Why You’ll Love This Recipe

Fresh Black Bean and Corn Salad is a vibrant, zesty, and refreshing side dish that’s perfect for warm weather or anytime you want something light yet satisfying. Packed with protein-rich black beans, sweet corn, juicy tomatoes, and a lime-infused dressing, this salad is quick to prepare and incredibly versatile. Serve it as a side, a dip with tortilla chips, or even as a topping for grilled meats or tacos.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

black beans (canned or cooked)corn kernels (fresh, canned, or frozen)cherry tomatoesred bell pepperred onionfresh cilantrojalapeñofresh limeseasoned rice vinegarolive oilsaltblack pepper

directions

Rinse and drain the black beans thoroughly.

If using canned or frozen corn, drain or thaw it. If using fresh corn, cook and cut it off the cob.

Dice the red bell pepper, red onion, and jalapeño (remove seeds for less heat). Halve the cherry tomatoes.

Chop the fresh cilantro finely.

In a large mixing bowl, combine the beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro.

In a small bowl, whisk together lime juice, rice vinegar, olive oil, salt, and pepper to create the dressing.

Pour the dressing over the salad and toss well to combine.

Chill in the fridge for at least 30 minutes before serving to let the flavors meld.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesChilling time: 30 minutesTotal time: 45 minutes

Variations

Add diced avocado just before serving for creaminess.

Use roasted corn for a smoky flavor.

Include diced cucumber for added crunch and freshness.

Toss in crumbled queso fresco or feta cheese for a salty bite.

Substitute red wine vinegar or apple cider vinegar for a twist on the dressing.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days.*Note: The salad tastes even better after sitting overnight as the flavors deepen.Do not freeze, as the fresh ingredients will lose texture upon thawing.

FAQs

Can I make this salad ahead of time?
Yes, it’s ideal for meal prep or make-ahead sides. Just add avocado later if using.

Is this salad vegan and gluten-free?
Yes, it’s naturally both vegan and gluten-free.

Can I use lemon instead of lime?
Yes, though lime provides a more traditional and zesty flavor.

How spicy is the salad?
With jalapeño, it has a mild kick. Adjust or omit based on your heat preference.

Can I add protein to make it a full meal?
Absolutely—grilled chicken, shrimp, or even quinoa work great.

Is fresh corn better than canned?
Fresh corn adds a crisp sweetness, but canned or frozen are great time-savers.

How long does this salad last?
Up to 3 days refrigerated. Stir before serving each time.

Do I have to use rice vinegar?
No, you can use any light vinegar like white wine or apple cider vinegar.

Is this good for picnics or potlucks?
Yes! It travels well and holds up beautifully at room temperature for a few hours.

Can I double the recipe?
Yes, it scales easily for larger gatherings.

Conclusion

Fresh Black Bean and Corn Salad is a colorful, crisp, and delicious addition to your table—easy to make, endlessly customizable, and a hit at any gathering. Whether served as a side or the main attraction, this wholesome salad brings flavor and freshness to every bite.