This black bean corn salad with tomatoes, bell peppers, and a tangy vinaigrette is easy to make and full of flavor. It’s great for all your summer cookouts, picnics, or anywhere you need a colorful, healthy side dish!
A Summer Favorite
I love salads, especially in the hot summer months. People tend to think of salads as dull bowls of leafy greens that don’t excite the appetite. While there’s nothing wrong with a lettuce-based salad, I like to mix up my options and make vegetable or bean-based ones like this black bean corn salad.
This black bean corn salad is jam-packed with nutritious black beans and fresh vegetables like corn, bell peppers, tomatoes, and onions. What really kicks it up a notch is the cilantro lime dressing that everything is tossed in. Overall, it’s packed full of a variety of flavors, colors, nutrients, and texture, and is simply irresistible!
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The Ingredients
- Black Beans– canned is used for convenience but you can make your own beans. Be sure to use reduced sodium canned beans and rinse well.
- Corn– fresh, frozen or canned corn. If you use canned be sure to drain the liquid. Thaw frozen corn. Boil or grill fresh corn (for even more flavor) than once cool, cut the corn kernels off the cob.
- Tomatoes– I used cherry tomatoes cut in quarters. Any size tomato will work.
- Bell pepper- any variety to add some crunch. Substitute spicy peppers like a jalapeño or chili pepper for some spice.
- Red onion– adds a nice crunch and a little bit of a bite. When the salad sits in the acid the onion taste won’t be as strong. Alternatively, you can omit or use scallions for a milder flavor.
- Cilantro – adds a bright citrus, peppery flavor. Substitute any fresh herbs or dried.
- Acid– I use both fresh lime juice and apple cider vinegar to add brightness and a zing.
- Olive oil– choose a good extra virgin olive oil to use in this salad for more flavor.
- Honey– for a touch of sweetness.
- Spices– cumin, chili powder, black pepper, and salt.
Healthy Salad
Aside from the taste, my favorite thing about this salad is the variety of colors. When you ‘eat the rainbow’ you provide your body all different vital nutrients needed to thrive. The beans provide plant-based protein and fiber to keep you feeling full. In addition, all the vegetables provide additional fiber and various vitamins, minerals, and antioxidants such as: vitamin A, vitamin C, potassium, folate, magnesium, lycopene, lutein, carotenoids, and so much more!
Endless possibilities
The great thing about this black bean corn salad is that you can build it around what ingredients you have on hand. You can swap in different vegetables, substitute the type of bean, or change the spices to make it your own. Here’s some great variations:
- Add cheese like mozzarella balls, feta, or cotija cheese
- Diced avocado would be delicious. Just be sure to add it the day you serve it as it will likely brown as it sits
- Roast or grill the corn and/or peppers for a smoky flavor
- Up the spice by adding more chili powder, cayenne, or adding jalapeños
- Don’t like cilantro, substitute your favorite herbs (fresh or dried)
Ideas For Serving Black Bean Corn Salad
This salad gets even better after a few days when all the flavors have melded. I love making a big batch to have a quick and healthy option in the fridge all week. In addition to being a great side or light lunch, it can be used in a variety of ways including:
- Use it as a taco, burrito, or quesadilla filling.
- Toss it with a cooked grain or pasta
- Add it to a leafy green salad
- Serve it as a dip with chips
More Great Summer Recipes:
- Grilled Zucchini Corn Salad
- Sweet Potato Salad (No Mayo!)
- Chicken Burgers With Spinach & Feta
- Chickpea, Cucumber, Tomato Salad
- Watermelon, Arugula, & Feta Salad
- Lemon Garlic Marinated Chicken
- Chocolate Peanut Butter Nice Cream
This black bean corn salad is fresh and healthy, which is perfect in the warmer months. The next time you find yourself needing an easy side dish I recommend trying this recipe! Perfect for Memorial Day weekend! Have a great and safe Memorial Day weekend!
Black Bean Corn Salad
Ingredients
- 1-15 oz can reduced sodium black beans drained and rinsed
- 1 cup kernel corn fresh, frozen or canned
- 1 cup tomatoes diced
- ⅓ cup red onion diced small
- ½ large bell pepper diced
Dressing
- ⅓ cup cilantro chopped
- 2 ½ Tablespoons fresh lime juice
- 3 Tablespoons Extra Virgin olive oil
- 1 Tablespoon apple cider vinegar
- ½ Tablespoon honey
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Black pepper to taste
- Salt to taste
Instructions
- In a large mixing bowl, stir together the black beans, corn, tomatoes, red onion, and bell pepper.
- In a small bowl add all the dressing ingredients and whisk well. Pour the dressing into the large bowl and stir well to combine. Taste and adjust seasoning.
- Chill in the refrigerator for at least 3-4 hours to give a chance for the flavors to meld.
Nutrition Facts
To prepare corn on the cob: bring a large pot to a boil, remove husk from corn, add corn to the boiling water and boil for ten minutes. Remove from the water and let cool. Once cool, remove corn kernels carefully with a knife. Alternatively, you can grill the corn. If using canned corn, rinse well. Frozen corn be sure to thaw. Other things you can add: avocado, cheese (mozzarella, feta, cotija), jalapeño, additional spices (chili powder or cayenne for more heat, or garlic)
What’s your favorite side dish to make for a BBQ or picnic? Share in the comments below. I love to try out your recommendations, and maybe other readers will love your ideas, too! Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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