Black Bean and Corn Salad
My Black Bean and Corn Salad is a refreshing mix of fresh and canned vegetables that comes together in 10 minutes with no cooking at all. It’s a delicious low-fat, high-protein dish that’s great for picnics, cookouts, or weeknight dinners!
When your 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 my Black Bean and Corn Salad.
It’s low in fat, high in flavor, and has a healthy dose of protein from the beans. They’re not only packed with protein, but they also contain fiber, antioxidants, and a variety of vitamins, making them a really healthy choice. Best of all, this recipe requires no cooking whatsoever!
If you can open a few cans and cut up some veggies, you can make this simple, high-protein black bean salad recipe. You’ll simply 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.
Recipe Quick View
Cuisine: American
Cooking Method: None!
Total Time: 10 Minutes
Servings: 4
Primary Ingredient(s): Canned black beans, canned corn, bell peppers, green onions, lime juice
Skill Level: Easy
Why I Love This Recipe
- It’s very budget-friendly.
- No cooking means no heating up the kitchen.
- Perfect for summer barbecues or picnics.
- Great side dish for Taco Tuesdays!
- Compliments many different types of protein.
Key Ingredient Notes
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- Canned Black Beans — Drained and rinsed canned black beans, along with corn, make up the bulk of the salad. They’re nutritious (packed with protein!), and the canning process gives them just the right texture. My favorite brand for almost any canned beans is Bush’s. They’re reliable for great quality products.
- Canned Whole Kernel Corn — Corn adds its natural sweetness and a crunchy texture to the salad. For this recipe, I recommended Del Monte Summer Crisp corn.
- Green Onions — They add a mild onion flavor without overpowering the dish.
- Fresh Italian Parsley — The parsley is optional, but it does add a nice, fresh herbal taste and extra color.
- Extra Virgin Olive Oil — Together with the lime juice, it creates a dressing for the salad.
- Lime Juice — The juice of a fresh lime adds a bright bit of acidity and balances all the other flavors in the salad.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I 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 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, smoked paprika, or cumin.
- Use lemon instead of lime.
- Add some diced mango to up the sweetness.
- Add a diced avocado for a dose of healthy fats.
- Add crumbled cotija cheese and serve as a dip with tortilla chips or Fritos Scoops.
Storing and Freezing
- Storing: This canned corn and black bean salad 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.
Prep Ahead
This is a great recipe for making ahead! It 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.
More Recipes You’ll Like
If you like this recipe, then you’ll also want to take a look at My Favorite Greek Salad, Classic Macaroni Salad, Sweet Corn Salad with Seared Sea Scallops, Mexican Style Corn Salad, Warm Vegetable Salad, Southern Tomato Cracker Salad, Tomato and Avocado Salad, and Black-Eyed Pea Salad recipes!
Questions About Black Bean and Corn Salad
You can use frozen corn, but you’ll 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.
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. Canned beans are often used in salads, dips, and sandwiches without any cooking because the canning process actually cooks the beans. However, you should rinse them if you won’t be cooking them any further in your recipe.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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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
- 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 for at least two hours, and up to 24 hours, before serving.
Notes
- I highly recommend Del Monte’s Summer Crisp corn for this recipe. It’s 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.
- Drain the corn and beans very well to prevent the finished salad from being watery.
- 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. Not suitable for freezing.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 4, 2012. It has been updated with new photos and additional information.
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
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.
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!
That sounds delicious, Katrina! I think avocado would be perfect in this salad.
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.
It would be great with the grilled corn, Joy! I also use cilantro and jalapeno sometimes when I want a more southwestern style salad.
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.
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!
So glad you like it, Jayme. It’s one of our favorites especially for summer.
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. :)
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
Thanks, sweetie! We’re already having a ball and have tons of stuff planned!
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!
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
Thanks, Vi, we will! Enjoy your painting.