Black Bean and Corn Salad

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 white 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, bell pepper and cilantro in a white 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!

Print
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Black bean and corn salad with red onion, bell pepper and cilantro in a white bowl.

Black Bean and Corn Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

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

  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.

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:

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Recipe rating

    40 comments
    1. Hannah Flack
      June 9, 2020 AT 6:35 am

      Delish – absolutely delish! Made this for dinner tonight and I cannot wait to enjoy leftovers for lunch tomorrow. Thanks for a great-tasting crockpot recipe!!

      1. Brittany Mullins
        June 9, 2020 AT 2:28 pm

        Ahh yay!! I’m so glad you enjoyed this salad, Hannah. Thanks so much for trying it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    2. Alisha Ross
      January 24, 2020 AT 1:54 am

      I love making cookies, breads and anything the kids want to help me with.

    3. Nutmeg Nanny
      May 8, 2016 AT 11:15 pm

      I LOVE the succotash too! I love it even more when it’s as beautiful as this dish looks!

    4. Herb Santanna
      June 10, 2015 AT 4:08 am

      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.

    5. Lola
      June 9, 2015 AT 9:50 am

      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.

      1. Lola
        June 9, 2015 AT 11:30 am

        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.

      2. Brittany Mullins
        June 9, 2015 AT 10:58 am

        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.

    6. Willie Goren
      June 9, 2015 AT 7:34 am

      I LOVE a one pot meal. This looks and sounds great. We will be having this!

    7. Reynaldo Anderl
      June 8, 2015 AT 3:03 am

      What a great looking recipe! I am so making that next week!! One pan, healthy, tasty, easy! This sounds great! Thanks for the recipe!

    8. bemomstrong
      May 26, 2015 AT 6:33 am

      My SIL makes that and it is delish! Hope you had a great Memorial Day!
      emma

    9. Paris Ogletree
      May 24, 2015 AT 3:23 am

      What a great looking recipe! That sounds great. I think my family would love this. thanks for sharing.

    10. markmymiles
      May 23, 2015 AT 7:09 am

      I am making this this weekend! Thank you!

    11. Millie | Add A Little
      May 23, 2015 AT 3:19 am

      These look so delicious! I love the look of the succotash and that sweet potato salad mmm!

    12. Cara’s Healthy Cravings
      May 22, 2015 AT 12:26 pm

      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!

    13. Erin @ Her Heartland Soul
      May 22, 2015 AT 10:27 am

      Oh yum! Dishes like these are my favorite!

    14. Hangry Pants
      April 15, 2009 AT 10:21 pm

      Great dish – thanks for sharing!

    15. Meghan Telpner
      April 15, 2009 AT 2:37 pm

      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.

    16. Heather Eats Almond Butter
      April 15, 2009 AT 11:32 am

      That’s it? Wow, so easy and sounds delicious. Definitely bookmarking this one. Thanks!

    17. Shannon (The Daily Balance)
      April 15, 2009 AT 9:46 am

      looks delish! and SO easy! Thanks for sharing 😉

    18. broccolihut
      April 14, 2009 AT 11:33 pm

      Yum! I love black bean and corn together–I call it “bumble bee” salad.

    19. theskinnyplate
      April 14, 2009 AT 9:05 pm

      Looks amazing!!

    20. Sharon
      April 14, 2009 AT 8:22 pm

      Mmmm, super colorful. Looks delicious!

    21. glidingcalm
      April 14, 2009 AT 5:33 pm

      that looks and sounds amazing! thanks for the recipe!

    22. Marissa
      April 14, 2009 AT 4:39 pm

      Yum! I bet that tastes better each day!

    23. Diana (Soap & Chocolate)
      April 14, 2009 AT 3:53 pm

      Mmm, that reminds me of a dish my mom makes! I think it’s time I did it myself. 🙂

    24. zestycook
      April 14, 2009 AT 2:47 pm

      This looks amazing! Thanks for sharing.

      zesty

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