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.
There’s something about a black bean and corn salad that just feels like summer. It’s bright, crunchy, and comes together in minutes — no cooking required (unless you’re counting defrosting corn). Whether I’m grilling out back or heading to a potluck, this is one of my favorite healthy cookout dishes to throw together.
Also known as a black bean succotash, this recipe is loaded with plant-based protein, fresh veggies, and a zippy vinaigrette that brings it all together. It’s a go-to side for tacos, burgers, grilled mains — or just scooped up with tortilla chips!
The next time you find yourself needing a last minute BBQ dish I highly recommend trying this recipe.
Table of Contents
Why You’ll Love This Recipe
If you love a good no-fuss, flavor-packed salad, this one’s for you:
- So easy – Toss everything in one bowl and you’re done.
- Fresh + flavorful – The combo of sweet corn, crisp veggies, and zippy vinegar is so refreshing.
- Naturally vegan + gluten-free – Made with simple, wholesome ingredients.
- Meal-prep friendly – It gets even better as it sits in the fridge.
- Perfect for sharing – A hit at BBQs, potlucks, and picnics.
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.
- 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!
Variations
The fun thing about this salad is how many variations there are! Here are some ways to switch it up:
- Use fresh corn: If it’s in season, grilled or boiled corn cut off the cob is amazing here.
- Swap the herbs: Not a fan of parsley? Try fresh cilantro for a more Southwest-style flavor.
- Add heat: Spice it up with diced jalapeño or a pinch of crushed red pepper.
- Make it creamy: Stir in some diced avocado or crumble in a bit of feta for a creamy twist.
- Bulk it up: Add quinoa, chopped tomatoes, or even cooked sweet potato chunks to turn this into more of a main dish.
How to Make Black Bean and Corn Salad
This easy black bean salad comes together in minutes and is totally no-fuss:
Step 1: In a large bowl, combine the corn, black beans, bell pepper, and red onion.
Step 2: Add the parsley, red wine vinegar, olive oil, salt, and pepper. Toss until everything is well coated and evenly mixed. Serve right away or chill in the fridge until you’re ready to dig in.
Brittany’s Tips
- Thaw corn quickly: If you’re short on time, just place the frozen corn in a colander and rinse under cool water for a few minutes until fully thawed, then pat dry.
- Let it marinate: If you’ve got time, let the salad chill in the fridge for at least 30 minutes before serving. The flavors only get better!
How to Serve
I love serving this black bean and corn salad with crispy tortilla chips — it makes such a great chunky dip! But it also pairs perfectly with a hearty protein if you’re looking to turn it into a full meal. Here are a few ideas:
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors will continue to meld as it sits, making it even more delicious the next day.
Just give it a quick stir before serving. If you’re adding avocado or cheese, wait to mix those in until right before eating to keep things fresh.
Frequently Asked Questions
Yes! This salad is perfect for making ahead. In fact, it tastes even better after a few hours in the fridge once the flavors have had time to develop.
Totally. Just drain and rinse it well before adding to the salad. You can also use fresh corn, especially if it’s grilled or roasted!
It is! This recipe is completely plant-based, dairy-free, and vegan as written.
More Summer Salads to Try
- Mexican Street Corn Salad
- Mango Jicama Slaw
- Healthy Potato Salad
- Avocado Corn Salad
- Cowboy Caviar
- Dense Bean Salad with Salami and Feta
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Black Bean and Corn Salad
Ingredients
Instructions
- Combine corn, black beans, bell pepper and red onion in a large bowl.
- Stir in the parsley, vinegar, olive oil, salt and pepper.
- Serve right away or chill in the fridge until ready to serve. Store leftovers in a covered dish in the fridge.
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
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.
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!
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!
So yummy and fresh!! Thanks for such a simple, quick and satisfying recipe!
So glad you enjoyed this recipe, Shweta! Thanks for making it and coming back to leave a review. I really appreciate it!
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.
Ah yay! This makes me so happy to hear! So glad this recipe was a success, Joseph. Thanks for the review 🙂
These look so delicious I love meatballs! I love that you made these with ground turkey too.
Thanks, Ashley! Let me know if you make them and how they turn out 🙂
Easy, delicious and nutritious! I accompanied it with brown rice a some vegetables.
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!!
Easy, delicious and nutritious! I accompanied it with brown rice a some vegetables.Save me a lot of time!!!
Meals like this have been saving my hide this summer with baseball every night! Love the addition of the beans! Pinned 🙂
Yay! So pumped this black bean and corn salad has been a hit, Harold! Thanks for the review 🙂
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!
Ahh yay!! So glad you enjoyed this salad, Susannah! Thanks for trying it and for the review. I so appreciate it!
I did not have parsley instead used cilantro leaves spice delicious. Would definitely make again
So glad you enjoyed this salad, Cathy! Thanks for making it. I appreciate it. 🙂