongside grilled chicken, steak, shrimp, salmon, or burgers, or Mexican favorites like ground beef tacos, sheet pan shrimp fajitas, and yummy pork carnitas. It’s especially great for summer BBQs and easy weeknight dinners.
- Salad: Enjoy it on its own as a light and satisfying lunch, or toss it with fresh greens. For something more filling, add avocado, a scoop of cilantro lime rice, and cheese.
- Topping: Spoon it over burritos, rice bowls, sheet pan quesadillas, carne asada fries, nachos, or scrambled eggs for extra flavor, crunch, and color.
- Dip: Serve it with tortilla chips and guacamole for a fresh, scoopable appetizer or snack, similar to corn salsa.
Make-Ahead and Storage Tips
One of the biggest selling points of this black bean and corn salad is that it can be made ahead. In fact, I’ve found that it actually tastes a little better when it’s made at least 30 minutes before serving.
Can I make black bean and corn salad ahead of time?
Yes. This salad is great for making ahead. For the best flavor, make it at least 15 to 30 minutes before serving, or up to 24 hours in advance.
Do I add the dressing ahead of time?
Yes. Add the dressing before chilling so the black beans, corn, and vegetables have time to soak up the lime, garlic, and cumin flavors. If you plan to add avocado, wait and add it just before serving.
How long will this black bean corn salad last in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving and add a little extra lime juice, salt, or fresh cilantro to brighten it back up, if needed.
More Incredible Summer Salad Recipes
If you try making this easy black bean and corn salad recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Black Bean and Corn Salad Recipe
Ingredients
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 1 small red bell pepper, diced
- ⅓ cup red onion, finely diced
- 1 jalapeño, finely diced and deseeded
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- ⅓ cup olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Combine the vegetables and beans. Add the rinsed and drained black beans, thawed corn, diced red bell pepper, finely diced red onion, and diced jalapeño to a large mixing bowl.
- Make the dressing. In a separate small bowl, whisk together 2 tablespoons fresh lime juice, ⅓ cup olive oil, 1 minced garlic clove, ½ teaspoon ground cumin, ½ teaspoon salt, and ½ teaspoon black pepper until combined.
- Add the cilantro. Stir 2 tablespoons of chopped fresh cilantro into the dressing, or add it directly to the salad ingredients in the large bowl.
- Toss the salad. Pour the cumin lime dressing over the black bean and corn mixture. Gently toss until everything is evenly coated.
- Chill, if time allows. Cover and refrigerate for 15 to 30 minutes before serving so the flavors have time to blend.
- Taste and serve. Stir again before serving. Add more lime juice, salt, black pepper, or cilantro to taste. Serve cold or at room temperature.
Notes
- Rinse the beans well to remove the salty, starchy liquid from the can and keep the salad tasting fresh.
- Fresh corn cut from the cob, thawed frozen corn, or drained canned corn all work well in this recipe. Fresh summer corn will have the sweetest flavor.
- Remove the jalapeño seeds and membranes for a milder salad. Leave some in, or add an extra jalapeño, for more heat.
- Avocado is a great optional addition, but it’s best added just before serving so it stays fresh and green.
- Make ahead: This salad can be made 15 to 30 minutes before serving or up to 24 hours in advance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving and freshen with extra lime juice, salt, or cilantro, if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
