This crunchy, vibrant Black Bean and Corn Salad is tossed in a tangy lime vinaigrette and makes an irresistible side, taco or burrito bowl topper. Ready in about 10–15 minutes using simple pantry and produce staples, this Mexican-inspired, plant-based salad is fresh, colorful and full of satisfying texture.
The combination of black beans, sweet corn, crisp bell pepper and juicy tomato gets brightened by lime, cumin and a touch of maple syrup in the dressing. It’s easy to prepare and versatile: serve it chilled or at room temperature, scoop it with tortilla chips, use it to top tacos or burrito bowls, or bring it to potlucks and picnics.
Ingredients
Salad
Black beans: 3 1/2 cups cooked (about two 15-ounce cans), drained and rinsed.
Corn: 2 cups frozen (thawed) or fresh corn, grilled or sautéed briefly for extra flavor.
Tomato: 1 medium, diced (Roma, beefsteak or vine-ripe).
Red bell pepper: 1, diced. Any sweet color will work.
Jalapeño: 1, seeded and finely chopped (optional; keep seeds for more heat).
Red onion: 1/4 cup, finely diced.
Cilantro: 1/4 cup, chopped (omit if you don’t like cilantro).
Salt: 1/2 tsp, or to taste.
Lime Vinaigrette
Fresh lime juice: 2 tbsp (about 1 lime).
Apple cider vinegar: 2 tbsp.
Dijon mustard: 1 tbsp.
Maple syrup: 1 tbsp (or agave).
Cumin: 1/2 tsp ground (or toasted cumin seeds).
Black pepper: 1/2 tsp.
Extra virgin olive oil: 1/3 cup (or avocado oil).
How to make the salad
- Combine the salad ingredients: In a large mixing bowl, add the black beans, corn, diced tomato, bell pepper, jalapeño, red onion, cilantro and salt. Gently toss to combine.
- Make the vinaigrette: In a jar with a tight lid, combine lime juice, apple cider vinegar, Dijon, maple syrup, cumin and black pepper. Add the olive oil, secure the lid and shake vigorously until the dressing is emulsified. If you don’t have a jar, whisk the acid, mustard and sweetener, then slowly stream in the oil while whisking.
- Dress the salad: Pour the dressing over the bean-and-corn mixture and toss lightly until everything is evenly coated. Taste and adjust salt or lime as needed. Serve immediately or chill for the flavors to meld.
Pro tips
- Dice evenly: Small, uniform pieces ensure every bite has balanced flavor and texture.
- Emulsify the dressing: Shake until the oil and acids combine and don’t separate. If whisking, add oil slowly for a smooth vinaigrette.
- Toss gently: Use a wooden spoon or silicone spatula to avoid crushing the beans.
- Adjust heat: Keep or remove jalapeño seeds to control spiciness.
Variations
You can personalize the salad with simple swaps:
- Different beans: Use pinto, kidney or white beans for a different texture and color.
- More veggies: Add diced zucchini, steamed green beans or extra sweet peppers for crunch.
- Smoky corn: Grill the corn or use fire-roasted frozen corn to deepen the flavor.
Serving suggestions
Top with extra cilantro, sliced jalapeños and lime wedges. Spoon over rice or quinoa for a burrito bowl, layer into tacos, or serve as a bright side with grilled vegetables. It’s also excellent as a dip with tortilla chips or as a topping for salads and grain bowls.
Storage
- Refrigerate: Store in an airtight container for up to 5 days. Flavors deepen after a few hours in the fridge.
- Freeze: You can freeze portions without tomatoes for up to 3 months. Add fresh tomatoes after thawing to preserve texture.
More bean recipes
- Instant Pot black bean soup
- Vegan red beans and rice
- Spicy black bean burgers
- White beans and stews
This Black Bean and Corn Salad is a simple, flavorful recipe that showcases fresh produce and pantry staples. It’s naturally vegan, packed with fiber and protein, and easily customizable to suit your taste.