This Black Bean and Corn Salad is a go-to warm-weather dish that’s as colorful and tasty as it is budget-friendly. With bold Southwestern flavors and just a touch of heat, it’s quick to make and always a crowd-pleaser at barbecues, picnics, and potlucks.

A bowl of black bean and corn salad topped with sliced cherry tomatoes and chopped green onions, placed on a white surface next to a blue napkin.

I’m a fan of this salad because it hits all the right notes—vibrant, crunchy, slightly spicy, and packed with texture. Plus, you can throw it together in minutes, no stovetop required. That’s a major win for anyone who’s spent too many hours over a hot burner.

Whether you’re feeding a group, need a potluck option, or simply want a hearty salad that doesn’t get soggy, this one’s got your back.

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A close-up of a bowl filled with Black Bean & Corn Fiesta Salad, featuring black beans, corn, cherry tomatoes, and green onions, with a spoon inside.

Ingredients

Black beans – Canned black beans are fine, but drain and rinse them.
Corn – Fresh or frozen is best, but canned works too.
Grape tomatoes – Can be substitute with chopped cherry or regular tomatoes.
Red bell pepper – Green, yellow, or orange peppers can also be used.
Red onion – Soak in ice water to mellow the bite, if preferred.
Fresh cilantro
Jalapeño – Optional, but great for flavor.
Garlic clove
Lime juice
Olive oil
Cumin
Salt
Black pepper
Chipotle powder

How to make Black Bean and Corn Salad

Mix together the black beans, corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and garlic in a large bowl.
In a smaller bowl, whisk the lime juice, olive oil, cumin, salt, pepper, and chipotle powder until well combined.
Pour the dressing over the salad and toss gently to coat all ingredients.
Chill in the fridge for at least 30 minutes to let the flavors blend together.
Serve cold or at room temperature and enjoy!

Step-by-step process

Ingredients for a salad or salsa arranged in bowls: corn, black beans, cherry tomatoes, red bell pepper, onion, jalapeño, cilantro, spices, lime juice, minced garlic, and a blue towel. — Prepare ingredients.

A white bowl contains black beans, diced tomatoes, corn, chopped cilantro, cherry tomatoes, chopped onion, jalapeño, and minced garlic. Small bowls of spices and liquids are nearby. — Prepare ingredients.

Chef Jenn’s Tips

I love using black beans here, but pinto or cannellini beans are great substitutes.
Mix and match bell pepper colors for more visual appeal.
Want extra spice? Swap in a serrano chili for the jalapeño.

Make It a Meal

While it’s perfect on its own, try serving it over grilled chicken or fish, stuffing it in tacos, or topping a baked sweet potato. I’ve even scooped it up with tortilla chips or tucked it into lettuce wraps. Add avocado or queso fresco for a more filling dish.

A white bowl filled with a salad of black beans, corn, cherry tomatoes, diced red pepper, and sliced green onions, with a spoon inside. Sliced jalapeños and a lime are nearby.

Storage

Store the salad in an airtight container in the fridge for up to four days. The flavors will get even better with time! Avoid freezing since the vegetables may become mushy. For meal prep, keep the dressing separate until just before serving to preserve the crunch.

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