This refreshing mix of fresh vegetables with canned black beans and corn makes a delicious salad that can be prepared in minutes and requires no cooking at all. It's the perfect low fat and high protein dish to serve as a side for your summer picnics or weeknight dinners!
When your summer days are packed full of activity, the last thing you want to do is spend time cooking complicated recipes, right? Yeah, me either. So it's nice to have some really simple, easy to make and healthy recipes on hand like this Black Bean and Corn Salad.
It's low in fat, high in flavor, and has a healthy dose of protein from the beans. Best of all, it requires no cooking so there's no heating up the kitchen!
If you can open a few cans and cut up some veggies, you can make this salad. Just prep all your ingredients according to the recipe's instructions, toss them in a bowl and let them sit for a while to develop the flavors.
Why You'll Love This Recipe
- It's very budget friendly.
- No cooking means no heating up the kitchen.
- Perfect for summer barbecues or picnics.
- Great for Taco Tuesdays!
- Compliments many different types of protein.
Ingredients You'll Need
- Canned black beans (these make up the bulk of the salad and are delicious when drained and rinsed).
- Canned whole kernel corn (adds natural sweetness and a crunchy texture).
- Green onions (lends a mild onion flavor without overpowering the dish).
- Fresh Italian parsley (for a fresh herbal taste and color)
- Extra virgin olive oil (together with the lime juice, creates a dressing for the salad)
- Lime juice (balances the flavors with freshness and acidity)
- Salt and pepper (enhances and balances all the flavors)
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
How to Make Black Bean and Corn Salad
- Drain and rinse the black beans.
- Drain the whole kernel corn.
- Dice the bell peppers and green onions and mince the parsley. Toss all the above into a mixing bowl.
- Add the olive oil, lime juice, salt, and pepper.
- Cover and refrigerate at least two hours, and up to 24 hours, before serving.
Recipe Tips
- I rarely recommend a specific brand, but for this salad, I really like Del Monte's Summer Crisp corn. It's sweet and, well, crisp. Very crisp. And gives a nice texture contrast to the beans.
- It's important to let the salad sit for at least 2 hours so that all the flavors have a chance to blend together.
- Make sure the peppers and onions are diced small and roughly all the same size.
- Drain the corn and beans very well to prevent the finished salad from being watery.
Variations
- Substitute fresh cilantro for the parsley for more of a Tex-Mex flavor.
- Try avocado oil in place of the olive oil.
- Add a minced, fresh jalapeno for a bit of heat.
- If you prefer a stronger onion flavor, try using diced red onion.
- Try substituting canned pinto or kidney beans.
- To give the salad a complex, smoky flavor, sprinkle in a little dried chipotle powder or smoked paprika.
- Use lemon instead of lime.
- Add some diced mango to up the sweetness.
- Add a diced avocado for a dose of healthy fats.
Storing and Freezing
- Storing: This recipe can be stored in an airtight container in the refrigerator for up to 5 days. It also travels well and can be easily transported to events. Toss well before serving.
- Freezing: The fresh vegetables in this salad will turn to mush if frozen and defrosted. Just enjoy it fresh or refrigerated.
FAQs
Yes! They contain protein, fiber, antioxidants, and a variety of vitamins and minerals making them a very healthy option.
As long as you choose a brand of canned beans that are simply beans without added salt or sugar, then canned beans are a great choice.
Yes, it is. The canning process actually cooks the beans. However, you should rinse them if you won't be cooking them any further in your recipe. They're often used in salads, dips, and sandwiches without any further cooking.
You May Also Like ...
You May Also Like ...- My Favorite Greek Salad
- Sweet Corn Salad with Seared Sea Scallops
- Mexican Style Corn Salad
- Warm Vegetable Salad
- Tomato and Avocado Salad
- Black-Eyed Pea Salad
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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Black Bean and Corn Salad
Ingredients
- 15 ounces canned black beans rinsed and drained
- 11 ounces canned whole kernel corn drained (recommend: Del Monte Summer Crisp corn)
- ½ green bell pepper diced
- ½ red bell pepper diced
- 2 green onions white and some of the green part, sliced thinly
- 1 tablespoon minced fresh Italian parsley
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
Instructions
- Combine all ingredients in a large bowl. Toss together until well mixed.
- Cover and refrigerate at least two hours (and up to 24) before serving.
Notes
- I rarely recommend a specific brand, but for this salad, I really like Del Monte's Summer Crisp corn. It's sweet and, well, crisp. Very crisp. And gives a nice texture contrast to the beans.
- It's important to let the salad sit for at least 2 hours so that all the flavors have a chance to blend together.
- Make sure the peppers and onions are diced small and roughly all the same size.
- Drain the corn and beans very well to prevent the finished salad from being watery.
- Is it okay to eat canned beans without cooking them? Yes, it is. The canning process actually cooks the beans. However, you should rinse them if you won't be cooking them any further in your recipe. They're often used in salads, dips, and sandwiches without any further cooking.
- Substitute fresh cilantro for the parsley for more of a Tex-Mex flavor.
- Try avocado oil in place of the olive oil.
- Add a minced, fresh jalapeno for a bit of heat.
- If you prefer a stronger onion flavor, try using diced red onion.
- Try substituting canned pinto or kidney beans.
- To give the salad a complex, smoky flavor, sprinkle in a little dried chipotle powder or smoked paprika.
- Use lemon instead of lime.
- Add some diced mango to up the sweetness.
- Add a diced avocado for a dose of healthy fats.
- Storing: This recipe can be stored in an airtight container in the refrigerator for up to 5 days. It also travels well and can be easily transported to events. Toss well before serving.
- Freezing: The fresh vegetables in this salad will turn to mush if frozen and defrosted. Just enjoy it fresh or refrigerated.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Bean Salad Recipes ...
- Mediterranean Bean Salad from The Recipe Well
- Five Bean Salad with Garlicky Mustard Dressing from Foolproof Living
- Tomato and Green Bean Salad from Leite's Culinaria
Deirdre says
Lots of lovely healthy food stuff, it looks very colourful and tasty. Shall make this when we get some good weather (It is terrible at present wet and very cold) and we can sit outside and enjoy. Thank you for recipie.
Deirdre
Stacey says
I make a very similar salad to this one that gets rave reviews every time. I am not a green pepper fan, not a pepper fan, period. But I LOVE this salad/salsa. Thought I'd share for the non-green pepper fans since it is so close to your recipe.
1 can black beans, drained and rinsed
1-2 cans white shoepeg corn (Green Giant brand is the only one I've ever found, I think it also says "steam crisp"on the can)
1 red, 1 orange & 1 yellow pepper, diced
chopped scallion to taste (optional)
1/4 c olive oil
1/4 c apple cider vinegar
2 Tbsp sugar
1 container feta cheese
put chopped peppers, black beans, corn & scallions (if you use them) into a bowl. Mix olive oil, vinegar & sugar together then pour over veggies and mix well. Wait to add feta until right before serving.
We usually eat this with tortilla scoops. My 12 yr. old and I could eat this until we feel ill, lol.
Katrina says
I just made a very similar salad, except I used cilantro instead of parsley and I added an avocado (and fresh corn instead of canned). Oh, and a finely diced jalapeno pepper, and it's still not spicy enough for my husband. ;) Good stuff!
Lana Stuart says
That sounds delicious, Katrina! I think avocado would be perfect in this salad.
Joy says
I make this often. I do use cilantro in place of the parsley as a rule and include about 1/2 of finely diced jalapeno. It is really good with grilled /roasted corn, I save a few ears from another meal. This is such a great and versatile recipe and is so very good and refreshing.
Lana Stuart says
It would be great with the grilled corn, Joy! I also use cilantro and jalapeno sometimes when I want a more southwestern style salad.
Anna says
Thanks for the recipe! I made it for a family get- together and it was a hit! Some ate it as a salad and others liked it as a dip with tortilla chips.
Jayme says
Found this on Pinterest. I love it!! I actually used a whole red pepper and whole green pepper. It's fantastic! Excited to make it when summer comes around!
Lana says
So glad you like it, Jayme. It's one of our favorites especially for summer.
Laura Collins says
Doing this would definitely good for my kids. It looks so nutritious. I'll print the recipe out and make it at home. Thanks for it. :)
Tickled Red says
Have fun with the grand babies!We just love making bean salads like this for quick healthy lunches. Can't wait to try yours darlin' :D
Lana says
Thanks, sweetie! We're already having a ball and have tons of stuff planned!
Jamie says
What fun! Enjoy this time with the grandkids! And this is just the kind of quick kind of lunch we turn to all summer long: fast, healthy, inexpensive, cool and delicious!
vi herron says
have fun with the grands lana........ and stick your nose in fb every once in a while
i'll be painting, and painting and, well, ................. painting
Lana says
Thanks, Vi, we will! Enjoy your painting.