Go Back
–+ servings
Logo of The Forked Spoon featuring a blue spork.
Overhead image of black bean and corn salad in a large beige serving bowl topped with sliced jalapeño and cilantro, surrounded by lime wedges, a halved avocado, coarse salt in a small brown bowl, cumin lime dressing, olive oil, sliced avocado, fresh cilantro, and a mauve linen napkin.
5 from 1 vote

Black Bean and Corn Salad Recipe

Ready in about 15 minutes, this black bean and corn salad is a fresh, colorful side dish for tacos, BBQs, potlucks, picnics, and easy summer meals.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 352kcal
Chef: Jessica Randhawa

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

Calories: 352kcal | Carbohydrates: 41g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 706mg | Potassium: 658mg | Fiber: 10g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 40mg | Calcium: 52mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.

Copyright © 2026 The Forked Spoon

QR Code linking back to recipe