Black Bean and Corn Salad



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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.

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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

4.01 from 103 votes

Black Bean and Corn Salad

Meet your new go-to cookout dish! This colorful black bean and corn salad is super healthy and takes only minutes to prepare.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: black bean and corn salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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!

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

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

  4. 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.

  5. 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!

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

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

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

  9. 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. 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.

    2. 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.

  10. 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.

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

  12. 5 stars
    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. 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. 🙂

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

  13. 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. 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!

  14. 5 stars
    I did not have parsley instead used cilantro leaves spice delicious. Would definitely make again

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

  16. 5 stars
    Meals like this have been saving my hide this summer with baseball every night! Love the addition of the beans! Pinned 🙂

    1. Yay! So pumped this black bean and corn salad has been a hit, Harold! Thanks for the review 🙂

  17. 5 stars
    Easy, delicious and nutritious! I accompanied it with brown rice a some vegetables.Save me a lot of time!!!

    1. Woo!! So glad this black bean and corn salad was a hit, Micaela! Love that you served it with brown rice and veggies- sounds delish. Thanks for the review!!

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

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

  19. 5 stars
    Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!

    1. 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!

  20. 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.

  21. 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!

  22. 5 stars
    YUMM! This salad is bursting with flavor and is the perfect side for grilling out. Will DEFINITELY make again. Thank you 🙂

    1. I’m so happy to hear this, Cristina! Thanks for making it and coming back to leave a review. It means so much to me.

    1. So glad you liked this recipe, Melanie! Thank you for leaving a comment + review, I appreciate it!

    1. I’m so glad this salad was a hit. Thanks for making it and for coming back to leave a comment + review. I so appreciate it!

  23. 5 stars
    Beautiful and delicious. I marinated the onions in the vinegar and salt for few minutes to reduce the bite.

    1. WOO! Sounds delicious, glad you are loving this salad, Sharon. Thank you for sharing your review + star rating, I really appreciate it!

    1. Yay! I am so glad this recipe is a hit for you and your whole family, Kim. Thank you for sharing your review + star rating, it means so much to me!

  24. 5 stars
    This was so delicious! I forgot to get parsley at the store (dang it!) but had some cilantro in the fridge – so I substituted that in and it turned out great! Whew! My family LOVED this dish (& a great way to sneak in veggies and fiber too!) Thank you for this fantastic recipe! ツ

    1. WOO! This is such a win, Gina. I am so glad you and your family are loving this salad and it turned out fabulous for you. Thank you for coming back and sharing your review & star rating, I really appreciate it!