Black Bean and Corn Salad Recipe: A Refreshing Summer Side Dish
This vibrant black bean and corn salad is a delightful mix of colors and flavors, boasting a crisp texture that’s simply irresistible. It’s an ideal make-ahead dish, perfect for those busy days when you crave a healthy and satisfying meal. This salad features the goodness of black beans, sweet corn, crunchy red pepper, fresh cilantro, and creamy avocado, all harmoniously tossed in a zesty lime vinaigrette. Serve it as a side dish alongside your favorite grilled protein, or enjoy it as a flavorful dip with crunchy tortilla chips.
One of the best things about this salad is its versatility. You can easily prepare it using fresh, frozen, or canned corn, making it a quick and fresh option any time of the year!
Your Go-To Summer Side Dish (All Year!)
This simple black bean and corn salad is one of those incredibly easy, “throw-it-together” recipes that I find myself making again and again, especially during the summer months. It’s incredibly light, delightfully refreshing, and bursting with fresh, vibrant flavors. Ideally served chilled or at room temperature, it’s precisely the type of dish that’s perfect for summer BBQs, relaxing beach days, and easy weeknight dinners when the mere thought of turning on the oven is unbearable. The best part? You can enjoy this delicious salad 365 days a year, using your choice of fresh, frozen, or canned corn.
But the true magic lies in the honey-lime vinaigrette. This dressing is tangy, subtly sweet, and brings all the ingredients together in perfect harmony.
Whether I’m taking it to a beachside cookout, serving it as a side with grilled chicken, or spooning it into taco bowls, this corn and black bean salad always gets rave reviews. You can even scoop it up with tortilla chips and call it a “salsa”! No matter how you choose to serve it—or what you decide to call it—one thing is certain: you’ll find yourself making it on repeat.
What You’ll Need: Ingredients
- Black beans: I prefer using canned black beans for convenience – simply rinse and drain them.
- Corn: Feel free to use fresh, frozen, or canned corn in this recipe. If using fresh corn, you can add it raw, or boil, grill, or roast it first before removing the kernels from the cob. For canned corn, opt for whole kernel and drain it well. Fire-roasted canned corn imparts a slightly smoky, charred flavor that’s particularly delicious in this salad. White Shoepeg or standard whole kernel sweet corn are also excellent choices.
- Red bell pepper: This adds a wonderful crunch and vibrant color. Dice it finely so that every bite contains a burst of flavor.
- Fresh chives & cilantro: These herbs provide a burst of refreshing flavor. Chives contribute a mild onion-like note, while cilantro adds a bright, citrusy zing. If you’re not a fan of cilantro, simply leave it out.
- Avocado: I adore the creamy texture that diced avocado adds, contrasting beautifully with the crisp corn kernels and tangy vinaigrette.
- Jalapeño: Add a touch of heat with jalapeño, if desired. When bringing this salad to a gathering, I usually use half a jalapeño and remove the seeds to keep the spice level mild. If you don’t like spice, simply omit it entirely.
- Cotija cheese: This salty, tangy, and crumbly cheese is the perfect finishing touch. If you can’t find Cotija, you can use crumbled feta cheese as a substitute.
- The Dressing: The magic comes from lime zest, fresh lime juice, honey, garlic powder, and extra-virgin olive oil.
Refer to the recipe card for complete details on ingredients and quantities.
Step-by-Step: How to Make this Black Bean and Corn Salad
Once you have all of your ingredients prepped and ready to go, this salad comes together in just a few minutes. It’s as simple as whisking and tossing – truly effortless!
- Make the Honey Lime Vinaigrette: In a small bowl, combine the lime zest, lime juice, honey, garlic powder, and a pinch of salt. Slowly drizzle in the olive oil while whisking continuously until all ingredients are thoroughly combined. Set this aside.
- Combine the Salad Ingredients: In a large mixing bowl, combine all of the salad ingredients. This includes the black beans, corn, diced bell pepper, herbs, creamy avocado, and jalapeño, if you’re using it.
- Add the Dressing and Toss: Pour the prepared lime vinaigrette over the salad mixture. Gently toss the salad using a wooden spoon or spatula until all the ingredients are evenly coated with the dressing.
- Garnish and Serve: Garnish the salad with crumbled Cojita cheese just before serving. I like to add a sprinkle of Tajín on top as well—it adds a lovely zesty kick of chili, lime, and salt that really makes the flavors pop!
Serving Suggestions
This black bean and corn salad is easily one of my all-time favorite warm-weather side dishes. I love to bring it along to our family cookouts at the beach – it holds up beautifully in a cooler and pairs well with almost everything. It’s fantastic alongside Instant Pot pulled pork sandwiches, mini cheeseburger sliders, or with marinated flank steak.
Alternatively, you can serve it with a side of tortilla chips for a hearty and flavorful salsa. I’ve even tried spooning it into crisp lettuce cups for a light and refreshing lunch. If you want to transform it into a complete meal, simply add grilled shrimp (my honey garlic shrimp is a personal favorite!), grilled chicken, or steak right on top.
Make-Ahead and Storage Instructions
You can prepare this salad up to three days ahead of time. However, it’s best to wait to add the avocado and Cotija cheese until just before serving. This will prevent the avocado from browning and keep the salad tasting its freshest.
Any leftovers can be stored in an airtight container in the refrigerator for up to two days.
More Summer Salads You’ll Love
- Classic Three-Bean Salad
- Chilled Ramen Noodle Salad with Peanut Dressing
- Melon Salad with Basil Vinaigrette
- Hungarian Cucumber Salad
- Strawberry Spinach Salad
- Elote Corn Salad
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Black Bean and Corn Salad with Lime Vinaigrette
