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This crunchy 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.
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 combo 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 10-minute recipe is great for dipping tortilla chips, scooping on tacos, or serving as a side salad (hello, spring and summer potluck season!). I’m convinced there’s no bad way to enjoy it.
Enough waxing on 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, and Summer Peach White Bean Salad.
Ingredients
Bean Salad
Black Beans: One of my favorite legumes, black beans add savory, heartiness, and plant-based protein to the salad. You will need 1 15-ounce can of beans or 2 cups of cooked dry beans, drained and rinsed well.
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 the fire roasted frozen corn from Trader Joe’s.
Tomato: One medium tomato (think beefsteak, Roma plum, or vine tomatoes) adds a juicy, fresh sweetness. Seed it only if desired and chop it finely.
Red Bell Pepper: Adds a touch of sweetness and a lot of 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: For a lightly sweet and 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. The dressing gives this salad 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 processed sugar-free. 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.
How to Make Black Bean and Corn Salad
- Make corn and black bean salad. Place the bean salad ingredients (black beans, corn, tomato, bell pepper, jalapeño, red onion, and salt) in a mixing bowl. Gently toss to combine.
- Make lime vinaigrette. Add the lime vinaigrette ingredients (lime juice, apple cider vinegar, Dijon mustard, maple syrup, black pepper, cumin, and olive oil) in a jar with a lid. Tighten the light and shake well until emulsified.
- Dress and toss salad. Pour the lime vinaigrette over the bean corn salad and gently toss it until it is evenly coated in the dressing. Season the salad to taste with salt if needed, and enjoy!
Jenné’s Recipe Pro-Tips
- Dice finely. Ensure even flavors and textures in every bite by chopping the onions, cilantro, and tomatoes into a uniform and small dice.
- Shake well. You will know the lime vinaigrette is properly emulsified when the olive oil and liquids don’t split.
- Shaking alternative. If you don’t have a lidded jar, whisk all the vinaigrette ingredients except the oil in a bowl. Very slowly drizzle the oil while continuing to whisk until smooth and emulsified.
- Toss gently. Avoid smashing the beans by tossing them lightly in the dressing with a wooden spoon or silicone spatula.
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.
- Add Veggies: For additional crunch and sweetness, stir in 1 cup of chopped sweet pepper, diced zucchini, or steamed green beans.
Serving Suggestions
Serve this corn and bean salad topped with additional cilantro, sliced jalapeños, and lime wedges to pass. Layer it on a burrito bowl with Sofritas (recipe coming next week!) for a filling and flavorful plant-based meal. It also makes a great side with any of the following tacos:
Storage Directions
- Refrigeration: Leftover bean and corn salad keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Though the salad can be frozen in a freezer-safe container for up to 3 months, it’s best frozen without the tomatoes, as their texture breaks down when thawed. If you anticipate freezing leftovers, add tomatoes only to the portion you plan to eat.
More Tasty Bean Recipes
- Instant Pot Black Bean Soup
- Vegan Red Beans and Rice
- Instant Pot White Beans
- Spicy Black Bean Burgers
- Sweet Potato Black Eyed Pea Curry
For a complete recipe round-up, check out my 42 Best Vegan Bean Recipes list.
Black Bean and Corn Salad
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) in a jar with a lid. Tighten the light 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
- Refrigeration: Leftover bean and corn salad keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Though the salad can be frozen in a freezer-safe container for up to 3 months, it’s best frozen without the tomatoes, as their texture breaks down when thawed. If you anticipate freezing leftovers, add tomatoes only to the portion you plan to eat
-
- Dice finely. Ensure even flavors and textures in every bite by chopping the onions, cilantro, and tomatoes into a uniform and small dice.
-
- Shake well. You will know the lime vinaigrette is properly emulsified when the olive oil and liquids don’t split.
-
- Shaking alternative. If you don’t have a lidded jar, whisk all the vinaigrette ingredients except the oil in a bowl. Very slowly drizzle the oil while continuing to whisk until smooth and emulsified.
-
- Toss gently. Avoid smashing the beans by tossing them lightly in the dressing with a wooden spoon or silicone spatula.
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!