Easy Black Bean and Corn Salad
I can’t get enough of this black bean and corn salad! Our recipe keeps it simple with tomato, onion, and fresh lime. Serve it as a salad or with chips like a salsa. This black bean and corn salad is not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of thing. It’s also fantastic when you make it in advance, which means it’s perfect for meal prepping and gatherings. It’s fresh, crisp, and a little smoky from smoked paprika, which takes this salad to a new level! If you love easy salads like this, here’s another black bean salad with quinoa and our fresh corn salad. Key Ingredients Black Beans: I use canned black beans, but drain and rinse them before adding them to the bowl with the other salad ingredients. You can also cook dried black beans from scratch. Here’s our black beans recipe if you need it. Corn: I love raw corn in this salad (the same goes for this corn salad). I’m often asked if raw corn is okay to eat, and I’m here to say yes! Raw corn is super crisp, sweet, and crunchy, and it’s excellent in this recipe. You could also grill the corn until blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes. Tomatoes: I love the pop of sweetness from fresh tomatoes. Use what you love. I look for a juicy, sweet tomato. The tomato releases juices as it sits with the other salad ingredients, making the dressing even more delicious. Onion, Garlic, and Jalapeño: Sweet or white onion is great here. I add a little garlic, and the jalapeño adds a bit of heat. If you are sensitive to spicy food, remove the seeds and white membrane from inside the pepper before chopping it (that’s where most of the heat is). Lime and Olive Oil: Fresh lime juice and olive oil combine with salt and pepper for our simple dressing. I love it! Smoked Paprika: Smoked paprika tastes smoky (as the name suggests) but isn’t spicy (unless you specifically use Hungarian or hot-smoked paprika). Chipotle powder is also excellent here but is spicy, so add to your taste. Black Beans: I use canned black beans, but drain and rinse them before adding them to the bowl with the other salad ingredients. You can also cook dried black beans from scratch. Here’s our black beans recipe if you need it. Corn: I love raw corn in this salad (the same goes for this corn salad). I’m often asked if raw corn is okay to eat, and I’m here to say yes! Raw corn is super crisp, sweet, and crunchy, and it’s excellent in this recipe. You could also grill the corn until blistered and add it to this salad like I do for this grilled avocado guacamole. Rinsed canned or thawed frozen corn are good substitutes. Tomatoes: I love the pop of sweetness from fresh tomatoes. Use what you love. I look for a juicy, sweet tomato. The tomato releases juices as it sits with the other salad ingredients, making the dressing even more delicious. Onion, Garlic, and Jalapeño: Sweet or white onion is great here. I add a little garlic, and the jalapeño adds a bit of heat. If you are sensitive to spicy food, remove the seeds and white membrane from inside the pepper before chopping it (that’s where most of the heat is). Lime and Olive Oil: Fresh lime juice and olive oil combine with salt and pepper for our simple dressing. I love it! Smoked Paprika: Smoked paprika tastes smoky (as the name suggests) but isn’t spicy (unless you specifically use Hungarian or hot-smoked paprika). Chipotle powder is also excellent here but is spicy, so add to your taste. How to Make Black Bean and Corn Salad You’ll need a large bowl to toss everything together for this super easy black bean and corn salad. Seriously, it’s that simple! You’ll need to remove the kernels if you’re using fresh corn. First, husk the corn by peeling off the tough outer leaves and silky threads. Then, stand the corn cob upright on a cutting board, holding it steady. Using a sharp knife, carefully slice downwards along the cob, removing the kernels. This easy black bean salad has so many serving options. You can serve it with grilled chicken, juicy pork chops, Asian marinated shrimp, scrambled eggs, or whatever else you can think of. You can also serve it like a salsa with homemade tortilla chips or as a topping for grilled bread or bruschetta. It’s also incredible in these veggie burritos or on top of these delicious shrimp tacos. Easy Black Bean and Corn Salad PREP 40 mins COOK 5 mins TOTAL 45 mins PREP 40 mins COOK 5 mins TOTAL 45 mins We love spooning this black bean and corn salad over just about anything and can easily down the whole bowl in one sitting. It’s also perfect to serve with tortilla chips or as a topping for grilled bread or bruschetta. If you like things spicy, add more jalapeño or add a few dashes of your favorite hot sauce. We love fresh raw corn for this (it’s so crisp). Rinsed canned corn or thawed frozen corn works well when we can’t find it. Makes 6 servings (about 3/4 cup each) You Will Need 1 (15oz) can black beans, drained and rinsed or 1 ½ cups cooked black beans 2 medium ears corn or 2 cups corn kernels 2 medium tomatoes, finely chopped 1 medium onion, finely chopped 1 garlic clove, minced 1/2 jalapeño, seeds removed and finely minced 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil 1/2 teaspoon smoked paprika Salt to taste Directions 1In a medium bowl, stir together the black beans, raw corn, tomatoes, onion, garlic, jalapeño, lime juice, olive oil, and smoked paprika. 2Season to taste with salt— start with 1/2 teaspoon and go from there. 3Cover it with plastic wrap and refrigerate it for at least 30 minutes before serving. 1In a medium bowl, stir together the black beans, raw corn, tomatoes, onion, garlic, jalapeño, lime juice, olive oil, and smoked paprika. 2Season to taste with salt— start with 1/2 teaspoon and go from there. 3Cover it with plastic wrap and refrigerate it for at least 30 minutes before serving. Adam and Joanne's Tips Storing: Black bean and corn salad can be stored in an airtight container in the fridge for up to 4 days. If you add avocado, it will not last as long as the avocado will brown. Cook the corn: Grill it and then use in the salad or simmer in salted water until tender. To simmer them, prepare a bowl filled with ice and cold water. Bring a medium pot of salted water to a boil then cook the corn kernels until crisp tender, 2 to 3 minutes. Transfer the corn to the ice water to stop cooking. Drain and use in the salad. Add avocado: Feel free to chop 1 medium avocado and stir into the salad. The nutrition facts provided below are estimates. Storing: Black bean and corn salad can be stored in an airtight container in the fridge for up to 4 days. If you add avocado, it will not last as long as the avocado will brown. Cook the corn: Grill it and then use in the salad or simmer in salted water until tender. To simmer them, prepare a bowl filled with ice and cold water. Bring a medium pot of salted water to a boil then cook the corn kernels until crisp tender, 2 to 3 minutes. Transfer the corn to the ice water to stop cooking. Drain and use in the salad. Add avocado: Feel free to chop 1 medium avocado and stir into the salad. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size about 3/4 cup / Calories 205 / Protein 9 g / Carbohydrate 33 g / Dietary Fiber 8 g / Total Sugars 5 g / Total Fat 6 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 341 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us