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.
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?
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!
Meet your new go-to cookout dish! This colorful black bean and corn salad is super healthy and takes only minutes to prepare.
Scale
Ingredients
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
Instructions
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.
Notes
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
Nutrition
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:
[…] what to bring? Any of these healthy quinoa salad recipes would be great. A few other suggestions: Black Bean Succotash, Vegan Broccoli Raisin Salad, Mayo-Free Potato Salad, Quinoa and Black Bean Pasta Salad […]
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.
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.
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.
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!
subscribe
Print Recipe
Pin Recipe
Leave a comment
[…] Courtesy of Brittany, eatingbirdfood.com […]
I LOVE the succotash too! I love it even more when it’s as beautiful as this dish looks!
[…] what to bring? Any of these healthy quinoa salad recipes would be great. A few other suggestions: Black Bean Succotash, Vegan Broccoli Raisin Salad, Mayo-Free Potato Salad, Quinoa and Black Bean Pasta Salad […]
[…] following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select […]
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.
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.
I LOVE a one pot meal. This looks and sounds great. We will be having this!
What a great looking recipe! I am so making that next week!! One pan, healthy, tasty, easy! This sounds great! Thanks for the recipe!
My SIL makes that and it is delish! Hope you had a great Memorial Day!
emma
What a great looking recipe! That sounds great. I think my family would love this. thanks for sharing.
I am making this this weekend! Thank you!
These look so delicious! I love the look of the succotash and that sweet potato salad mmm!
I love side dishes like this, as they can easily be made ahead of time and they get better with “age.” Happy weekend to you!
always love to eat a colourful dish!!! yumm
https://aspoonfulofnature.wordpress.com/
Oh yum! Dishes like these are my favorite!
Great dish – thanks for sharing!
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.
That’s it? Wow, so easy and sounds delicious. Definitely bookmarking this one. Thanks!
looks delish! and SO easy! Thanks for sharing 😉
Yum! I love black bean and corn together–I call it “bumble bee” salad.
Looks amazing!!
Mmmm, super colorful. Looks delicious!
that looks and sounds amazing! thanks for the recipe!
Yum! I bet that tastes better each day!
Mmm, that reminds me of a dish my mom makes! I think it’s time I did it myself. 🙂
This looks amazing! Thanks for sharing.
zesty
that looks delicious! thanks so much for posting the recipe 😀
have a great day <3
Wow that looks SO great!!
oh that photo of the black bean succotash looks scrumptious! i love the veggies!
That looks amazing — I love bean aslad!
That IS really easy. And the ingredients are easy to have on hand all the time. Thanks!
Delish! I love bean salads.
I have never had succotash – sounds great!
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!
GRRREAT potluck dish for Easter (or anytime)!!