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!

Black Bean and Corn Salad

4 from 71 votes
Meet your new go-to cookout dish! This colorful black bean and corn salad is super healthy and takes only minutes to prepare.
Serving bowl with black bean and corn salad. Spoon is in the bowl.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


  • 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 recipe Calories: 252kcal Carbohydrates: 44g Protein: 11g Fat: 6g Polyunsaturated Fat: 2g Sodium: 621mg Fiber: 11g Sugar: 7g
Course: Salad
Cuisine: American
Keyword: black bean and corn salad


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Recipe Rating

    1. Holly Hooper
      November 1, 2021 AT 10:45 am

      5 stars
      This is a great tip! I am writing 31 days of creative homemaking and I have a slow cooker tips post coming up! Will definitely link over to this post! Gotta love that slow cooker…such a miracle worker!

    2. Ashley Jones
      September 12, 2021 AT 11:14 pm

      5 stars
      I need more recipes like this in my back pocket for when it’s a crazy night and we have no groceries and i don’t know what else to make.

    3. Kelly Hubbard
      August 31, 2021 AT 2:24 am

      5 stars
      Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!

      1. Brittany Mullins
        August 31, 2021 AT 10:42 am

        Ah yay!! So pumped this recipe was a hit, Kelly! Thanks for trying it out and coming back to leave a review and star rating. It means so much to me!

    4. Shweta
      July 22, 2021 AT 5:57 am

      5 stars
      So yummy and fresh!! Thanks for such a simple, quick and satisfying recipe!

      1. Brittany Mullins
        July 22, 2021 AT 1:20 pm

        So glad you enjoyed this recipe, Shweta! Thanks for making it and coming back to leave a review. I really appreciate it!

    5. Joseph Donahue
      July 14, 2021 AT 1:40 am

      5 stars
      Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try.

      1. Brittany Mullins
        July 14, 2021 AT 11:13 am

        Ah yay! This makes me so happy to hear! So glad this recipe was a success, Joseph. Thanks for the review 🙂

Parchment paper lined with protein balls.


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