Black Bean and Corn Salad

This black bean and corn salad is one of those recipes I keep coming back to all summer long. It’s bright, crunchy, packed with plant-based protein, and requires zero cooking. I started making this as a quick side for cookouts, but now I throw it together for weekly meal prep just as often. It holds up beautifully in the fridge and honestly gets better as it sits.

What I love about this version is the simplicity of the dressing. No lime, no cumin, no blender required. Just red wine vinegar and olive oil, which lets the fresh vegetables do the talking. It pairs perfectly alongside something off the grill, like my grilled BBQ chicken breasts or cilantro lime chicken burgers. Or honestly, just grab some tortilla chips and call it a day.

Why I Love This Black Bean and Corn Salad Recipe

• No cooking required: Just chop, toss, and done. No stove, no oven, no timing to worry about, which makes it my go-to when I want something fresh on the table fast.
• It’s a true make-ahead winner: The flavors deepen the longer it sits, so making it the night before a cookout or at the start of the week actually makes it better, not worse.
• Works as a side and a dip: Set out a bowl with tortilla chips and it disappears instantly. You may want to add a side of easy guacamole too if you’re serving a crowd!
• Pantry-friendly ingredients: Canned black beans and frozen corn mean I can pull this together any time. While I have the black beans out, I’ll sometimes grab two cans and make a batch of my black bean burgers for the grill too.

Black Bean and Corn Salad Ingredients

• sweet frozen corn kernels – I like using frozen corn for ease. One 16 oz bag is perfect. If it’s summer and you have fresh corn on the cob, that works beautifully here too. You’ll need about 4-5 ears to get enough kernels.
• black beans – one can of black beans, drained and rinsed well. You can cook them from dry if you prefer, but canned is my go-to for a 10-minute recipe.
• red bell pepper: adds a nice pop of color and a little sweetness. Any color bell pepper works in a pinch.
• red onion – finely chopped so you get the flavor without an overwhelming bite. If you prefer something more mild, yellow onion works too.
• red wine vinegar – the base of the dressing. It’s tangy, bright, and pairs really well with the olive oil and fresh veggies.
• fresh parsley – fresh herbs make a real difference here. Not a parsley fan? Swap in fresh cilantro for a more Southwest-style flavor.
• olive oil – balances out the vinegar and adds healthy fats to the salad.

Find the full ingredient list with measurements in the recipe card below.

How to Make Black Bean and Corn Salad

This easy black bean salad comes together in minutes and is totally no-fuss:

Step 1: In a large bowl, combine the corn, black beans, bell pepper, and red onion.

Step 2: Add the parsley, red wine vinegar, olive oil, salt, and pepper. Toss until everything is well coated and evenly mixed. Serve right away or chill in the fridge until you’re ready to dig in.

What to Serve with Black Bean and Corn Salad

This salad is one of those sides that works with just about anything. Here are some of my favorite ways to serve it:

• With grilled fish: Spoon it alongside grilled salmon or for a simple, colorful summer dinner. The flavors are so complementary together.
• For taco night: Pile it on top of fish tacos, shrimp tacos, or chicken tacos in place of slaw for an extra burst of flavor and texture. Trust me on this one, it is a game changer.
• As a chunky dip: Set it out with tortilla chips at your next cookout. It holds up at room temperature really well and honestly disappears faster than any store-bought dip ever would.
• For a burger topping: Stack it on top of my turkey burger or tempeh veggie burger as a fresh, flavorful topping instead of the usual condiments. So good and so satisfying.

How to Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors will continue to meld as it sits, making it even more delicious the next day.

Just give it a quick stir before serving. If you’re adding avocado or cheese, wait to mix those in until right before eating to keep things fresh.

Frequently Asked Questions