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This delicious and fresh Black Bean and Corn Salad is tossed in a zesty and tangy lime vinaigrette for a side dish and burrito bowl topper you can’t resist! Made with everyday ingredients in a few easy steps, this Mexican-inspired salad is plant-based perfection.
For more black bean recipes, check out my Sweet Potato Black Bean Chili, Vegan Black Bean Crust Pizza, Black Bean Hemp Burgers, and Brilliant Beet Black Bean Dip.
Quick Look: Black Bean and Corn Salad
- 🔪 Prep Time: 15 minutes
- 🔥 Cook Time: 0 minutes
- 🍽 Total Time: 15 minutes
- 👨👩👧👧 Servings: 8
- 🌱 Calories: 239
- 🫘 Protein: 9g
- 🍠 Dietary breakdown: Vegan, vegetarian, gluten-free, soy-free, refined sugar-free, and nut-free.
- 😋 Flavor Profile: Fresh, savory, and zesty, with sweet corn and a tangy cumin-lime vinaigrette.
- ✅ Difficulty: Accessible — just chop, shake, and toss. Ready in 15 minutes!
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Praise for Black Bean and Corn Salad
Salads are kind of a big deal around here, and this swoon-worthy black bean and corn salad is topping my must-make list! It’s savory, sweet, fresh, and zesty, thanks to a mouthwatering mix of black beans, corn, chopped veggies, and herbs tossed in a zippy cumin-lime dressing.
Originally, this black bean salad with corn rose to fame as a vegan burrito bowl topper. But if you’re like me, you may quickly realize that this 15-minute recipe is great for dipping tortilla chips, scooping on tacos, or serving as a side salad (hello, spring and summer potluck season!). Black beans are a vegan, iron-rich food, making them a great reason to eat this salad, too. I’m convinced there’s no bad way or reason to enjoy it!
Enough waxing poetic about this black bean corn recipe; let’s get started!
For more easy bean salad recipes, check out my Black Eyed Pea Salad, Marinated White Bean Salad, Easy Chickpea Salad, and Summer Peach White Bean Salad.
Key Ingredients
See the recipe card for full information on ingredients and quantities.
Bean Salad
Black Beans: One of my favorite legumes, black beans add savory flavor, heartiness, and plant-based protein to the salad. You will need 2 15-ounce cans of beans or 3 1/2 cups of cooked dry beans, drained and rinsed well. If you love black beans, also try these Spicy Black Bean Burgers.
Corn: Adds a touch of fresh sweetness! Defrost frozen corn or quick-sauté or grill fresh. If grilling, cut the kernels off the cob after cooking. I use Trader Joe’s fire-roasted frozen corn.
Tomato: One medium tomato (think beefsteak, Roma plum, or vine tomatoes) adds a juicy, fresh sweetness. Seed it only if you want, then chop it finely.
Red Bell Pepper: Adds sweetness and crunch. Use any color of ripe bell pepper: red, orange, or yellow.
Jalapeño Pepper: Optional, but spicy pepper adds a nice kick to this Southwestern-inspired salad. Remove the seeds for less heat, and leave them in for more.
Red Onion: Adds a lightly sweet, peppery crunch to the black bean and corn salad recipe.
Cilantro: This freshly chopped herb adds light citrusy notes, balancing the savory and sweetness of the corn and black beans. Don’t care for cilantro? Just omit it.
Salt: Season with sea salt or Himalayan salt. Omit if you’d like. This adds loads of flavor too.
Lime Vinaigrette
Lime Juice: Use freshly squeezed juice whenever possible, though bottled can work in a pinch!
Apple Cider Vinegar: For a mouthwatering tang! You can use traditional or raw vinegar.
Dijon Mustard: This pungent mustard adds zest and peppery heat. Smooth Dijon mustard works best, though you can swap whole grain if needed.
Maple Syrup: Adds a touch of sweetness. Use pure maple syrup to keep this black bean and corn recipe free of processed sugar. Agave syrup can be substituted.
Cumin Powder: This seasoning adds citrusy notes to the zesty dressing. If needed, substitute cumin seeds and always use spices with a good expiration date.
Extra Virgin Olive Oil: For richness and flavor. Use a good-quality extra virgin oil if possible. Avocado oil can be substituted.
Love salads? Me too! Try a few more: Beet Fennel Salad, Lentil Salad with Roasted Sweet Potatoes, Vegan Caesar Salad (topped with crispy chickpeas), and Cucumber Avocado Salad.
Recipe Variations
Add your own flair to this corn bean salad with any of these swaps and additions:
- Switch up the beans: Swap kidney, pinto, or white beans for a textural and color twist.
- Increase the heat: Leave the seeds in the jalapeños for an extra kick in this black bean corn salad.
- Add Veggies: For additional crunch and sweetness, stir in 1 cup of chopped sweet pepper, diced zucchini, or steamed green beans.
- Add avocado: Fold in 1 diced avocado just before serving for creamy richness. (Add it to individual portions if you plan to store leftovers, since avocado browns.)
- Make it a pasta salad: Toss the salad with cooked, cooled rotini for a heartier potluck side. Double the lime vinaigrette so it coats the pasta.
- Turn it into a meal: Serve it over Roasted Cauliflower Rice or Instant Pot Quinoa for an easy, filling lunch bowl.
- Keep it mild: Leave out the jalapeño entirely for a kid-friendly salad that’s still full of flavor.
- Make it smoky: Add ½ teaspoon of smoked paprika or a pinch of chipotle powder to the vinaigrette.
- Grill the corn: Use fresh corn on the cob, grill it until lightly charred, then cut off the kernels for a smoky-sweet twist.
How to Make Black Bean and Corn Salad
- Assemble. Place the bean salad ingredients (black beans, corn, tomato, bell pepper, jalapeño, red onion, and salt) in a mixing bowl.
- Toss gently until combined.
- Combine. Add the lime vinaigrette ingredients (lime juice, apple cider vinegar, Dijon mustard, maple syrup, black pepper, cumin, and olive oil) to a lidded jar.
- Shake. Tighten the lid and shake well until emulsified.
- Season and serve. Pour the lime vinaigrette over the bean corn salad and gently toss until evenly coated. Season to taste with salt if needed, and enjoy!
Jenné’s Recipe Tips
- Dice finely. For even flavor and texture in every bite, cut the onion, cilantro, and tomato into small, uniform pieces.
- Shake well. The lime vinaigrette is properly emulsified when the oil and other liquids no longer separate.
- No jar? Whisk instead. Whisk all the vinaigrette ingredients except the oil in a bowl. Then slowly drizzle in the oil, whisking constantly, until the dressing is smooth and emulsified.
- Toss gently. Toss the salad lightly with a wooden spoon or silicone spatula so you don’t smash the beans.
- Rinse the beans well. Drain and rinse canned or cooked black beans thoroughly before adding them, to keep the salad fresh and bright.
- Let it marinate. The flavors get even better as the salad sits, so toss it with the vinaigrette right away and chill it until serving.
Serving Suggestions
Serve this corn and bean salad topped with additional cilantro, sliced jalapeños, and lime wedges to pass. Layer it on a vegan burrito bowl with Sofritas for a filling and flavorful plant-based meal. It also makes a great side with any of the following tacos:
And if you’re looking for even more, check out my roundup of 42 Best Vegan Bean Recipes!
Storage Directions
- Refrigeration: Store leftover bean and corn salad in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the salad in a freezer-safe container for up to 3 months, but leave out the tomatoes, since their texture breaks down when thawed. If you plan to freeze leftovers, add tomatoes only to the portion you’ll eat right away.
Black Bean and Corn Salad FAQs
Absolutely! Use about 3½ cups of cooked black beans in place of the 2 cans. If you’re new to cooking beans from scratch, check out my guide to how to cook dried beans.
Yes! I love using fire-roasted frozen corn or fresh corn, but one reader made this salad with canned corn and said it was still delicious.
It has just a little kick. Removing the jalapeño’s seeds keeps the heat mild, and for an extra-mild salad, leave the jalapeño out completely. It’s still packed with flavor from the cumin-lime vinaigrette! If you like it spicier, leave the seeds in or add an extra pepper.
So many ways! Serve it as a side dish, pile it onto a vegan burrito bowl, scoop it up with tortilla chips, or spoon it over your favorite tacos.
Yes, every ingredient in this salad is naturally gluten-free. Just double-check the label on your Dijon mustard to be sure.
Not quite! Cowboy caviar is usually made with black-eyed peas, while this salad features black beans and corn tossed in a cumin-lime vinaigrette. If you love black-eyed peas, try my Black-Eyed Pea Salad.
Each serving has 9 grams of plant-based protein and 8 grams of fiber, thanks to the black beans.
More Tasty Salad Recipes
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Vegan Potato Salad
If you tried this Black Bean and Corn Salad Recipe or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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Black Bean and Corn Salad
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Ingredients
Black Bean and Corn Salad
- 3 1/2 cups cooked black beans, or 2 cans, drained and rinsed
- 2 cups frozen or fresh corn, thawed if frozen, grilled or quick sautéed if fresh
- 1 medium ripe tomato, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeds removed and diced (optional)
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, diced
- ½ tsp salt, + more to taste
Lime Vinaigrette
- 2 tbsp fresh lime juice, from about 1 lime
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup, or agave
- ½ tsp cumin powder, or cumin seeds
- ½ tsp black pepper
- ⅓ cup extra virgin olive oil, or avocado oil
Instructions
- Make the bean salad by placing the bean salad ingredients (black beans, corn, tomato, bell pepper, jalapeño, red onion, and salt) in a mixing bowl. Gently toss to combine.
- Add the lime vinaigrette ingredients (lime juice, apple cider vinegar, Dijon mustard, maple syrup, black pepper, cumin, and olive oil) to a lidded jar. Tighten the lid and shake well until emulsified.
- Pour the lime vinaigrette over the bean salad and gently toss it until it is evenly coated in the dressing. Season the salad to taste with salt if needed, and enjoy!
Notes
- Rinse the beans well. Drain and rinse canned or cooked black beans thoroughly before adding them, so the salad stays fresh and bright.
- Dice finely. For even flavor and texture in every bite, cut the onion, cilantro, and tomato into small, uniform pieces.
- Shake well. The lime vinaigrette is properly emulsified when the oil and other liquids no longer separate.
- No jar? Whisk instead. Whisk all the vinaigrette ingredients except the oil in a bowl. Then slowly drizzle in the oil, whisking constantly, until the dressing is smooth and emulsified.
- Toss gently. Toss the salad lightly with a wooden spoon or silicone spatula so you don’t smash the beans.
- Let it marinate. The flavors get even better as the salad sits, so toss it with the vinaigrette right away and chill it until serving.
- Refrigeration: Store leftover bean and corn salad covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the salad in a freezer-safe container for up to 3 months, but it’s best frozen without the tomatoes, as their texture breaks down when thawed. If you plan to freeze leftovers, add tomatoes only to the portion you plan to eat.
Soooo good and flavorful! Everyone loved it, esp with the fresh corn. Thanks for posting!
I just made this and having a sample before dinner. very quick and tastes so good. I only had canned corn but still tasty. added a Serrano and jalapeño and only half a bell pepper because I like it spicy.
Glad you liked it! Thanks for sharing 🙂
Thank you! The recipe is delicious and very versatile. I appreciate you putting in alternatives like agave, different beans, avocado, oil, etc. That allows for one recipe to have lots of variations, which is perfect.
Thank you Cynthia! I am so happy you liked it 🙂
I’m planning on making this recipe today – suggestion when to mix all the ingredients and vinaigrette before serving? Thank you!
Hi Lori. Mix it right away. This will get tastier as it marinates, so feel free to make in advance of serving.
Hope you enjoy!
I just made the salad today and really enjoyed it. I served it alongside rice, leafy greens, fried tofu, and avocado. Yum! Thanks for the recipe!
Yummy! The pairings you made with it sound perfect. Thanks for sharing!
tastefully delicious
Thanks Veronique. Glad you enjoyed 🙂
This was a good recipe for Cinco de Mayo. I did add Rotini pasta to it. The dressing is quite good, but I should have increased the quantity of dressing for the pasta. I would make it again.
Yum! I love the idea of adding pasta to it. Thanks for sharing! Hope you had a great Cinco de Mayo ✨
This was the perfect recipe for what I wanted. It was perfect for the meal I was serving that night then I had it the next day with my lunch. Love this recipe, it’s definitely going in my collection.
Wonderful! I am thrilled you enjoyed it, Chrys. Thanks for commenting and rating 🙂
looks great I will be trying it when I’m back home from my travels
Safe travels!!
I just made this and it was delightful! Wonderful flavors and textures. Thank you!
So happy you enjoyed it, Allyson!