Black Bean and Corn Salad

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

This post contains affiliate links.

• 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 – recommended: Del Monte Summer Crisp corn).
• 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)

How to Make Black Bean and Corn Salad

1. Drain and rinse the black beans.
2. Drain the whole kernel corn.
3. Dice the bell peppers and green onions and mince the parsley. Toss all the above into a mixing bowl.
4. Add the olive oil, lime juice, salt, and pepper.
5. Cover and refrigerate for at least two hours, and up to 24 hours, before serving.

Recipe Tips

• 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 few halved cherry tomatoes to the mixture.
• Add one or two very finely minced garlic cloves.
• 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.

Can I make Black Bean and Corn Salad in advance?

Absolutely! The recipe should be made at least two hours in advance for the flavors to blend. It can easily be prepared up to two days ahead and stored in the refrigerator until you’re ready to serve.

Can I use frozen corn kernels instead of canned corn?

You can use frozen corn but will need to defrost it first. The easiest way is to pour the frozen kernels into a strainer and let them sit under a slow stream of cool running water for a few minutes. Then drain them very well and add to the salad.

Are black beans good for you?

Yes! They contain protein, fiber, antioxidants, and a variety of vitamins and minerals making them a very healthy option.

Are canned beans healthy?

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.

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.