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    Home » Recipes » Side Dishes

    Black Bean Corn Salad

    Published: May 21, 2024 · Modified: Jun 19, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    A Pinterest pin with text overlay for a black bean salad.

    Mexican Bean Corn Salad Recipe is the perfect side dish for your favorite Mexican-inspired dishes. The salad is full of black beans, corn, and tomatoes and tossed in a delicious red wine vinaigrette dressing. You can't go wrong with this flavorful Tex-Mex side dish.

    Easy bean salad with corn topped with cilantro.

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    Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.

    Jump to:
    • Why you'll love this recipe
    • Ingredient List
    • Equipment
    • Instructions
    • 👩🏻‍🍳 Eileen's Tips for Success
    • Variations
    • Make ahead, storage, and freezer tips
    • Serving Suggestions
    • Similar recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • This easy Mexican Bean Salad recipe is quick and easy, making it great for weeknight dinners or potluck gatherings.
    • Black Bean Corn Salad makes an amazing dip that requires no cooking.

    Ingredient List

    As an Amazon Associate, I earn from qualifying purchases.

    Bean Salad

    • black beans
    • corn
    • red bell pepper
    • green bell pepper
    • yellow bell pepper
    • red onion
    • jalapeno

    Bean Salad Vinaigrette

    • olive oil
    • red wine vinegar
    • lime juice
    • honey
    • chili powder
    • ground cumin
    • garlic powder
    • salt
    • black pepper
    • fresh cilantro
    • fresh cilantro and lime wedges optional garnishes

    Equipment

    • can opener
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups

    Instructions

    This is an overview of the recipe. The full instructions are below in the recipe card.

    A white bowl filled with black beans, tomatoes, corn, and jalepeno to make a Black Bean Salad.
    1. In a large mixing bowl, combine the beans and vegetables. Set aside
    2. In a medium-sized mixing bowl, whisk the dressing ingredients until well combined.
    3. Pour the vinaigrette over the bean mixture and toss to coat.
    4. Cover the bowl with plastic wrap and place in the refrigerator for at least one hour to let flavors blend.
    5. When ready to serve, taste the bean salad for seasoning, if needed, adjust any seasonings.
    6. Optional garnish, top the salad with additional chopped cilantro and sliced lime wedges. Serve with your favorite main dishes.

    👩🏻‍🍳 Eileen's Tips for Success

    • If using canned corn drain the corn before adding the vegetables. Otherwise, it will water down your dressing.
    • Don't skimp on the chill time for this salad. You want the flavors of the dressing to have to come together.
    • Be sure you cover the mixing bowl well with plastic wrap or a lid to keep the black bean and corn salad fresh.

    Variations

    Do you want to change up this recipe? Here are some ways to change the flavor of this dish.

    • Beans: For variety, try red kidney beans, pinto beans, or cannellini beans.
    • Spice: Add an extra jalapeno pepper for more spice.
    • Less Spice: Leave out the jalapeno.
    • Cilantro: Not a fan of cilantro, use fresh parsley.
    • Vinegar: Try balsamic vinegar or apple cider vinegar.
    • Additions: Add diced avocado or leftover corn on the cob.

    Make ahead, storage, and freezer tips

    Make ahead - You can make this black bean salad up to 8 hours before your event so that the flavors have to develop.

    Storage - Store the salad in an airtight container or covered bowl in the refrigerator for up to three days.

    Serving Suggestions

    • Slow Cooker Mexican Shredded Beef
    • Easy Beef Burrito Bowls
    • Grilled Mexican Pork Chops
    • Sheet Pan Chicken Fajitas

    Similar recipes

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    • Beans, barley, and veggies make a delicious bean salad
      Easy Tuscan Bean Salad
    • slow cooker baked beans
      Slow Cooker Baked Beans
    • Homemade Hawaiian macaroni salad in a bowl with chopped scallions.
      Hawaiian Macaroni Salad Recipe

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    If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

    📖 Recipe

    A Mexican black bean salad with corn and a homemade vinaigrette.

    Mexican Bean Corn Salad Recipe

    An easy no cooking needed recipe for a zesty Mexican Bean salad. A delicious salad with a homemade vinaigrette that takes minutes to prepare. Great for pot lucks, parties, game day.
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    Course: Side Dish
    Cuisine: Mexican
    Keyword: black bean and corn salad, black bean salad, Mexican bean salad
    Prep Time: 10 minutes minutes
    Cook Time: 0 minutes minutes
    refrigeration: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 6 servings
    Calories: 230kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    • As an Amazon Associate I earn from qualifying purchases
    • can opener
    • Stainless Steel Mixing Bowls
    • Measuring Spoons and Cups

    Ingredients

    Bean Salad

    • 1 (15) ounce can, black beans drained
    • 1 cup corn use frozen or canned Note 1
    • 1 medium red bell pepper seeded and chopped
    • 1 medium green bell pepper seeded and chopped
    • medium yellow bell pepper seeded and chopped
    • 1 small red onion peeled and minced
    • 1 small jalapeno seeded and diced

    Vinaigrette

    • ¼ cup olive oil
    • ¼ cup red wine vinegar
    • 1 small lime juiced
    • ½ teaspoon honey
    • ½ teaspoon chili powder
    • ½ teaspoon ground cumin
    • ¼ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 1 Tablespoon fresh cilantro chopped
    • chopped fresh cilantro and lime wedges optional garnish

    Save the Recipe?

    Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!

    Instructions

    • In a large mixing bowl, combine the black beans, corn, red pepper, green pepper, yellow pepper, red onion, and jalapeno. Set aside
    • In a medium-sized mixing bowl, whisk together olive oil, red wine vinegar, lime, honey, chili powder, cumin, garlic powder, salt, black pepper, and cilantro.
    • Pour the vinaigrette over the bean mixture and fold the ingredients to blend the vinaigrette into the bean mixture.
    • Cover the bowl with plastic wrap and place in the refrigerator for at least one hour up to overnight to let flavors blend.
    • When ready to serve, taste the bean salad for seasoning, if needed, adjust any seasonings.
    • Optional garnish, top the salad with additional chopped cilantro and sliced lime wedges. Serve with your favorite main dishes.

    NOTES

    Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
     
    Note 1: If using canned corn, drain and discard the liquid from the canned corn. 
    Storage:
    Make ahead - You can make this salad up to 8 hours before your event so that the flavors have to develop.
    Storage - The salad should be stored in an airtight covered container and placed in the refrigerator. You can refrigerate this black bean salad for up to three days.
     
    • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
    • Don’t forget to shop at the Everyday Eileen store on Amazon

    Nutrition

    Serving: 1serving | Calories: 230kcal | Carbohydrates: 29g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 201mg | Potassium: 459mg | Fiber: 9g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 50mg | Calcium: 37mg | Iron: 2mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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    Thank you for sharing!

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