Black Bean Corn Salad
This fresh and healthy, Southwest black bean corn salad is easy to make with just a handful of ingredients. Enjoy served topped with avocado or as a dip for tortilla chips. It’s also a great addition to tacos!
Black Bean Corn Salad Ingredients
This bright and tangy, fresh salad calls for the following ingredients:
- Black beans. I used canned black beans but you can always cook your own if you prefer.
- Corn. Canned, fresh or frozen corn all work great. Try roasted corn for extra flavour!
- Cilantro. If you ask me, any Mexican or Southwest-inspired dish needs lots of cilantro. You’ll need a big handful, finely chopped.
- Bell peppers. I used 1 red bell pepper but you can use any colour or a a combination of colours.
- Jalapeno. You’ll need 1 jalapeno, de-seeded and finely chopped. Make sure you wash your hands after handling!
- Lime. You’ll need 1 fresh lime to zest to add the best tangy lime flavour to this salad.
- Dressing. The season the salad, I used chili powder, cumin, salt, pepper, maple syrup and vinegar.
How to Make this Salad
There’s not much to making this salad. All you need to do is chop up all the veggies and then mix everything in a bowl! So easy!
Drain and Rinse the beans
If you’re using canned black beans, drain them and give them a good rinse before adding to the salad. If you’re cooking your own, you’ll need about 1.25 cups cooked beans.
Add the corn and chopped veggies
Next, chop the red onion, bell pepper, cilantro, garlic and jalapeno, add to the bowl with the beans and mix it all up.
What Kind of Corn should i use?
I used frozen corn that quickly defrosted in the microwave. If you don’t use a microwave, you can thaw it in the fridge or heat it stovetop. Canned corn is also fine to use. If corn is in season, go ahead and use fresh corn on the cob, slicing the kernels off the cob once cooked.
Add Lime Zest
To add tangy lime flavour to the salad without extra liquid, I added 2 tsp of fresh lime zest. To make lime zest, simply grate the skin of a lime using a fine grate until you have about 2 tsp worth of “zest”. Add that right into the salad.
Add Southwest Spices and Mix
To flavour the salad, I used a simple chili powder and cumin combo, plus salt and pepper. If you want extra heat, you can add a pinch of cayenne or red pepper flakes but keep in mind it already has jalapeno.
Add a bit of vinegar and maple syrup to finish it off and that’s it! Mix it all up and it’s ready to serve.
Black Bean Corn Salad Recipe
This quick and easy, Southwest-inspired corn salad is perfect for a Summer side dish but can also standalone as a light main dish. This recipe is vegan, gluten-free, oil-free, refined sugar-free and a good source of plant-based protein and dietary fiber.
How to Serve
Serve this salad:
- topped with avocado
- topped with crushed tortilla chips
- as a dip for tortilla chips
- as a topping for tofu scramble
- added to a savory vegan breakfast bowl
- as a salsa added to any Mexican or Southwest dish
- as a quesadilla, burrito or taco filling
- added to brown rice burrito bowls
- as a light main dish
- as a side salad
This recipe is delicious as written but if you want to make it your own, go ahead and try adding 1/2 to 1 cup of any of the following:
- cooked brown rice or quinoa
- diced tomato
- cooked pasta such as rotini or penne
- cauliflower rice
More Easy Vegan Salads
Loving this healthy corn salad? You might like these too:
- Roasted Squash Farro Salad
- Avocado Corn Salad with Lime Dressing
- Vegan Taco Salad
- Roasted Beet Salad with Corn
- 1 14 oz. can black beans, drained and rinsed
- 1 cup corn kernels
- 1 jalapeno, de-seeded and minced
- 1/2 cup lightly packed cilantro, finely chopped
- 3 cloves garlic, minced
- 1 cup red onion, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 tsp lime zest
- 1 tsp white vinegar
- 1 tsp maple syrup
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- avocado for serving, optional
- Add all of the ingredients to a large bowl and mix well.
- Serve right away topped with avocado or store in the fridge in a sealed container for up to 3 days.
Keywords: southwest, cold, fresh, healthy, vegetarian, summer
This recipe was originally published July 12, 2014. I updated it September 2019 with new photos and a revamped recipe. The original recipe called for BBQ corn on the cob and cauliflower rice, otherwise it was the same. I omitted those ingredients to make a quicker, easier salad that works well year round.