Black Bean and Corn Salad

Black bean and corn salad is a fresh salad with black beans, corn, diced bell peppers, and cilantro tossed in Italian dressing with lime juice, cumin, and garlic salt. It works as a salad, dip, or side dish. Perfect for potlucks, BBQs, taco night, or when you want a make-ahead salad packed with veggies and protein. Ready in 15 minutes, serves 8-10 people using simple ingredients.

This black bean and corn salad is the recipe everyone asks for at summer gatherings!

Black beans, corn, and diced bell peppers, tossed in Italian dressing, and mixed with lime juice, cumin, and fresh cilantro. The whole thing takes 15 minutes to throw together and works as a side salad, dip with tortilla chips, or a topping for tacos, nachos, and even chicken and fish.

I love this salad because it’s packed with protein, tons of veggies, and even the kids gobble it up. Plus it’s one of those recipes where you can use up any leftover veggies in the fridge before they go bad. There’s really no wrong way to make it.

Make it at least a day ahead so the flavors combine. It keeps for days in the fridge and tastes even better the next day.

More Fresh Salads

• Fiesta Salad – Southwestern with black beans, corn
• Cornbread Salad – Southern layers with ranch dressing
• Creamy Cucumber Tomato Salad – Fresh vegetables, light dressing
• Italian Chopped Salad – Crisp vegetables with salami, mozzarella

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• Black Beans – Use canned black beans and be sure to drain and rinse them really well. Seasoned black beans work too, but since you need to drain them, you might lose some of the flavor. You can also use dried ones, just prepare according the package ahead of time.
• Corn – Use steamed, canned, or frozen corn kernels. I prefer frozen, sweet white corn. If it’s partially thawed, if will keep the salad cold. Fresh roasted corn is amazing when in season!
• Bell Peppers – I use a mix of green and red bell peppers for color and flavor. Use any color you like.
• Italian Dressing – Use your favorite oil and vinegar based Italian dressing. I haven’t texted this with a a creamy one. Red wine vinaigrette will work too. Make your own homemade for the best flavor.
• Lime Juice – Fresh squeezed lime juice is best.
• Cilantro – Use fresh, chopped cilantro for the best flavor. You can also use dried but the flavor is subtle. Substitute fresh parsley if you don’t like cilantro.

For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.

How To Make Black Bean and Corn Salad

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Make-Ahead

Refrigerator: Store in an airtight container for 3-5 days. Give it a good stir before serving.

Make-Ahead: Assemble 1-2 days ahead and keep cold in the fridge. I recommend keeping the dressing separate until ready to serve so it doesn’t get mushy. Make it at least a day in advance so the flavors combine!

Best After Chilling: Chill for at least 30 minutes before serving, but overnight is ideal.

Not Freezer-Friendly: Don’t freeze this. The peppers get mushy and the dressing separates, making the salad very watery.

More Mexican Salads & Dips:

• Cowboy Caviar – Similar with extra beans
• Mexican Street Corn Salad – Creamy elote
• Corn Salsa – Spicy with serranos
• Pineapple Mango Salsa – Fresh, sweet salad

Variations

• Add Avocado: Fold in creamy diced avocado right before serving.
• Add Cheese: Crumble Cotija or feta cheese on top for salty richness.
• Different Beans: Use garbanzo beans or kidney beans instead of black beans.
• Add Tomatoes: Stir in diced fresh tomatoes or pico de gallo.
• More Veggies: Add diced zucchini, squash, or roasted sweet potato.
• Spicy: Add fresh jalapeño peppers, red pepper flakes, or chili powder.
• Add Onion: Toss in chopped red onion (raw or pickled) or sliced green onions.
• Smoky Corn: Grill or smoke the corn for deeper smoky flavor.
• Fruit Addition: Add diced mango or pineapple for sweet contrast.
• Crunchy Topping: Sprinkle toasted pepitas or sunflower seeds on top.
• Different Dressing: Try chipotle dressing, creamy cilantro dressing, or ranch dressing instead of Italian.

Ways to Serve Black Bean and Corn Salad

• As a Dip – With tortilla chips for appetizer or lunch
• In Rice Bowls – Add to burrito bowls with rice
• Taco Topping – Pile on fish, chicken, or beef tacos
• Burrito Filling – Stuff into burritos
• On Nachos – Sprinkle over loaded nachos
• Stuffed Sweet Potato – Vegetarian meal option
• With Grilled Protein – Alongside or on top of grilled shrimp, fish, chicken, steak, or pulled pork
• In Lettuce Cups – For low-carb option
• Mixed Salad – Toss with coleslaw mix or shredded lettuce

Frequently Asked Questions

Recipe Tips & Tricks

• Rinse black beans under cold water and drain well for fresher taste.
• Use different colored bell peppers for more color!
• Fresh squeezed lime juice tastes way better than bottled.
• Chill for at least 30 minutes before serving. Overnight is even better!
• Keep dressing separate if making more than a day ahead so it doesn’t get mushy.
• Use fresh, canned, or frozen corn – whatever you have works!
• Grill or smoke the corn for amazing smoky flavor.

This black bean and corn salad is the recipe everyone asks for! Make it for your next gathering and watch it disappear.

If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.