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–+ servings
A bowl of corn and black bean salad with a spoon sticking out.

Corn and Black Bean Salad

This corn and black bean salad recipe is my favorite way to take advantage of fresh summer produce! Bright and tangy in flavor, it's a filling side dish or main course that's quick to prepare and perfect for meal prep, tasting even better the next day!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 servings
Calories 341 kcal

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

Storage: Leftover salad will keep fresh in an airtight container in the fridge for 3-4 days. Give it a quick stir to redistribute the ingredients before serving. 

Nutrition

Serving: 1servingCalories: 341kcalCarbohydrates: 41gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 597mgPotassium: 753mgFiber: 10gSugar: 4gVitamin A: 1535IUVitamin C: 178mgCalcium: 59mgIron: 3mg
Keyword black bean and corn salad, black bean corn salad, corn and black bean salad
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