Black Bean Corn Salad
It’s fresh, healthy, flavorful, and easy to make! Our Black Bean Corn Salad is a new favorite side that uses fresh summer corn, veggies, and plant protein-packed beans for a delicious, colorful side salad or dip!
Ahh, fresh summer corn! We just love this time of year when fresh corn on the cob is abundant! While our Mexican Corn Ribs is one of our favorite ways to eat it off the cob, our Black Bean Corn Salad is one of our favorite ways to eat it as a light, bright, healthy summer salad! It’s ready fast, can be made in advance, and will brighten up any cookout table and fit into any vegan or gluten-free diets!
Ingredients Needed
- Corn – You can use fresh, canned, or frozen, whichever you have. Although, if available, fresh is best!
- Black Beans – Canned or dried, soaked, and then cooked.
- Red Onion and Red Bell Pepper – For color, crunch, a little kick, and sweetness.
- Jalapeno – Just a touch for some super mild heat.
- Cherry Tomatoes – This salad is also great for fresh summer cherry tomatoes!
- Olive Oil and Lemon Juice – For the very light, bright vinaigrette that coats the veggies!
- Spices – Cumin, Paprika, Chili Powder, Salt, and Pepper, all the right spices to complement each other.
- Cilantro – To add that bright herbal finish!
SO Easy to Make
Prep Corn
The first step, and the only cooking involved with this recipe, is to char the corn with the jalapeno. Similar to how we prep the corn for our Mexican Street Corn Salad, this brings out the sweetness of the corn while adding a little toasty, smoky flavor.
Pro Tip – Removing Corn Kernels from the Cob
If you’ve ever cut off fresh corn kernels straight from the cob, then you know how much of a mess it can make! That’s why the best way to remove corn from the cob is to use a large mixing bowl and place a much smaller bowl on the inside of that large bowl, upside down. Then place the ear of corn on that upside-down bowl, and then cut the kernels off the cob. All of the kernels will be collected within the larger bowl, and voilà, less mess!
Assemble
Once the corn is charred, then it’s as simple as adding it all to a bowl, whisking the oil and lime juice with the spices, and then adding that mixture to the beans and veggies.
All mixed together and you’re done! A Black Bean Corn Salad that is veggie-packed, vegan, gluten-free, light, bright, and makes a delicious side salad for any summer meal or a great appetizer/dip for your favorite chips!
Both of my kiddos have asked for this to be packed in their (final) school lunches, which is the ultimate taste testing win!
You Also Might Like
- Avocado Corn Salsa
- Overnight Vegetable Salad
- Easy Homemade Tabbouleh
- Greek Orzo Salad
- Sesame Soba Noodle Salad
- Israeli Couscous Cucumber Salad
- Avocado Pasta Salad
- Mexican Street Corn Salad
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Equipment
Ingredients
- 2 ears of corn or 1 1/2 cups
- 1 1/2 cups black beans 1 15 oz can- rinsed
- 1 cup cherry tomatoes halved
- 1/2 red onion chopped
- 1 tablespoon jalapeno minced
- 1/2 red onion chopped
- 1/2 cup cilantro minced
- 2 teaspoons olive oil
- 2 teaspoons lime juice
Dressing
- 2 tablespoons lime juice
- 2 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 tsp black pepper
- 1 1/4 tsp kosher salt
Instructions
- Prep Corn: If using fresh corn on the cob, husk the corn and then place a small mixing bowl upside down inside a much larger mixing bowl. Place the end of the ear of corn on top of the smaller bowl and then use a sharp knife to carefully cut the kernels off of the cob.
- Char Corn: Heat a saute pan over medium high and add the 2 teaspoons of olive oil. Add corn and jalapeno and cook until slightly charred, approximately 5-7 minutes. Just before it's done, add the 2 teaspoons of lime juice to deglaze the pan and stir. Add the cooked corn and jalapeno to a large bowl.
- Mix Dressing: Meanwhile, add all of the dressing ingredients to a small mixing bowl or a pour spout Pyrex and whisk vigorously with a fork or whisk.
- Assemble: Add the tomatoes, bell pepper, onion, black beans, and cilantro to the bowl with the corn. Mix well. Pour the dressing over the beans and veggies and mix again so everything is lightly coated.
- Serve and Enjoy as a side salad or dip with your favorite chips!
If I could only get my family to try this. Great pics!
The salsa is great with chips and on nachos, too so you can sneak it in that way 😉
MMMMMMMMMM………. this looks gooooooooooood… poor baby Nigel!!!!!!!!!!!!! He has a good mommy looking out for him, lucky pup pup!
Thanks! And yes… he’s a very spoiled pup. But now he needs to go get a job to pay off his medical bills! hahaha
I was THINKING of those medical bills…. feeling bad about that…. He should become a model, HAHA;)
Looks light, healthy and delicious!
Thanks!
This looks amazing Tracy! We can’t get spaghetti squash where I live do I might have to try it with something else.
The salsa is great with a lot of things! We made nachos with it, too!
Looks fresh and delicious Tracy
Thank you!
Looks wonderful Tracy!
Thanks, Lori! 🙂
This looks yum! I desperately want to try spaghetti squash, but haven’t seen any in London yet. One day…
Thanks! No spaghetti squash? Awww! Hopefully someday, indeed! Otherwise we’ll just have to ship some across the pond 😉
Looks fabulous, Tracy! Wonderful ingredients.
I do hope Nigel is okay…so scary when our furry friends are ill and can’t “tell” us what is wrong.
Thanks Nancy! He’s home and happy now, thank goodness. You’re right, it’s so scary when you don’t know what’s wrong, but luckily there are some great vets here who have treated him well! xo