Black Bean and Corn Salad

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.

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.

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 – Fresh cilantro only. Dried cilantro has no flavor. If you hate cilantro, use fresh parsley instead.
• Jalapeño – Optional, but great for flavor. Remove the seeds for milder heat. Keep them in if you like it spicy.
• Garlic clove – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Lime juice – Fresh lime juice only. Bottled lime juice tastes flat and won’t brighten the salad.
• Olive oil – Use good-quality extra virgin olive oil. The dressing is simple, so quality matters.
• Cumin – Ground cumin. A little goes a long way—too much will overpower the fresh ingredients.
• Salt – I use kosher salt.
• Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.
• Chipotle powder – Adds smoky heat. Skip if you’re sensitive to spice, or use less.

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!

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.

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.