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A colorful bowl of black bean salad with corn, tomatoes, avocado, and red onion mixed with fresh herbs.
Layla

Black Bean Salad with Corn

A bright, protein-packed salad that tastes like summer in a bowl - perfect for potlucks, meal prep, or whenever you need something fresh and filling.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: lunch, Salad, Side Dish
Cuisine: Mexican-American, Southwestern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cans black beans 15 oz each, drained and rinsed well
  • 3 cups corn kernels fresh cut from cob, or thawed frozen, or drained canned
  • 1 large red bell pepper diced small
  • 0.5 cup red onion diced small
  • 0.5 cup cilantro fresh, roughly chopped
  • 1 jalapeño seeded and minced, optional
For the Dressing
  • 0.25 cup lime juice freshly squeezed, about 2 limes
  • 3 tbsp olive oil extra virgin
  • 1 tsp ground cumin
  • 0.75 tsp salt plus more to taste
  • 0.25 tsp black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Small bowl or jar (for dressing)
  • Cutting board and knife

Method
 

Prep
  1. Drain the black beans in a colander and rinse under cold water until the water runs clear. Shake off excess water and let drain while you prep everything else. This removes excess sodium and that starchy canned liquid.
  2. Dice the red bell pepper into small, even pieces about 1/4 inch. Finely dice the red onion. If using fresh corn, cut the kernels off the cob. If using frozen, run under warm water to thaw and drain well.
  3. In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and pepper until emulsified. Taste and adjust - it should be bright and tangy.
  4. In a large bowl, combine the drained beans, corn, bell pepper, red onion, cilantro, and jalapeño if using. Pour the dressing over and toss gently but thoroughly to coat everything. Let sit for 10 minutes if you can - the flavors need a moment to wake up.
  5. Taste and add more salt, lime, or pepper as needed. The salad should taste vibrant and slightly acidic. Serve at room temperature or chilled.

Notes

Make this a day ahead - it actually gets better as it sits. The beans soak up the dressing and the harsh edge of the onion mellows. If using canned corn, look for "no salt added" so you control the seasoning. For a heartier meal, serve over rice with sliced avocado, or stuff into warm tortillas with crumbled feta or cotija cheese.