Easy Black Bean and Corn Salad
When I need a quick, crowd-pleasing dish that’s a breeze to whip up, I always turn to this easy Black Bean and Corn Salad. No cooking is required—just toss together some beans, corn, and a zesty dressing of lime, balsamic, and garlic powder. It’s absolutely delicious!
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. I like being able to create easy, healthy, bean side dishes like this easy black bean corn salsa and our 4-bean mixed salad. We have a whole list of vegan black bean recipes that you should check out!
Reasons you will love this bean salad
- Bursting with Fresh Flavors: This oil-free black bean corn salad is packed with vibrant, fresh ingredients that offer a delicious blend of textures and flavors.
- Perfect for Any Occasion: Whether it’s for a quick lunch, a side dish, or a potluck favorite, this salad is versatile and fits any occasion.
- Easy and Healthy: With no added oils, this salad is a heart-healthy choice that’s simple to make, offering a guilt-free, wholesome option you’ll love.
Ingredients you will need
- Black beans- Use the convenience of canned black beans or make your own from scratch in your Instant Pot.
- Corn- Fresh or frozen corn kernels add a sweet, juicy crunch that complements the hearty texture of the beans. They also bring a pop of color and a natural sweetness that balances the savory and tangy flavors in the salad, making it more vibrant and flavorful.
- Tomatoes- While diced or canned tomatoes can be used, I highly recommend using fire-roasted tomatoes for the added flavor.
- Cilantro- To infuse this salad with a fresh, zesty flavor that enhances the overall taste of the dish add cilantro.
- Onions- Use red onions for a sharp, slightly sweet flavor that contrasts beautifully with the beans and other ingredients. They also add a crisp texture and a pop of color.
- Citrus juice- Lime juice brings a bright, tangy acidity that balances the richness of the beans and enhances the flavors of the other ingredients. The citrus juice also helps to keep the salad fresh and vibrant, adding a refreshing zing to every bite.
Tips & Substitutions
- Rinse the beans- If using beans from a can, drain and rinse them well. Black bean juice can make this dish less appealing visually.
- 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. Don’t drain them; use the juice too.
- Vinegar- I use balsamic but other vinegars will work well too.
- Make ahead- Allowing this recipe to marinate in the refrigerator for a few hours before serving really enhances the flavor.
How to make black bean and corn salad
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: 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.
STEP #2: Next, place the frozen corn in the colander and run the kernels under warm water to defrost. There is no need to cook them.
STEP #3: 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.
STEP #4: Combine all ingredients in a large bowl and mix well. Don’t drain the fire-roasted tomatoes because it helps flavor this recipe. The recipe calls for 3 tablespoons of balsamic vinegar, but I love balsamic and actually use a little more.
STEP #5: Taste test and add more seasonings as needed. It tastes even better after marinating in the refrigerator for a few hours (or the next day).
STEP #6: It can be served as a cold bean salad or heated up if preferred. We even like to serve it as a salsa dip with my homemade tortilla chips.
The original recipe comes from Dr. Caldwell Esselstyn’s book Prevent and Reverse Heart Disease.
Frequently Asked Questions
Yes, you could use something like rice vinegar, red wine vinegar, or other flavors you might have on hand.
No, not at all. They have simply been grilled or roasted to bring out that deep rich flavor that lends itself well to this recipe. It’s the same process used to make roasted red bell peppers.
Store in an airtight container in the refrigerator for 5-7 days.
More Healthy Black Bean Recipes
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Black Bean and Corn Salad
Ingredients
- 2 cans of black beans drained and rinsed well (or 3 cups cooked)
- 1 can fire roasted diced tomatoes 15 oz
- 1 package of frozen corn 16 oz., thawed by running under warm water in drainer
- 1/2 purple onion diced
- 1 can of water chestnuts drained and rinsed 8 oz
- bunch cilantro chopped (1/4 cup or more)
- 2 tablespoons lime juice
- zest from 1 lime
- 3 + tablespoons balsamic vinegar to suite your taste
- Salt and garlic powder to your taste
Instructions
- 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.
- Next, place the frozen corn in the colander and run the kernels under warm water to defrost. There is no need to cook it.
- 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.
- 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.
- Stir together thoroughly and serve. It tastes even better after a few hours (or next day) after marinating in the refrigerator.
Video
Notes
- Rinse the beans- If using beans from a can, drain and rinse them well. Black bean juice can make this dish less appealing visually.
- 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, and they are not spicy at all. Don't drain them; use the juice too.
- Vinegar- I use balsamic but other vinegars will work well too.
- Make ahead- Allowing this recipe to marinate in the refrigerator for a few hours before serving really enhances the flavor.
- Storage- Store in an airtight container in the refrigerator for 5-7 days.
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Would another vinegar do if we don’t have the balsamic? If not I’d go buy it but if something else would work like apple cider vinegar then I have everything I need on hand 🙂
Terry- Yes, you could use something like rice vinegar, red wine vinegar, or other flavors you might have on hand. Hope you enjoy the recipe!
Yummy! I’m subbing lentils for 1 can of beans…just for fun.
This is good. I made it a couple of days ago (except I didn’t have any real lime to zest, and I used dried cilantro). Honestly, I like it a lot better heated up! I love simple, so this is a win for me.
Hi Abby- I love hearing that! Serving it heated is a great idea.
Just amazing! I took this to a family picnic today, and it was a big hit! I had people asking for the recipe. I even heard someone say in the food line how good it was!
Hi Diane- That’s awesome! I love surprising people at family reunions with this one too. So glad to hear that it was a hit!
In Black bean corn salad with fire roasted tomatoes, do you drain the fire roasted tomatoes or do you put the whole can in?
Hi Diane- No need to drain the fire-roasted tomatoes for this recipe. The juice helps enhance the flavor.
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.
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.
How long will this last? Trying to find some ideas that I can make ahead for the week.
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.
Added a jalapeño and took it to a party with tortilla chips, it was the first dip go e…
That’s awesome!
Have cooked with water instead of oil for years…really works well.
This would make a great burrito or wrap filling!
Love this dish.
Do you drain the diced tomatoes? I make something like this with fresh tomatoes and I also add chopped cukes and celery.
I use both the tomatoes and juice. Your additions sound yummy!
Ingredients:
2 cans of black beans, drained and rinsed WELL
1 can fire roasted, diced tomatoes
1 package of frozen corn (16 oz.), thawed by running under warm water in drainer
1/2 purple onion, diced
1 can of water chestnuts, drained and rinsed
bunch cilantro, chopped
juice and zest from 1/2 lime
3+ Tbsps. balsamic vinegar, to suite your taste
Salt and garlic powder, to your taste
Combine all ingredients in large bowl and serve. Taste even better after a few hours (or next day) after marinating in refrigerator.