Fresh Corn and Black Bean Salad

This delightful Fresh Corn and Black Bean Salad features the peak of season sweet corn and just shouts summer! You’ll love every delicious bite!

A delicious way to enjoy the fresh, seasonal corn on the cob. Tossed with a light lime vinaigrette, you’ll want to make this Corn Salad Recipe again and again.

Why You Must Make

• It’s the perfect way to showcase fresh, sweet corn on the cob. 
• This recipe can be tweaked in multiple ways by adding or removing ingredients. Use scallions instead of red onion or add another can of black beans. Toss in a generous pinch of cumin. Chop everything into a finer dice and use this mixture as a salsa with corn chips. So many marvelous options.
• The lime vinaigrette is fresh and delicious with a touch of sweetness from the addition of honey. 

Ingredient Notes

• Kitchen Staples – Extra Virgin Olive Oil, Salt, Freshly Ground Black Pepper, Honey
•  Lime Juice – Always use freshly squeezed citrus juice. Bottled is not nearly as tasty.
•  Corn – Use seasonal, fresh corn cut off the cob for the tastiest salad. In off season, using defrosted frozen corn is a great option.
• Black Beans – 1 can, drained and rinsed. Beans are often packed in a thickened liquid so it’s best to run water over them in a colander, then let any excess water drain before using.
• Red Onion – Minced. Adds a nice color but other colors of onions or even green onions can be substituted.
• Red Bell Pepper – Diced
• Grape Tomatoes – Cut in half; Cherry tomatoes work well, too.
• Avocado – Diced. Add it right before serving and coat in dressing to minimize oxidation (turning brown).
• Jalapeno Pepper – Use half unless you want a spicier salad. Remove seeds and mince.
• Cilantro – Chop or mince. You may omit it if you don’t like the flavor (some people have a gene that makes cilantro taste soapy).

How to Make

I’ve lived in the Midwest most of my life, so have always had access to sweet, fresh summer corn. When we get tired of corn on the cob, I turn to some other yummy options like this corn salad.

1. In a large bowl, whisk together the salad dressing ingredients.
2. Stir in the corn, beans, onion, peppers, and cilantro, if using.
3. Gently mix in the avocado cubes next or wait until after the salad is chilled, to minimize signs of oxidation at serving time.
4. Taste and adjust the seasonings.
5. Cover and refrigerate for at least one hour before serving.

Expert Tips

• This highly adaptable salad is best when you can procure fresh, local sweet corn, but even without that option, it’s a delicious dish.
• Steam, boil or microwave the corn on the cob as desired. Fresh corn only needs about 3 minutes of cooking to eliminate the raw flavor. If your corn is extremely fresh and tender, it can be used raw.
• PRO-Tip: If corn is out of season, you can substitute a good quality frozen corn, defrosted.
• PRO-Tip: To cut corn off the cob, position your cooked cob upright in a large bowl and cut from the top to the bottom around the perimeter. You’ll want to slice close to the cob. A big bowl will help contain kernels that might fly off the cob.
• I like using some larger segments of corn as shown in my photos, but feel free to break the corn into smaller pieces if that’s your preference.
• If you’d like to serve this salad as a salsa, cut the ingredients into smaller pieces and serve with tortilla chips.
• This salad is highly adaptable. Add or delete ingredients according to your tastes. Use chopped fresh garden tomatoes instead of grape tomatoes. If you love black beans, add a second can. Add some chopped cilantro, pickled jalapenos instead of fresh, or sliced green onions instead of red onion. Make it your own. And if you like this combination of ingredients, this Quinoa Black Bean Salad is marvelous, too!
• PRO-Tip: If you do not like the sharp taste of fresh onions, soak your chopped or minced onion in cold water for 15 minutes before using. Drain well and add to your salad.

Frequently Asked Questions

You May Also Like:

When Indiana sweet corn is in season, we take full advantage and eat it once or twice a week. Tender and delicious, it’s perfect for salads, salsas, and more!

• Fresh Corn and Basil Cakes from Noble Pig
• Spicy Mexican Corn Salad
• Grilled Corn with Basil Butter 
• Corn, Tomato, and Basil Salad.
• Easy Sauteed Corn
• Plus all my Best Salads

Continue to Content

Print

The Recipe:

Corn and Black Bean Salad

Prep Time 15 minutes

Total Time 15 minutes

Yield 6 servings

This delightful summer salad was inspired by my friend, Diane.

Ingredients

Dressing:

• ¼ cup freshly squeezed lime juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Salad:

• 4 ears of cooked corn, cut off the cob or 2 cups frozen corn, defrosted
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons minced red onion
• 1 large red bell pepper, diced
• 1 pint grape tomatoes, cut in half.
• 1 avocado, diced
• ½ small jalapeno pepper, seeded and minced
• chopped cilantro, optional

Instructions

1. In a large bowl, whisk together the first 5 ingredients.
2. Stir in the corn, beans, onion, peppers, avocado and cilantro, if using.
3. Taste and adjust the seasonings.
4. Cover and refrigerate for at least one hour before serving.

Notes

If you're making this salad well ahead of serving time, make sure to wait and add the avocados right before serving so they won't discolor.

Recommended Products

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  3 Pyrex Mixing Bowls

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 259Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 274mgCarbohydrates: 39gFiber: 9gSugar: 8gProtein: 8g

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