Black Bean and Corn Salad

This Black Bean and Corn Salad recipe is always a hit! With sweet corn, hearty beans, lots of veggies, a honey-lime vinaigrette, and just a little bit of heat, it’s packed with flavor, color, and texture.

When you need an easy side to bring to a potluck, serve at a backyard barbecue, or pair with grilled shrimp tacos, this black bean and corn salad is IT. You can even scoop it up with tortilla chips like a salsa! Basically, this recipe is a total multitasker. 

This zippy Tex-Mex black bean and corn salad starts with a base of—you guessed it!—black beans and corn. Bell peppers add color and crunch, while red onion infuses the salad with pungent, savory flavor. I like to throw in some cherry tomatoes to make it summery, while jalapeño adds some heat, and avocado adds richness. 

The whole shebang is tied together with a fantastic honey-lime vinaigrette, which has plenty of Southwestern spices and the perfect balance of sweet and tangy. The acid in the vinaigrette mellows the onion and breaks down the avocado a bit over time, which makes the salad slightly creamy.

And don’t worry about leftovers—this black bean and corn salad only gets better as the flavors meld together overnight! (But also, I don’t think there will be leftovers. It is that good!)

Ingredients for Black Bean and Corn Salad

For the full quantities and measurements, scroll down to the recipe card.

• Black Beans – Canned black beans are easy and convenient; just be sure to rinse and drain them well.
• Corn – You can use frozen and thawed sweet corn, but it’s even better if you can use fresh summer corn. It’s the best! (You could also use grilled corn to add a smoky element to this black bean and corn salad.)
• Grape Tomatoes – I like to use grape tomatoes instead of diced tomatoes because they don’t release as much juice into the salad.
• Bell Peppers – I use red and orange, but yellow is fine too.
• Red Onion – As noted above, the vinaigrette will tame some of the onion’s bite, but if you prefer an even milder option, you can use green onions instead.
• Jalapeño – Add as much or as little as you like, depending on your heat tolerance. Leaving the ribs and seeds in the pepper will make the salad spicier.
• Cilantro – If you’re not a fan, you can leave it out, but I love the fresh flavor this adds.
• Avocado – Everything is better with avocado! 
• Lime Juice – Make sure you use freshly squeezed juice for the best flavor.
• Olive Oil – If you have a high-quality EVOO you can use that here since this recipe isn’t heated and smoke point isn’t an issue, but there’s no need—any decent oil is fine. 
• Honey – To balance the tartness of the vinaigrette. If you want to make a vegan black bean and corn salad, swap in agave nectar.
• Seasonings – Ground cumin, chili powder, ground cayenne, and kosher salt.

How to Make Black Bean and Corn Salad

The full recipe directions are in the recipe card below, but here’s a brief overview of the steps for making black bean and corn salad.

1. Combine. Add the black beans, corn, tomatoes, pepper, onion, jalapeño and cilantro to a large bowl, then add the avocado on top.
2. Make the dressing. Whisk everything together in a small bowl or liquid measuring cup.
3. Dress the salad. Pour the dressing into the bowl and gently fold. Chill until serving.

Tips for Making Black Bean and Corn Salad

This recipe is simple to put together, but these tips will help you make it perfect.

• Add the avocado later if you’re making it in advance. Avocado tends to brown quickly, so if you’re planning on making this salad more than an hour or two ahead of time, it’s best to add the avocado right before serving for maximum freshness.
• Adjust the spice level to your preference. If you prefer a spicier salad, feel free to add more jalapeño or cayenne pepper. On the other hand, if you prefer a milder flavor, reduce the amount of these ingredients or omit them altogether. It will still taste good!
• Get creative. Like Avocado Corn Salad, this black bean and corn salad is super versatile. You can add quinoa, diced mango, Israeli couscous, whatever!
• Let the flavors meld. For maximum flavor, it’s best to let the salad sit in the fridge for at least an hour before serving. This will allow the flavors to come together.

What to Serve With Black Bean and Corn Salad

Serve the black bean and corn salad alongside or as a topping for any of these recipes:

• Salsa Chicken
• Baked Chicken Tacos
• Sour Cream Chicken Enchilada
• Fajita Chicken Quesadilla
• Smash Burgers
• The Best Oven Baked Chicken Breast
• Carne Asada Tacos

More Salad Recipes

• Citrus Avocado Salad
• Buffalo Chicken Salad
• Mediterranean Orzo Salad
• Red Potato Salad
• Three Bean Salad
• Broccoli Cauliflower Salad

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