Black Bean and Corn Salad
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This bright and colorful black bean and corn salad comes together in just 10 minutes with simple pantry ingredients. It’s the perfect no-cook side for summer cookouts, potlucks, and meal prep.

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.
Table of Contents
- Why I Love This Black Bean and Corn Salad Recipe
- Black Bean and Corn Salad Ingredients
- How to Make Black Bean and Corn Salad
- Brittany’s Tips
- What to Serve with Black Bean and Corn Salad
- How to Store Leftovers
- Frequently Asked Questions
- More Summer Salads to Try
- Black Bean and Corn Salad with Red Wine Vinaigrette Recipe
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.
“YUMM! This salad is bursting with flavor and is the perfect side for grilling out. Will DEFINITELY make again. Thank you 🙂”
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.
Brittany’s Tips
- Thaw your corn quickly: Place the frozen corn in a colander and run cool water over it for a few minutes until fully thawed, then pat dry. I cannot stress this enough, do not skip the pat dry step or your dressing will end up watered down.
- Let it marinate: If you have the time, let the salad chill in the fridge for at least 30 minutes before serving. Trust me on this one, the flavors come together so much better and it’s worth the wait.
- Add some heat: Dice up a fresh jalapeño and toss it in if you want a little kick. I love doing this when I’m serving it alongside tacos or anything with a bold flavor profile.
- Bulk it up: Stir in some cooked quinoa or diced avocado to turn this into more of a hearty main dish. I’ve done this for lunch meal prep many times and it is so satisfying.

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
Yes, and I actually recommend it! This salad tastes even better after a few hours in the fridge once the flavors have had time to meld together. Make it the morning of your cookout and thank yourself later.
Absolutely. If fresh corn is in season, use it. You can use it raw straight off the cob or grill it first for a smokier flavor. You will need about 4-5 ears to get enough kernels.
The biggest thing is making sure your corn is fully thawed and patted dry before adding it to the bowl. Excess moisture from the corn is usually the culprit.
Definitely. Grilled chicken or honey garlic shrimp are great additions if you want to turn this into more of a main dish. You can also stir in some cooked quinoa for a plant-based protein boost.
More Summer Salads to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

Black Bean and Corn Salad with Red Wine Vinaigrette
Ingredients
Instructions
- Combine corn, black beans, bell pepper and red onion in a large bowl.1 bag 16 oz sweet frozen corn kernels, defrosted*, 1 15 oz can black beans, drained and rinsed, 1 large red bell pepper, chopped, ½ large red onion, finely chopped
- Stir in the vinegar, parsley, olive oil, salt and pepper.2 tablespoons red wine vinegar, 3 tablespoons chopped parsley leaves, 1 tablespoon olive oil, 1 teaspoon sea salt, ½ teaspoon fresh ground pepper
- Serve right away or chill in the fridge until ready to serve. Store leftovers in a covered dish in the fridge.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Give it a stir before serving.
- Fresh corn: If fresh corn is in season, use it. You will need about 4-5 ears to get enough kernels. You can also grill the corn first for a smokier flavor.
- Thaw corn quickly: Place frozen corn in a colander and run cool water over it until thawed, then pat dry before adding to the bowl.
- Herb swap: Not a parsley fan? Fresh cilantro works great here for a more Southwest-style flavor.
- Add heat: Dice up a fresh jalapeño and toss it in for a little kick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!


















Quick, easy, and delicious even if you don’t have parsley. I added one large garlic clove.
Yay! So glad this recipe was a hit. Thanks for making it and for coming back to leave a review!
This was SO good! I’m definitely going to be making this the next time there’s a BBQ.
This was so delicious! I forgot to get parsley at the store (dang it!) but had some cilantro in the fridge – so I substituted that in and it turned out great! Whew! My family LOVED this dish (& a great way to sneak in veggies and fiber too!) Thank you for this fantastic recipe! ツ
WOO! This is such a win, Gina. I am so glad you and your family are loving this salad and it turned out fabulous for you. Thank you for coming back and sharing your review & star rating, I really appreciate it!
So quick and delicious! My family Loves this!
Yay! I am so glad this recipe is a hit for you and your whole family, Kim. Thank you for sharing your review + star rating, it means so much to me!
Beautiful and delicious. I marinated the onions in the vinegar and salt for few minutes to reduce the bite.
WOO! Sounds delicious, glad you are loving this salad, Sharon. Thank you for sharing your review + star rating, I really appreciate it!