Black Bean and Corn Salad is a fresh, colorful side dish made with sweet corn, black beans, chickpeas, and crisp vegetables, all tossed in a zesty dressing of red wine vinegar, garlic, olive oil and lime.
This easy, make-ahead salad is perfect for cookouts, potlucks, and family dinners. It is light, full of flavor, and always a crowd favorite.
My husband and I were at the GREENBRIER RESORT in WV, many years ago, and they had a similar recipe on their menu, served with veal scallopini. I have served this with grilled turkey cutlets.
I usually make it to serve as a side dish, but it is great to take to a covered dish event, as it makes a large amount.
It can also be served with any Tex-Mex style dish, in a salad, as a topping to grilled chicken, or as a dip with nachos.
If you are looking for another side dish with beans, my
Baked Beans and Wieners is always a hit at a cook-out.
Other side dish ideas to take to an event is
BASIC DEVILED EGGS, OLD FASHIONED POTATO SALAD, and
PROTEIN PACKED PASTA SALAD.
HOW TO MAKE BLACK BEAN AND CORN SALAD:
INGREDIENTS:
(Exact measurements & directions are on the printable recipe card)
SALAD- Fresh corn, (may use frozen)
- Black beans
- Chick Peas
- Green bell pepper
- Red bell pepper
- Onion
- Jalapeno pepper
- Kosher salt
- Coarse black pepperDRESSING:
- Extra virgin olive oil
- Red wine vinegar
- Lime juice
- Sugar
- Kosher salt
- Ground cumin
- Chili powder
- Minced garlic
Instructions
Bring a medium size pot of water to a boil, add corn, and cook for 5 minutes. Remove from the water and cool enough to touch. Cut the kernels off the cob.
In a large mixing bowl, place the corn, beans, chick peas, green and red bell peppers, onion, jalapenos, salt and pepper. Toss gently to combine the ingredients.
In a measuring cup, or small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, cumin, chili powder, and garlic.
Combine the ingredients well.
Pour about half of the dressing over the bean mixture, gently toss to cover the ingredients. (I start with the lesser amount and add more as desired, so it doesn’t get too oily)
Allow bean salad to set about 15 minutes, stir again, cover and place in refrigerator.
Before serving, stir the bean salad and add more of the dressing as needed. Bring to room temperature to serve.
Why You’ll Love Black Bean and Corn Salad
- Light and refreshing alternative to heavy side dishes
- Easy to make ahead- tastes better after chilling
- Great as a side dish, topping, or dip
- Perfect to serve a crowd
Recipe Tips and Variations
- Rinse the canned beans well to improve flavor and texture
- Chop the vegetables small to blend well with the beans and corn.
- Start with lesser amount of the dressing and add more as needed
- Gently toss the ingredients together before you serve it each time.
- Optional add-ons include diced avocado or diced tomatoes
How to Store Black Bean and Corn Salad
Place the salad in an airtight container and refrigerate for up to 3 days.
Frequently Asked Questions
Can I make this ahead of time?
YES. It actually tastes better if made the day prior to at least 4 hours before you serve it. The flavors will blend so well. Toss gently each time before serving.
Can frozen corn be used?
YES. Fresh is better, but if it not available the frozen will work fine.
Recipe was reviewed and no changes made 4/30/26.
BLACK BEAN AND CORN SALAD
Equipment
- medium size saucepan
- whisk
- 1 cup measuring cup
- kitchen knife
- 2 qt class bowl with lid
- large spoon
Ingredients
- 2 ears fresh corn (may use frozen)
- 1 15 oz can black beans, rinsed and drained
- 1 15oz can Chick Peas, rinsed and drained
- 1 medium green bell pepper chopped
- 1 medium red bell pepper chopped
- 1/2 small onion chopped (I use red onion)
- 1/2 jalapeno pepper seeded and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- DRESSING:
- 1/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lime juice
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 teaspoon minced garlic from jar or 1 clove minced
Instructions
- Bring a medium size pot of water to a boil, add corn, and cook for 5 minutes. Remove from the water and cool enough to touch. Cut kernels off the cob.
- In a large mixing bowl, place the corn, beans, chick peas, green and red bell peppers, onion, jalapenos, salt and pepper. Toss gently to combine the ingredients.
- In a measuring cup, or small bowl, whisk together the olive oil, red wine vinegar, lime juice, sugar, salt, cumin, chili powder, and garlic. Combine the ingredients well.
- Pour about half of the dressing over the bean mixture, gently toss to cover the ingredients. (I start with the lesser amount and add more as desired, so it doesn't get too oily) Allow bean salad to set about 15 minutes, stir again, cover and place in refrigerator.
- When ready to serve, stir the bean salad and add more of the dressing as needed. Bring to room temperature to serve.
Notes
Recipe Tips
- Rinse the canned beans well to begin with.
- Chop the peppers and onions small to blend well with the beans and corn.
- Some people add small pieces of avocado to this, but our family doesn’t really like that.
- Gently toss the ingredients together before you serve it each time.
How to Store
Place the salad in an airtight container and refrigerate for up to 3 days.