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!
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PinDescription
Meet your new go-to cookout dish! This colorful black bean and corn salad is super healthy and takes only minutes to prepare.
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!
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:
VeggieGirl says
April 14, 2009 at 9:03 amGRRREAT potluck dish for Easter (or anytime)!!
jessy says
April 14, 2009 at 9:19 amwe 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!
ksgoodeats says
April 14, 2009 at 9:39 amI have never had succotash – sounds great!
Rose says
April 14, 2009 at 9:43 amDelish! I love bean salads.
verbalriot says
April 14, 2009 at 10:17 amThat IS really easy. And the ingredients are easy to have on hand all the time. Thanks!
runsarah says
April 14, 2009 at 10:44 amThat looks amazing — I love bean aslad!
Pearl says
April 14, 2009 at 10:48 amoh that photo of the black bean succotash looks scrumptious! i love the veggies!
Julie says
April 14, 2009 at 11:36 amWow that looks SO great!!
gina (fitnessista) says
April 14, 2009 at 11:58 amthat looks delicious! thanks so much for posting the recipe 😀
have a great day <3
zestycook says
April 14, 2009 at 2:47 pmThis looks amazing! Thanks for sharing.
zesty
Diana (Soap & Chocolate) says
April 14, 2009 at 3:53 pmMmm, that reminds me of a dish my mom makes! I think it’s time I did it myself. 🙂
Marissa says
April 14, 2009 at 4:39 pmYum! I bet that tastes better each day!
glidingcalm says
April 14, 2009 at 5:33 pmthat looks and sounds amazing! thanks for the recipe!
Sharon says
April 14, 2009 at 8:22 pmMmmm, super colorful. Looks delicious!
theskinnyplate says
April 14, 2009 at 9:05 pmLooks amazing!!
broccolihut says
April 14, 2009 at 11:33 pmYum! I love black bean and corn together–I call it “bumble bee” salad.
Shannon (The Daily Balance) says
April 15, 2009 at 9:46 amlooks delish! and SO easy! Thanks for sharing 😉
Heather Eats Almond Butter says
April 15, 2009 at 11:32 amThat’s it? Wow, so easy and sounds delicious. Definitely bookmarking this one. Thanks!
Meghan Telpner says
April 15, 2009 at 2:37 pmBean 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.
Hangry Pants says
April 15, 2009 at 10:21 pmGreat dish – thanks for sharing!
Erin @ Her Heartland Soul says
May 22, 2015 at 10:27 amOh yum! Dishes like these are my favorite!
aspoonfulofnature says
May 22, 2015 at 10:42 amalways love to eat a colourful dish!!! yumm
https://aspoonfulofnature.wordpress.com/
Cara's Healthy Cravings says
May 22, 2015 at 12:26 pmI love side dishes like this, as they can easily be made ahead of time and they get better with “age.” Happy weekend to you!
Millie | Add A Little says
May 23, 2015 at 3:19 amThese look so delicious! I love the look of the succotash and that sweet potato salad mmm!
markmymiles says
May 23, 2015 at 7:09 amI am making this this weekend! Thank you!
Paris Ogletree says
May 24, 2015 at 3:23 amWhat a great looking recipe! That sounds great. I think my family would love this. thanks for sharing.
bemomstrong says
May 26, 2015 at 6:33 amMy SIL makes that and it is delish! Hope you had a great Memorial Day!
emma
Reynaldo Anderl says
June 8, 2015 at 3:03 amWhat a great looking recipe! I am so making that next week!! One pan, healthy, tasty, easy! This sounds great! Thanks for the recipe!
Willie Goren says
June 9, 2015 at 7:34 amI LOVE a one pot meal. This looks and sounds great. We will be having this!
Lola says
June 9, 2015 at 9:50 amApproximately 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.
Brittany Mullins says
June 9, 2015 at 10:58 amHi 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.
Lola says
June 9, 2015 at 11:30 amThanks 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.
Herb Santanna says
June 10, 2015 at 4:08 amcan’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.
Nutmeg Nanny says
May 8, 2016 at 11:15 pmI LOVE the succotash too! I love it even more when it’s as beautiful as this dish looks!