Easy Black Bean Salad

Why You’ll Love this Recipe

This recipe was originally published March 26, 2015. It has been updated from the archives with new photos and additional recipe tips.

Creating This Black Bean Salad

With the warmer weather, I’ve been craving lighter, fresher foods. It’s always exciting to see spring produce show up in the stores. Suddenly it feels like there are so many more choices now that things are warming up.

If you’re looking for a few new spring recipes to add to your rotation, check out my spring produce guide to see what’s in season.

One of my favorite warm-weather dishes is this easy black bean salad. It’s full of colorful vegetables, beans, and bold flavor. I love how bright and satisfying it is. Especially for snacking, which… makes it perfect to bring to the pool.

But more importantly, this black bean salad is totally versatile. For years, it was a staple in our cooler for pool days with the kids. Perfect for snacking on with tortilla chips while the kids splashed around with friends.

Now that the kids are almost all grown, pool days don’t fill our whole summer like they used to. But, I still keep this salad in the rotation for easy lunches, laid-back dinners, or last-minute potlucks.

Black Bean Salad Ingredient Notes

This colorful black bean and corn salad comes together with simple ingredients that add tons of texture and flavor. You can find the exact measurements and detailed instructions in the printable recipe card at the bottom of the post.

Here’s what you’ll need:

• Black Beans – Rinsed and drained. I usually use canned for ease, but if you want to cook them from scratch, check out my guide to cooking dried beans for tips and timing.
• Orange Bell Pepper – Adds crunch and a little sweetness.
• Tomatoes – Grape or cherry tomatoes work well here.
• Corn Kernels – Use fresh if it’s in season, or swap in frozen or canned (just thaw or drain first).
• Cucumber – Adds a refreshing, crisp bite.
• Green Onions or Red Onion – Use whichever you have on hand.
• Jalapeño – Optional, but great if you want a little heat. Leave the seeds in for medium heat or remove them for milder heat.
• Fresh Cilantro Leaves – For bright, herbaceous flavor.
• Fresh Lime Juice – Adds tang and ties everything together.
• Olive Oil – A little goes a long way to coat the ingredients.
• Cumin – Warm and earthy, it gives the salad that southwestern flavor.
• Salt and Black Pepper – Season to taste.

Tips for Making this Recipe

What to Serve with Black Bean and Corn Salad

This black bean and corn salad is super flexible. It works as a side, dip, or light main dish depending on what you’re craving. Here are some of my favorite ways to eat it:

• Chips and Dip — Use it like a chunky black bean salsa with tortilla chips (homemade or store-bought both work!).
• As a Topping for Grilled Meats — this southwestern-style black bean salad is delicious on grilled cilantro lime chicken or grilled flank steak (one of my favorite marinade recipes!) if you’re looking for bold flavor with your meat
• Make No-Cook Veggie Tacos — Warm some flour or corn tortillas and load them up with the salad, cheese, sour cream, and avocado or guacamole.
• Make a Fresh Salad — Spoon it over a bed of lettuce or mixed greens for a super fresh, Mexican-inspired salad.
• Try an Easy Burrito Bowl Main Dish — serve Slow Cooker Mexican Chicken atop steamed white rice or roasted poblano quinoa. Then, spoon this simple black bean salad on top of the chicken.
• Mexican Breakfast Eggs — I love it folded into an omelet or spooned over scrambled eggs with avocado and hot sauce.
• Easy Side Dish — Mix it with cooked and chilled quinoa or couscous, and top with cotija or your favorite cheese.

Should I Use Fresh, Frozen, or Canned Corn?

You can use any kind of corn you have on hand for this Mexican bean salad. Below are a few quick tips for prepping and using fresh, frozen, canned, or grilled corn in this recipe:

• Fresh corn: Just cut it off the cob and use it raw. It’s super sweet when in season!
• Frozen corn: Thaw and drain it before adding to the salad.
• Canned corn: Be sure to drain it well so the salad doesn’t get watery.
• Grilled corn: This is a great way to add a little smoky flavor! If you’ve got some leftover, chop it off the cob and toss it in. Here’s my guide on how to grill corn if you need a refresher.

How to Store Leftover Black Bean Salad

Store any leftovers in an airtight container in the fridge. This black bean and corn salad is best within 4 to 5 days.

This recipe is also great for meal prep! You can make a batch earlier in the week and enjoy it in different ways using the serving ideas from this post.