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Easy Black Bean Salad

This easy black bean salad is packed with corn, tomatoes, cucumber, and more! It’s tossed with a lime-cumin dressing that’s full of flavor!

Creating This Black Bean Salad

I’m back in Colorado after a few days in Vermont, which means we are back to warm weather. Kind of a contrast after this week’s Beefy Kidney Bean Chili post, but oh well. It is supposed to be gorgeous this weekend, which is great because Logan’s spring soccer season is just beginning.

With the warmer weather I have been more inclined to craver lighter, fresher foods. I am thrilled to be seeing all of the spring produce in the stores and to just feel like wow, there are so many more choices now that it is 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 is in season.

One of my favorite warmer weather dishes is this Easy Black Bean Salad. It’s full of colorful vegetables, beans and flavor. 

I know I might be getting a little ahead of myself here, as this is a pretty summery dish. But my friend and I were just talking today about how we can’t believe that summer is literally just around the corner.

Our kids have less than 2 months of school left, which I know is going to just fly by. And then the pool opens. It is also perfect for snacking, which….makes it perfect to take to the pool. But more importantly, this healthy bean salad is totally versatile!

With summer just around the corner I will definitely be keeping this Easy Black Bean Salad in mind when we pack our cooler lunches for our afternoon pool trips. I can’t wait to enjoy this poolside with some tortilla chips while the kiddos and all their friends play. Seriously, is it summer yet?

What’s in Black Bean Salad?

For this black bean and corn salad, you’ll need:

  • Bush’s Low-Sodium Black Beans
  • Orange bell pepper
  • Tomatoes
  • Corn kernels
  • Cucumber
  • Green onions
  • Jalapeño
  • Cilantro
  • Lime juice
  • Olive oil
  • Cumin
  • Salt and pepper
Easy Black Bean Salad with corn

Click HERE to save this recipe for Mexican Black Bean Salad!

How to Make Black Bean Salad

This Mexican bean salad couldn’t be easier to make! Drain and rinse the black beans, then dice all the veggies. Toss everything together in a large bowl and chill until ready to serve.

You can serve this healthy bean salad immediately, but I actually like to wait at least an hour before eating it. I find that the flavor of this black bean and corn salad gets better over time!

Should I Use Fresh or Frozen Corn?

You can use any type of corn you have on hand! If you use fresh, just cut it off the cob and enjoy it raw (it’s super sweet!). Frozen corn should be thawed and drained, and canned corn also needs to be drained.

Ways to Eat Black Bean Salad

  • Eat like salsa with store bought or homemade tortilla chips
  • As a topping for grilled meats — this is delicious on grilled chicken or steak if you’re looking for southwestern flavors with your meat
  • Inside steamed flour or corn tortillas with cheese and avocado or guacamole for no-cook tacos
  • On top of a bed of mixed greens for a simple, Mexican-inspired salad.
  • Mix with steamed white rice for a colorful rice side dish
  • Inside an omelet or on top of scrambled eggs
  • Tossed with chilled couscous or quinoa; sprinkle with feta or other cheese of choice

More Easy Salad Recipes:

Classic Potato Salad is always a good idea for summer potlucks and pool days! My potato salad recipe is incredibly simple to make and is packed with the flavors you love!

My go-to side salad these days is this Copycat Olive Garden Salad. It’s easy to make and so good!

If you’re craving something Italian, make this Mixed Greens Salad with Prosciutto and Lemon Vinaigrette. It pairs perfectly with pizza, pasta, and more!

This Bleu Cheese BLT Salad is so flavorful! It’s topped with homemade croutons and plenty of bacon, and I guarantee you’ll love it!

Need to use up that summer produce? Make this Zucchini Tomato Bail Salad. It’s a lettuce-free salad, which is a nice change!

What’s your go-to summer salad recipe?

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Easy Black Bean Salad

Easy Black Bean Salad

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This easy black bean salad is packed with corn, tomatoes, cucumber, and more! It's tossed with a lime-cumin dressing that's full of flavor!


  • 1 can Bush's Low Sodium Black Beans, drained and rinsed
  • 1/2 cup diced orange bell pepper
  • 3/4 cup diced fresh tomato
  • 1/2 cup corn kernels*
  • 1/3 cup diced English cucumber
  • 3 green onions, sliced thin
  • 1 jalapeno, deseeded and minced
  • 2 tablespoons finely chopped cilantro
  • the juice of 1 lime
  • 1/2 teaspoon olive oil
  • 2 – 3 dashes cumin
  • salt and pepper to taste


  1. Combine the beans, bell pepper, tomato, corn, cucumber, green onion, jalapeno, and cilantro in a medium bowl. Stir until ingredients are well distributed.
  2. In another bowl, combine the lime juice, oil, cumin, salt and pepper. Pour over the bean mixture, tossing to combine. Chill until serving time.


*You can use fresh, frozen, or canned corn. Frozen and canned corn should both be drained first.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 138Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 167mgCarbohydrates 26gFiber 8gSugar 3gProtein 8g

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Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Click HERE to save this recipe for Mexican Black Bean Salad!

I have an ongoing relationship with Bush’s Beans where I am compensated for my time, however this is a brand that I have always used in my own kitchen and any opinions expressed regarding the product are my own.


Monday 20th of April 2015

I dont see the nutritional value like calories fat, carbs etc this looks amazing and would love to try

Katie Goodman

Monday 20th of April 2015

Try using this tool to calculate the nutritional information


Wednesday 1st of April 2015

This sounds perfect, I can’t wait to try it! Thanks for the recipe!


Sunday 29th of March 2015

It's already warming up here so this salad looks perfect! I love black bean salads.

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