Black Bean and Corn Salad

This colorful black bean and corn salad is loaded with veggies and takes only minutes to prepare. It’s the perfect summer side for your next cookout or BBQ.

Whether you’re having a backyard BBQ or heading to a potluck, I wanted to share one of my favorite healthy cookout dishes with you. It’s a black bean and corn salad, also known as black bean succotash, and it’s so easy to toss together.

The next time you find yourself needing a last minute BBQ dish I highly recommend trying this recipe.

Serving bowl with black bean and corn salad. Spoon is in the bowl.

Black Bean and Corn Salad = LOVE

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

  • It’s sweet, fresh and delicious.
  • It’s quick and easy.
  • You only need 9 ingredients (and that’s counting salt and pepper).
  • It’s colorful.
  • 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?

Ingredients measured out to make black bean corn salad: oil, vinegar, corn, pepper, onion, black beans, salt and pepper.

Black Bean and Corn Salad Ingredients

Here’s everything you need to make this simple salad:

  • sweet frozen corn kernels – I like using frozen corn kernels for ease, but you can absolutely use fresh sweet corn as well!
  • black beans – I used canned black beans, but you can totally cook them from dry beans if you’d like.
  • bell pepper – red bell pepper adds the perfect pop of color, but any color works if you’re in a pinch!
  • red onion – you can use yellow onion for a more mild onion flavor if you prefer, but I like the color (and flavor) that red onion adds to the salad.
  • red wine vinegar – a tangy base to the dressing that pairs really well with the vegetables and olive oil.
  • fresh parsley – I love the flavor that fresh herbs add to the salad. Fresh cilantro would also be delicious!
  • olive oil – oil helps to balance the vinegar and adds healthy fats to the salad.
  • sea salt and pepper – to season and bring all of the flavors together!

Mixing bowl with black bean and corn salad with a spoon and topped with cilantro.


The fun thing about this salad is how many variations there are! Here are some ways to switch it up:

  • Jalapeño – add in some spice with jalapeño. Just de-seed, dice and add as much as you’d like to the salad.
  • Grilled corn – if you’re using fresh sweet corn you can grill it for extra flavor. Cut it from the cob and make the salad as the recipe recommends. This will take the salad to a whole other level.
  • Grilled peppers – same with the peppers! Lightly char them for extra flavor.
  • Cilantro – like I mentioned above, this salad would be delicious with cilantro as well!
  • Beans – you can swap the black beans for a different type of bean if you’d like. Chickpeas would be delish!
  • Avocado – add some healthy fats and a delicious creaminess to the salad with chopped avocado.

Close up photo of black bean and corn salad.

How to Serve Black Bean and Corn Salad

This salad is super versatile! Here’s what I like to serve it with:

How to Store Leftovers

This salad stores super well… and honestly gets better with time as the flavors marinate together. Store in an airtight container in the refrigerator for 3-5 days.

Serving bowl with black bean and corn salad. Spoon is in the bowl.

More Summer Salads to Try:

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!

Serving bowl with black bean and corn salad. Spoon is in the bowl.

Black Bean and Corn Salad

Brittany Mullins
Meet your new go-to cookout dish! This colorful black bean and corn salad is super healthy and takes only minutes to prepare.
3.67 from 42 votes
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 4
Calories 252 kcal


  • 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


  • Toss together veggies and beans: Combine corn, black beans, bell pepper and red onion in a large bowl.
    Mixing bowl with chopped pepper, onion, corn and black beans before being mixed.
  • Add dressing: Stir in the parsley, vinegar, olive oil, salt and pepper.
    Mixing bowl with black bean and corn salad.
  • Serve: Serve right away or chill in the fridge until ready to serve. Store leftovers in a covered dish the fridge.


  • To defrost frozen corn: Run under cold water to quickly thaw and drain well. 
  • Fresh corn can be used here as well. You'll probably need 4-5 ears of corn to get 4 cups!


Serving: 1/4 of recipeCalories: 252kcalCarbohydrates: 44gProtein: 11gFat: 6gPolyunsaturated Fat: 2gSodium: 621mgFiber: 11gSugar: 7g
Keyword black bean and corn salad
Tried this recipe?Let us know how it was!
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Recipe Rating

    1. Susannah
      June 7, 2021 AT 6:36 pm

      5 stars
      This is delicious and so quick and easy to make. I lightly grilled the red pepper & as I didn’t have parsley I used cilantro.
      I had this with EBF Easy Quinoa Salad, some grilled chicken & burgers. It was perfect!

      1. Brittany Mullins
        June 8, 2021 AT 1:19 pm

        Ahh yay!! So glad you enjoyed this salad, Susannah! Thanks for trying it and for the review. I so appreciate it!

    2. Cathy
      May 24, 2021 AT 3:38 pm

      5 stars
      I did not have parsley instead used cilantro leaves spice delicious. Would definitely make again

      1. Brittany Mullins
        May 24, 2021 AT 5:49 pm

        So glad you enjoyed this salad, Cathy! Thanks for making it. I appreciate it. 🙂

    3. Lori Henderson
      May 23, 2021 AT 9:54 am

      5 stars
      Love it!

      1. Brittany Mullins
        May 24, 2021 AT 2:05 pm

        Yay!! So glad this recipe was a hit, Lori! Thanks so much for making it and coming back to leave a review. It means the world to me!

    4. Debbie
      May 18, 2021 AT 5:51 pm

      5 stars
      Here in MN I’ve seen this same salad called cowboy is SO good! I decided I’m going to bring it to our church picnic on Sunday.

      1. Brittany Mullins
        May 19, 2021 AT 11:25 am

        That’s so great, Debbie! Glad you’re enjoying it 🙂

    5. Laura
      May 18, 2021 AT 1:05 pm

      5 stars
      Made this today for a quick and easy lunch salad. Delicious!

      1. Brittany Mullins
        May 18, 2021 AT 2:43 pm

        I’m so glad this recipe was a hit, Laura! Thanks so much for the review. I really appreciate it!

Parchment paper lined with protein balls.


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