This Black Bean Corn Salad is so embarrassingly easy to make (no cooking!), summery fresh, and even good for us, it feels 100% like cheating. Let’s get away with it.
Why You’ll Love This Corn and Black Bean Salad Recipe
- Versatile. Have it for work lunch, spoon it over Shredded Chicken Tacos, serve it as a side dish instead of veggies or rice, or scoop it up with tortilla chips—you have options!
- Customizable. Can’t stop yourself from tinkering with recipes? Oh, then this is the black bean salad for you! Add garlic, diced red onion, jalapeño for kick, red pepper for crunch, or yes, just eat it as-is.
- Perfect for Summer. Sweet summer corn! No cooking! This easy-peasy salad is made for summertime.
5 Star Review
“Just made this salad tonight as our main course! Absolutely delicious!”
— Ansley —
About This Black Bean Corn Salad
Made with corn, black beans, feta, tomatoes, literally any green herb, and a squeeze of lime (or balsamic vinegar or even apple cider vinegar), this is a no-cook/raid-your-garden-and-pantry scenario, and it totally works.
You can get fancy if you are feeling it—this Grilled Corn Salad with Avocado and Tomato can attest to the elevated smokiness that grilled corn adds to a salad—but it’s not mandatory by any means.
You can even use frozen corn right out of the bag. That will work too.
In addition to being a dynamite summer side, this healthy black bean and corn salad has main dish potential, especially on those hot, humid days when you don’t want to cook and you’re craving something light.
How to Make Black Bean Corn Salad
The Ingredients
- Black Beans. Creamy and hearty, canned black beans make this salad more filling. Black beans are healthy too. They’re packed with fiber and potassium. (For extra credit, you can cook them from dried via Instant Pot Black Beans if you like.)
- Corn. A sweet match for the black beans! While corn can get a bad rap for being starchy, it does offer some wonderful health benefits. Fresh corn is a good source of fiber and contains oodles of vitamins. Plus: the sweetness!
- Tomatoes. Juicy bursts of sweet tomato flavor are scrumptious with the corn and black beans.
- Feta. A creamy, salty, cheesy addition, it gives a nod to Mexican street corn. Cotija cheese works too!
- Herbs. I used a mix of mint and fresh cilantro. The mint is especially surprising and refreshing. Any blend of tender garden herbs will work well.
- Fresh Lime Juice. Brings brightness and zip to every bite.
The Directions
- Prep the Veggies. Slice the kernels from the cob and place them in a large bowl with the rest of the salad ingredients (save some of the feta for serving).
- Combine. Stir and top with the remaining feta.
- Chill. Let set in the refrigerator for a few minutes (if you can resist). ENJOY!
Recipe Variations
- Black Bean Corn Avocado Salad. For additional creaminess, add 1 diced avocado, either in addition to or in place of the feta. Since avocado can turn brown, wait to add until within 1 hour of serving. This is a great option if you need the salad to be vegan or dairy-free. (The salad is already gluten-free.)
- Sautéed Corn Black Bean Salad. Heat 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until golden brown, 7 to 10 minutes. (If using canned or frozen, thawed corn, pat it dry first.) Let cool, then add to the salad as directed.
- Roasted Corn and Black Bean Salad. In a mixing bowl, coat the corn kernels with 2 tablespoons melted butter or olive oil. Spread the kernels into an even layer on a rimmed baking sheet. Bake at 400 degrees F for 15 to 20 minutes, or until browned, tossing once or twice throughout (watch carefully at the end so they don’t burn!). Let cool, then add to the salad as directed.
- Grilled Corn Black Bean Tomato Salad. Lightly char the ears on a grill over medium heat; let cool, and cut the kernels from the cob. Add to the salad as directed.
- Honey Lime Dressing. For a black bean and corn salad with honey-lime dressing (YUM!), whisk 2 tablespoons of honey into the dressing ingredients. If you love honey dressing, check out this Fruit Salad too!
Storage Tips
- To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
Leftover Ideas
This recipe is easy to make ahead, and black bean corn salad can last several days in the refrigerator. Try your leftovers in one of these creative ways.
- As a Burrito or Quesadilla. Warm up the leftovers, then tuck them into a tortilla, and enjoy it as a burrito or pan fry it, quesadilla-style. Add some Grilled Chicken Tenders for additional protein.
- With Grains. Toss this salad with your favorite cooked grain. Quinoa black bean corn salad sounds tasty, or pair it with farro or classic brown rice.
- As a Salad. Pile it onto a bed of lettuce for an easy salad variation. Drizzle with extra lime juice and olive oil for a quick dressing.
- As a Dip. Serve this as a dip with a side of tortilla chips for a spin on black bean and corn salsa.
What to Serve with Black Bean Corn Salad
- Tex-Mex Dishes. We’re talking Cauliflower Tacos, Chipotle Bowls, and anything else with some Tex-Mex flair.
- Chicken. Serve this salad alongside Air Fryer Chicken Thighs or Grilled Chicken Breasts.
- Sandwiches and Burgers. Who needs chips?! Pair this salad with Spicy Chicken Sandwiches or Vegan Burgers.
Recommended Tools to Make this Recipe
- Citrus Juicer. An easier way to juice lemons and limes; you’ll get far more juice from every fruit.
- Mixing Bowls. Perfect for prepping salads like this one.
- Sharp Chef’s Knife. Perfect for cutting corn off the cob.
Recipe Tips and Tricks
- Don’t Leave Kernel on the Cob. Make sure when you’re cutting the kernels off the ear, you’re cutting as much as possible the first time, rather than slicing the kernels in half and having to make a second pass to get the rest. You want whole kernels in the salad, not bits of them! Read my tips for de-kerneling corn below.
- Gently Stir. This keeps the feta from breaking down too much and prevents the tomatoes from being crushed.
- Let the Flavors Meld. While you can eat this black bean corn salad right away (and you will obviously want to), it’s even better if you let it chill in the fridge for juuuust a bit to let the flavors mix and mingle.
Black Bean Corn Salad Video
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Black Bean Corn Salad
This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 6 servings
Ingredients
- 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels*
- 1 14-ounce can reduced sodium black beans rinsed and drained
- 1 pint cherry or grape tomatoes halved
- 1/2 cup chopped fresh mint basil, parsley, or cilantro (or a mix!)**
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice from about 1 lime***
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces feta cheese crumbled (about 1 cup), divided
Instructions
- Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don’t even need to thaw it all the way first.
- To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
- Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
- If time allows, place in the refrigerator to set for 15 minutes. Enjoy!
Video
Notes
- *For options to roast, grill, or saute the corn before adding it to the salad, see the blog post above. My favorite way to make this (because it’s the ideal meeting point between extremely easy and delicious) is to use corn cut freshly from the cob, without cooking it at all.
- **My favorite is a blend of half mint, half cilantro. For those who don’t care for cilantro, basil is also wonderful and very summery.
- ***In place of lime, you can play around with 1 tablespoon balsamic vinegar or 1/2 to 1 tablespoon apple cider vinegar (apple cider vinegar is the strongest). If the salad comes out too acidic for your taste with one of the vinegars, drizzle in a little honey or sprinkle on some sugar to balance it.
- TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
Nutrition
Serving: 1(of 6)Calories: 240kcalCarbohydrates: 30gProtein: 11gFat: 10gSaturated Fat: 4gCholesterol: 17mgPotassium: 515mgFiber: 8gSugar: 4gVitamin A: 649IUVitamin C: 22mgCalcium: 131mgIron: 3mg
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Sign Me UpFrequently Asked Questions
Can Black Bean and Corn Salad Be Frozen?
Technically speaking, it can be frozen, but the texture and flavor will suffer a great deal upon freezing and thawing, so I don’t recommend it.
What Happens If You Don’t Rinse Black Beans?
If you don’t rinse black beans, your dish will be higher in sodium and have a bit more bean-y flavor and aroma.
Which Dressing Works Best With a Bean Salad?
A light vinaigrette made with olive oil and an acid like lime juice or vinegar is best with a bean salad. Spice it up with some cumin or a clove of garlic and don’t forget to season with salt and pepper!
This was amazing!! I didn’t have black beans so used navy beans which worked great. The lime mixed with the cilantro and feta was a flavor explosion and so nice and healthy on a hot day!
Hi Joanna! Glad the navy beans worked for you! So glad you enjoyed the recipe! Thank you for this kind review!
This was a delicious dish! Quick and easy to make! I liked that it is customizable in terms of flavor based on your preference for seasonings! Another great and easy way to get some veggies in!
Hi Allison! So glad you enjoyed the recipe! Thank you for this kind review!
This salad was SO easy to make! The flavors were fantastic and paired perfectly with the grilled chicken I made. This will absolutely be on repeat this summer at my house!
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Quick, easy, delicious. I love how you can easily change up the flavours with charred corn or avocado. I threw mine on a bed of lettuce, my kids are it with tortilla chips.
Hi Lacie! Sounds good to me! ;) So glad you enjoyed the recipe! Thank you for this kind review!
I am not much of a bean person, but, I decided to try. You have made me begin to like beans. This was a delicious Black Bean Corn Salad, I used Basil and WOW!! You have converted a non bean eater into trying more bean dishes/salads. Thank you!!
That makes me so happy to hear Carol! Thank you!
I made this recipe as part of the monthly cooking challenge. I sautéed the frozen corn in butter, so did not add any olive oil as directed. I substituted Cotija cheese instead of feta and used a combination of fresh basil and cilantro to season. It is delicious. I am going to add some grilled chicken to it to increase the protein but it doesn’t need it!
Glad it worked out for you Carolyn! Thanks for the feedback!
Made this last night with your Smoked Chicken Thighs recipe. We had a generous handful of basil from the garden and used that instead of mint. Although it’s a bit early for farm-fresh corn here, I did find a package of four ears that I cut off the cobs and it, with the heirloom cherry tomato selection I grabbed, made the dish. Tagged you on Instagram! It will be one we make over and over this summer!
Hi Kristen! So glad you enjoyed the recipe! Thank you for this kind review!
Yummy and easy!! I used a bag of frozen corn and quickly steamed it the night before. The mint was a fun and different addition than my normal go-to herbs! Took it to a potluck and it quickly disappeared :)
Hi Heidi! So glad you enjoyed the recipe! Thank you for this kind review!
This was a truly delicious salad and I added some extras – anchovies, black olives, basil, parsley (as well as the cilantro all from my herb garden) and chopped up baby yellow, orange and red peppers.
Utterly superb and will be serving this regularly.
Love your recipes.
Hi Leigh! I am loving the sound of anchovies! So glad you enjoyed the recipe! Thank you for this kind review!
This is my favorite go-to salad for a summer BBQ or potluck, and I serve it alongside tortilla chips. Great flavor combination and I love the suggestions for the leftovers too! I’ll be planning to make this again next month for July 4th festivities!
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
Ok! I had to Google how to post a photo on Instagram! I am a voyeur; very private and don’t usually share. To the salad…It is delicious! I made it as directed and used cilantro. I added some chopped onion and avocado on the top, per my family’s request. The sky is the limit with mix-ins. I may add some Spanish rice and some shrimp. This salad is colorful and very easy and quick to make. It is the perfect side for any summer barbecue entree.
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Super easy to make and very tasty! I will try the mint/cilantro combo next time. So happy I stumbled upon the monthly challenge. Looking forward to trying the next recipe!
Hi Valerie! So glad you enjoyed the recipe! Thank you for this kind review!
Super easy and very tasty. Will be great with the enchiladas I’m making tonight as well as a light summer lunch.
Hi Lauri! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious! I just love this recipe! It’s so versatile, goes well with anything from the grill and you can add additional veggies/seeds to keep it meatless too! (Noticed my husband snuck an extra portion for his lunch! Winner!!)
Hi Kate! So glad you enjoyed the recipe! Thank you for this kind review!
This is delicious and very versatile!! I used bell pepper, red onion, zucchini, yellow squash, celery, quinoa and cojita cheese and tripled the dressing. Such a great salad to eat with tortilla chips or a spoon! I love how I was able to use what veggies I had on hand so nothing was wasted. I got four large servings for my lunch this week and I’m so excited to eat them now! Thank you for such an easy and delicious recipe! ❤️
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and versatile recipe! I made with corn off the cob, black beans, tomato, feta, mint, and cilantro. I put it on top of nachos as well as a side dish with burgers!
Hi Alison! So glad you enjoyed the recipe! Thank you for this kind review!
Such a delicious and versatile salad. Very easy to prepare and customize the flavors. I added shrimp and avocado and used cilantro and mint it was so good! A great summer salad.
Hi Diana! So glad you enjoyed the recipe! Thank you for this kind review!