This delicious summer Black Bean And Corn Salad features black beans, corn, and red onion dressed with olive oil, lime juice, and garlic. Simplicity at its best!
I love easy-to-make salads in the summer, especially the ones that don’t require any cooking. As temperatures rise and summers get hotter, these recipes are a blessing. They’re quick to put together, use basic ingredients, taste delicious, and are good for us.
Add a piece of protein next to it, like grilled chicken, pork, or a burger, and your meal is complete.
Ingredients Needed
For The Salad:
- Canned black beans, drained and rinsed: It is summer, and nobody wants to cook beans from scratch, so go ahead and use those cans of beans from your pantry. They are life savers. If you don’t have black beans in particular, you can also use pinto beans, cannellini beans, or other beans you like.
- Sweet corn: You can use fresh kernels sliced straight off the cob, canned corn, or frozen corn. I always have a can of corn in the pantry or a frozen bag in case of emergencies.
- Red bell pepper: Red bell pepper brings color and sweetness to the recipe.
- Red onion: I love red onion, but I also love green onion. Use what you have available.
- Parsley: I make this recipe with parsley usually, but if you love cilantro, go ahead and use it. You can also use basil if you want to be fancy. 🙂
For The Dressing:
- Lime or lemon juice: Limes or lemons would be my first choice for the salad, as they make this salad bright and add vitamin C to the bowl. However, red wine vinegar or apple cider vinegar can also be used.
- Garlic: Garlic adds character to this salad. I used a minced garlic clove. While I am not against garlic powder, I think the salad tastes better with raw garlic.
- Olive Oil: Use the best olive oil you can afford, and if you don’t have it, use sunflower oil or any other vegetable oil you have available. This is a humble recipe, and times are difficult. I get it.
- Salt: Life is sad and tasteless without salt, so don’t forget to add it.
How To Make This Black Bean And Corn Salad
Make sure you check the recipe card for the full amount of ingredients and instructions.
Step 1. Prepare the vegetables. Drain the beans and rinse them. Drain the can of sweet corn or slice the kernels off the cob if you use fresh corn. Dice the onion and the red bell pepper. Place the vegetables in a large bowl.
Step 2. Make the salad dressing: Mince the garlic. Grab a small bowl and add olive oil, lemon/lime juice (or red wine vinegar), salt and garlic. Whisk the mixture until you obtain an emulsified dressing. Taste for salt and adjust it if necessary.
Step 3. Combine the dressing with the vegetables. Pour the dressing over the vegetables and mix to coat them. Chill and serve.
What To Serve With Black Bean Salad
- Baked Chicken: This version of chicken with lemon and green olives is perfect for this salad.
- Bacon Potato Salad: this salad is perfect for summer, and bacon makes everything better.
- Fried Chicken: You have to try this recipe for chicken fried without flour like my grandmother used to make.
- Roasted pork chops: Easy roasted pork chops made with spices and a little bit of wine.
- Tortilla Roll-Ups: Serve the salad as an appetizer next to these delicious pinwheels.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Do not freeze. The salad tastes good when served the same day it is made.
More Recipes To Love
- Greek Cucumber Salad With Chickpeas
- Roasted Beet And Arugula Salad Recipe
- Easy Broccoli With Bacon And Potato Quiche
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Black Bean and Corn Salad
Ingredients
For The Salad:
- 15 ounces can black beans drained, rinsed
- 1 cup whole kernel sweet corn drained or fresh from the cobb
- 1 cup red bell pepper diced
- 1 medium red onion diced
- ¼ cup parsley chopped
For The Dressing:
- ¼ cup lime juice or lemon juice, or red wine vinegar
- 1 garlic clove minced
- ½ cup olive oil
- 1 teaspoon salt or to taste
Instructions
- Prepare the vegetables: drain and rinse the beans, drain the corn, dice the red bell pepper and onion, and chop the parsley. Place all vegetables in a large bowl.
- Whisk together olive oil, lime juice, salt, and minced garlic clove in a small bowl until emulsified.
- Pour dressing over vegetables and chill the salad in the refrigerator for half an hour before serving.
Notes
- You can use frozen or canned corn, but fresh is better in the summer.
- Black beans can be replaced with pinto beans, red beans, or white.
- Fresh parsley can be replaced with cilantro or even basil.
- Garlic clove can be replaced with garlic powder.
- Lemon or lime juice can be replaced with vinegar for a different taste.
Lorelei
Monday 22nd of July 2024
Delicious recipe for summer! I tried it last night for dinner and it was divine!