Black bean and corn salad is the fresh, colorful dish your summer table has been missing! This vibrant Mediterranean-inspired recipe combines protein-packed black beans with sweet corn kernels, zesty lime dressing, and creamy cotija cheese.
Ready in just 15 minutes with zero cooking required, this nutritious salad works perfectly as a side dish, meal prep option, or party crowd-pleaser. The best part? Every bite delivers bold flavors and satisfying textures that’ll have everyone asking for the recipe. Let’s dive into creating this irresistible black bean and corn salad!
Table of Contents
Why You’ll Love This Black Bean and Corn Salad
This black bean corn salsa style salad is about to become your new obsession! Here’s why:
- Ready in 15 minutes – No cooking required, just chop and toss
- Gets better with time – Perfect for meal prep since flavors improve overnight
- Feeds a crowd – One batch serves 6-8 people without breaking the bank
- Packed with nutrition – Plant-based protein, fiber, and healthy fats in every bite
- Incredibly versatile – Works as a side dish, dip with chips, or light lunch
- Bold, fresh flavors – Lime-cumin dressing brings Mediterranean flair to every forkful
Essential Ingredients for Mediterranean Black Bean and corn Salad
Here’s what makes this black beans and corn salad absolutely irresistible:
For the Zesty Lime Dressing:
- Fresh lime juice – Provides bright, tangy flavor that wakes up all the other ingredients
- Avocado oil – Creates silky smooth texture and healthy fats
- Grated garlic – Distributes flavor better than minced (trust me on this!)
- Ground cumin – Adds that warm Mediterranean spice
- Sea salt & black pepper – Brings out every other flavor beautifully
For the Fresh Salad:
- Cooked black beans – The protein-packed star of the show
- Fresh corn kernels – Sweet crunch that beats canned corn every time
- Red bell pepper – Adds color and crisp texture
- Fresh cilantro – Brightens everything up
- Jalapeño pepper – Brings the perfect amount of heat
- Red onion – Sharp bite that balances the sweetness
- Cotija cheese – Creamy, salty finish that ties it all together
How to Make Black Bean and Corn Salad (Step-by-Step)
Step 1: Preparing Your Fresh Ingredients
First, give the cooked black beans a good rinse and drain them well, this helps flush out extra sodium and keeps your salad from turning cloudy.
Cut corn kernels from 2 fresh ears – you’ll get about 1½ cups. Stand the corn upright in a large bowl and carefully slice downward with a sharp knife—the bowl will catch all the kernels for you!
Dice the red bell pepper into small, even pieces. Finely chop the cilantro and red onion. For the jalapeño, remove the seeds for a milder flavor or leave them in if you prefer more heat.
Step 2: Creating the Zesty Lime Dressing
In a small bowl, whisk together fresh lime juice, avocado oil, and grated garlic. The key is grating, not mincing – it distributes the garlic flavor perfectly.
Add cumin, sea salt, and freshly ground black pepper. Whisk until everything combines into a smooth, emulsified dressing.
Taste and adjust – you might want extra lime juice for brightness or more salt to enhance the flavors.
Step 3: Bringing It All Together
In a large serving bowl, combine black beans, corn kernels, diced red pepper, chopped cilantro, jalapeño, and red onion.
Drizzle the lime dressing over all the ingredients, then toss gently but thoroughly to ensure everything is evenly coated with that zesty goodness.
Sprinkle cotija cheese on top and toss once more. Let the salad sit for 10-15 minutes before serving – this allows the flavors to meld beautifully.
Customization Ideas for Your Black Bean and Corn Salad
Add Creamy Avocado
Transform this into an avocado corn salad recipe by adding 1-2 diced avocados just before serving. The creaminess balances the acidity perfectly.
Add avocado at the last minute to prevent browning. A squeeze of lime juice over the diced avocado helps too!
Mediterranean Variations
For a true Mediterranean black bean and corn salad, swap cotija cheese for crumbled feta. Add diced cucumber and cherry tomatoes for extra freshness.
You can also include kalamata olives or sun-dried tomatoes for deeper Mediterranean flavors. These additions pair beautifully with the cumin-lime dressing.
Storage Tips and Make-Ahead Instructions
This Mediterranean black bean salad is a meal prepper’s dream! Here’s how to keep it fresh:
Refrigerator Storage:
- Store in an airtight container for up to 4 days
- Give it a quick stir before serving
- Flavors actually improve overnight – bonus!
Make-Ahead Tips:
- Prepare 1-2 days in advance for best flavor
- Add avocado right before eating to prevent browning
- Perfect for potlucks since it travels well
Pro Tips:
- The salad gets better with time as flavors meld
- Great for weekly meal prep – make Sunday, enjoy all week
- If adding avocado, toss with lime juice to keep it green
More Fresh Salad Recipes You’ll Love
- Heirloom Tomato Salad
- La Scala Chopped Salad
- Dr. Ray Peat Carrot Salad
- Yeast Beta Glucan Salad Dressing
- Favorite Quinoa Salad
- Street Corn Pasta Salad
This black bean and corn salad recipe proves that the best dishes are often the simplest ones. Fresh ingredients, bold flavors, and zero fuss – that’s my kind of cooking!
Frequently Asked Questions
How long does black bean and corn salad last in the fridge?
This salad stays fresh for up to 4 days when stored properly in an airtight container. The flavors actually improve after the first day!
Can you make black bean corn salad ahead of time?
Absolutely! This salad is perfect for meal prep. Make it 1-2 days ahead for the best flavor. Just add any avocado right before serving.
What can I substitute for cotija cheese in black bean salad?
Feta cheese works beautifully and adds Mediterranean flair. You can also use queso fresco, goat cheese, or even sharp cheddar for different flavor profiles.
Is black bean and corn salad healthy for weight loss?
Yes! This salad is packed with fiber and plant-based protein while being naturally low in calories. The healthy fats from avocado oil help keep you satisfied longer.
Black Bean and Corn Salad
Equipment
- Mixing bowls
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 1½ cups fresh corn kernels from about 2 ears
- 1½ cups cooked black beans rinsed and drained
- 1 red bell pepper diced
- ¼ cup finely chopped red onion
- 1 jalapeño pepper seeded and minced
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija cheese or feta
- For the Zesty Lime Dressing:
- 3 tablespoons fresh lime juice
- 2 tablespoons avocado oil
- 1 garlic clove grated
- ½ teaspoon ground cumin
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse and drain the black beans thoroughly to remove excess sodium.
- Cut fresh corn kernels from the cob using a sharp knife into a large bowl.
- Dice the red bell pepper, chop the red onion and cilantro, and mince the jalapeño (remove seeds for less heat).
- In a small bowl, whisk together lime juice, avocado oil, grated garlic, cumin, salt, and pepper until well combined.
- In a large bowl, mix the black beans, corn, red pepper, onion, cilantro, and jalapeño.
- Pour the lime dressing over the mixture and toss gently to coat.
- Add crumbled cotija cheese and toss again.
- Let sit for 10–15 minutes before serving to allow flavors to meld.
