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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


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


  • 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


  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.


  • 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


  • Serving Size: 1½ cups
  • Calories: 145
  • Sugar: 3g
  • Fat: 2g
  • Carbohydrates: 26g
  • Fiber: 7g
  • Protein: 7g

Keywords: black bean and corn salad