Meet your new go-to cookout or BBQ dish! This colorful black bean and corn salad is loaded with veggies and takes only minutes to prepare. Vegan + gluten-free.

It’s Friday and I’m sure many of you will be grilling out or attending a party this weekend so I wanted to share one of my favorite healthy (and incredibly easy) cookout dishes with you. It’s a black bean and corn salad, also known as black bean succotash.

Black bean and corn salad with red onion and cilantro in a bowl.

Why I Love Black Bean and Corn Salad

Here’s why I love this black bean and corn salad:

  • It’s sweet, fresh and delicious.
  • It’s colorful.
  • It’s quick and easy.
  • Only 9 ingredients (and that’s counting s+p).
  • It pairs well with everything from burgers to grilled chicken and seafood. <– It’s amazing as a topping for grilled salmon.
  • Did I mention it’s quick and easy?

Black bean and corn salad with red onion and cilantro in a bowl.

The next time you find yourself needing a last minute BBQ dish. I highly recommend trying this recipe. This weekend, perhaps?!?

Basically all you have to do is pour the ingredients in a bowl and stir. How easy is that?

If you make this Black Bean and Corn Salad please be sure to leave a comment and star rating below letting me know how the recipe turned out. Your feedback is super helpful for the EBF team and other readers!


Black Bean and Corn Salad


Meet your new go-to cookout dish! This colorful black bean and corn salad is super healthy and takes only minutes to prepare.


  • 1 bag (16 oz) sweet frozen corn kernels, defrosted*
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 large red bell pepper, chopped
  • 1/2 large red onion, finely chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons chopped parsley leaves
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper


  1. Combine veggies and beans in a large bowl. Add the parsley, vinegar, olive oil, salt and pepper. Stir to combine. Best served cold or at room temp. Store leftovers in a covered dish the fridge.


  • Fresh corn can be used here as well. You’ll probably need 4-5 ears of corn to get 4 cups!
  • Category: Salad
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1½ cups
  • Calories: 145
  • Sugar: 3g
  • Fat: 2g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 7g

Keywords: black bean and corn salad

In the mood for something different, try one of my other veggie packed cookout side dishes:

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  1. can’t wait to try this one! On the cold versus hot note – I have had another version that was dressed in a thyme vinaigrette, meant to be eaten cold/room temp as a salad, it was also pretty yummy.

  2. Approximately how many portions are in this recipe? I’m planning to make that beautiful looking salad for my family and I’m expecting quite generous group of people, so I would like to make enough for all of us in one go. Thank you for sharing the recipe.

    • Thanks Brittany,
      I’m planning to serve it as a side dish, with some grilled meat, so I think that should be enough, because I’m planning to do second salad as well. Thank you for your prompt replay.

    • Hi Lola. The portions will depend on how you’re serving the dish. If you’re serving it as the main meal it should probably serve about 4 people. If you’re serving it as a side item, it should serve 6-8. It all depends on how big your servings are. 🙂 Hope this helps.

  3. Bean salads are the best. High protein and high fiber means we get full on only a little. And they are even better after a few days in the fridge. I am thinking I would go with green peas instead of the corn as I don’t do corn.

  4. we had a rock’n weekend – and i hope you enjoyed yours as well!

    i’m fo ‘sho gonna have to give your black bean succotash a try! i loooooove me some butter beans & red bell pepper – two of my favorites! mmmmmmmmmm! thanks for the recipe!

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