Corn and Black Bean Salad
This corn and black bean salad is a favorite summer meal prep side dish in my house. Bright and refreshing while still being nutritious and filling, it’s the perfect way to take advantage of all the seasonal produce from our local farmers’ markets! Like my easy peach cobbler, I originally found this recipe when rifling through my grandma’s old recipe box. Now, it’s a meal prep side dish we make every year.
Why You’ll Love this Black Bean Salad Recipe
- Quick & Easy: The only part of this recipe that takes any effort is chopping the veggies. Once that’s done, just toss everything together, and it’s good to go.
- Versatile: Switch up the seasonings, add different veggies, include more beans, or top the salad with protein. Truly, there’s no right or wrong way to assemble this dish. So, feel free to get creative and make it your own!
- Great for Meal Prep: This black bean and corn salad tastes even better after a day or two in the fridge, because the flavors have time to meld.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Corn: I typically use canned corn to keep things easy. However, if you have fresh corn, it tastes even better!
- Black Beans: Make sure to drain and rinse your beans before adding them to the salad! I’ve also made this recipe with chickpeas. Feel free to swap the beans or add more, depending on what you have on hand.
- Veggies: Red onion, red pepper, yellow pepper, and green pepper add lots of color, a satisfying crunch, and a slight bite, along with nutrients and fiber, of course.
- Garlic: I always measure garlic with my heart. So, feel free to add more if you’re a garlic fan, like me.
- Olive Oil: This forms the base of the dressing and adds rich flavor to the salad.
- Lime Juice: Don’t skip this! The touch of acidity is needed to brighten the dressing.
- Cilantro: Fresh parsley tastes great, too, if preferred.
- Red Wine Vinegar: Paired with the oil, this creates a simple red wine vinaigrette, giving the salad a rich, tangy kick. Do not substitute apple cider vinegar or any other type of vinegar, or the flavor won’t be the same.
Tip: Want more flavor? Try adding a sprinkle of feta cheese, too.
Serving Suggestions
This corn and black bean salad can easily be served as a light main course. However, I like to top it with baked chicken breast or shrimp. Or, try serving it as a side with any main course.
It also makes for a tasty snack or appetizer! Pair it with tortilla chips for dipping.
Corn and Black Bean Salad
Equipment
- 1 Large Bowl
Ingredients
- 1 (15.25 ounce) can corn, drained
- 1 (15.25 ounce) can black beans, drained and rinsed
- 1/2 cup red onion, chopped
- 1/2 clove garlic, minced (or to taste)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1/4 cup olive oil
- 4 Tablespoons red wine vinegar
- 1 teaspoon lime juice
- 1 teaspoon fresh cilantro, chopped
Instructions
- Combine all the vegetables and beans in a large bowl.1 (15.25 ounce) can corn,, 1 (15.25 ounce) can black beans,, 1/2 cup red onion,, 1/2 clove garlic,, 1 red bell pepper,, 1 yellow bell pepper,, 1 green bell pepper,
- Add the wet ingredients.1/4 cup olive oil, 4 Tablespoons red wine vinegar, 1 teaspoon lime juice
- Toss to combine.
- Add the cilantro, and gently toss to combine.1 teaspoon fresh cilantro,
- Getcha some of that!
Notes
Nutrition
More Easy Side Dish Recipes
- Chicken Bacon Ranch Pasta Salad
- Greek Yogurt Broccoli Salad
- 10 Minute Sauteed Zucchini
- Garlic Roasted Potatoes
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