Easy • Sides
Easy Black Bean and Corn Salad
A vibrant, refreshing, and customizable salad packed with black beans, corn, and fresh vegetables.
- Prep
- 15 min
- Cook
- 0 min
- Servings
- 6
- Level
- Easy

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Meet your new favorite side dish, potluck star, or light lunch! This Easy Black Bean and Corn Salad is bursting with fresh flavors and textures. It's incredibly simple to throw together, requires no cooking (apart from possibly cooking frozen corn if you don't have fresh), and is endlessly adaptable. Prep it ahead for a quick meal or serve it alongside your favorite grilled protein. It's pure sunshine in a bowl!
Ingredients
Yield: 6 servings
Salad
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained, or 1.5 cups frozen corn, thawed (or cooked fresh)
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional)
- Salt and black pepper to taste
Preparation
Step 1
In a large bowl, combine the rinsed black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
Step 2
In a small bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder (if using), salt, and black pepper until well combined.
Step 3
Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated.
Step 4
Taste and adjust seasonings as needed. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes even better the next day!
Step 5
Serve chilled or at room temperature, as a side dish, with tortilla chips, or as a topping for tacos or grilled chicken.
Tips
- Add a diced avocado just before serving for extra creaminess.
- For a bit of heat, add a finely diced jalapeño (remove seeds for less spice).
- This salad is fantastic as a dip served with tortilla chips!
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