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Easy Black Bean and Corn Salad

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When I need a quick crowd-pleasing dish that doesn’t require any cooking, my first go-to is this simple Black Bean and Corn Salad recipe.

overhead of white bowl full of bean salad on dark wood table

Whether it’s for a family gathering or picnic, I can pull this together in a matter of minutes and know that everyone is going to love it.

We love this bean and corn salad because it’s…

  • Super simple to make
  • Doesn’t require any cooking
  • Amazingly flavorful
  • Veggie-packed
  • Oil-free
  • Simply delicious
summer bean salad in stainless fancy bowl with silver spoon

How to make black bean and corn salad

The fresh cilantro and fire-roasted tomatoes are what make this vegan summer salad tastes so good. There’s just something about the combination of flavors that excites the taste buds.

If using canned black beans, drain and rinse them before using. To do this, I pour them into a colander and rinse them under warm water.

black beans in white colander

Next, place the frozen corn in the colander and run the kernels under warm water to defrost. There is no need to cook them.

corn in white colander

Dice the purple onion and chop up the cilantro.

For the lime, I recommend using a citrus zester to zest it before squeezing out the juice for this recipe. When it’s whole, it is much more firm and easy to zest.

citrus zester being used on a lime

Now, combine all ingredients in a large bowl and mix well. Stir together thoroughly.

The recipe calls for 3 tablespoons of balsamic vinegar, but I love balsamic and actually use a little more.

beans, corn, onion, cilantro, tomatoes, chestnuts in large stainless steel bowl on white background

This dish is a perfect summer salad for picnics, and we actually eat it all year round. It can be served as a cold bean salad or heated up if preferred.

It tastes even better after a few hours (or next day) after marinating in the refrigerator.

Fire-roasted tomatoes

The ingredient list for this recipe calls for either fresh diced tomatoes or fire-roasted tomatoes. I love to use fire-roasted tomatoes because they add such a terrific flavor.

The term fire-roasted used to scare my husband because he is not a fan of anything spicy. It’s important to note that it does not mean that they are spicy or hot.

They have simply been grilled or roasted to bring out that deep rich flavor which lends itself well to this recipe.  It’s the same process used to make roasted red bell peppers. So delish!

If you are in an area of an Aldi store, they have a brand of fire-roasted tomatoes that is organic and very inexpensive. Here in North Carolina, we can purchase a 15 ounce can for less than $2.

When we switched to a whole food plant-based diet (WFPB), this black bean corn salad recipe was one of the first that we tried. It is so simple to make and can be ready in minutes. We love to eat this bean salad with homemade corn chips!

How to make homemade tortilla chips

Need a healthy chip? Homemade corn tortillas are SO easy to make. Simply use regular corn tortillas. Slice each one into 8 slices using a pizza slicer. Arrange on a baking sheet and spritz with a water bottle. Sprinkle with sea salt and garlic powder.

corn tortillas begin sliced with pizza cutter to make baked tortilla chips on baking sheet

Bake at 400 degrees for about 5-7 minutes until crispy and golden brown. These are the healthiest tortilla chips and are delish!

homemade baked tortilla chips in basket with whole corn tortillas stacked in background on wooden tabletop

Tips for making this bean salad

If using beans from a can, make sure to drain and rinse well. Black bean juice can make this dish less appealing visually.

Allowing this recipe to marinate in the refrigerator for a few hours before serving really enhances the flavor.

Keeps in the refrigerator for 5-7 days in an airtight container

The orignial recipe comes from Ann Esselstyn in Dr. Caldwell Esselstyn’s book Prevent and Reverse Heart Disease.

black bean corn salad in white bowl with cilantro in background

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black bean corn salad in white bowl with cilantro in background

Black Bean and Corn Salad

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

When I need a quick crowd-pleasing dish that doesn't require any cooking, my first go-to is this simple Black Bean and Corn Salad recipe.

Ingredients

Instructions

    1. If using canned black beans, drain and rinse them before using them. To do this, I pour them into a colander and rinse under warm water.
    2. Next, place the frozen corn in the colander and run the kernels under warm water to defrost. There is no need to cook it.
    3. Dice the purple onion and chop up the cilantro.
    4. For the lime, I recommend using a citrus zester to zest it before squeezing out the juice for this recipe. When it’s whole, it is much more firm and easy to zest.
    5. Combine all ingredients in a large bowl and mix well. The recipe calls for 3 tablespoons of balsamic vinegar, but I love balsamic and actually use a little more.
    6. Stir together thoroughly and serve.
    7. This tastes even better after a few hours (or next day) after marinating in the refrigerator.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 157Total Fat: 1gCholesterol: 0mgCarbohydrates: 32gFiber: 8gSugar: 9gProtein: 7g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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black bean corn salad photo collage for pinterest
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Black Bean Corn Salad
simple no cooking bean salad
I love this dish because there is no cooking involved.
 

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Diane

Thursday 7th of January 2021

In Black bean corn salad with fire roasted tomatoes, do you drain the fire roasted tomatoes or do you put the whole can in?

Terri Edwards

Thursday 7th of January 2021

Hi Diane- No need to drain the fire-roasted tomatoes for this recipe. The juice helps enhance the flavor.

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Wednesday 11th of December 2019

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Nan

Tuesday 12th of November 2019

Do you use whole or sliced water chestnuts? I couldn’t tell from the photo. Either way I assume you would quarter them to be the same size as the corn and beans? Thanks.

Terri Edwards

Tuesday 12th of November 2019

I use sliced water chestnuts and usually cut them a bit smaller. However, I have just left them sliced before, and the dish was still great.

Jess

Sunday 28th of April 2019

How long will this last? Trying to find some ideas that I can make ahead for the week.

EatPlant-Based.com

Monday 29th of April 2019

This should last in the refrigerator for about 7-10 days in an air-tight container. It's such a great dish, and I hope you enjoy it.

Neight

Thursday 30th of March 2017

Added a jalapeño and took it to a party with tortilla chips, it was the first dip go e...

EatPlant-Based.com

Thursday 30th of March 2017

That's awesome!

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