This black bean corn salad recipe is my go-to easy dinner side dish or even a last minute party dip for summer bbq parties, Mexican food night, or when I need cheap potluck recipes. This no-cook recipe makes it perfect for emergency food storage for power outage foods because it’s good with just the canned corn and canned beans!
Best Black Bean Corn Salad Recipe
This easy salad or dinner side is (shockingly) one of my daughter’s favorite recipes since she was young.
It’s not only easy to make last minute, but it’s way more flavorful than you think.
Ingredients for Black Bean and Corn Side Dish: Quick Recipe Overview
- Canned black beans
- Corn (canned corn or fresh corn cut off the cob)
- Red bell pepper
- Garlic
- Green onion or red onion
- Cayenne pepper or chili powder
- Extra Virgin Olive Oil
- Lime juice
- Salt
- Pepper
- Avocados (optional)
- Tortilla chips (optional, for serving as a dip)
Get the free printable recipe card below.
FOOD STORAGE TIP: Keep cans of corn, black beans, olive oil, bottled lime juice like this, and garlic powder in your pantry. In a power outage or if you need emergency foods, those items mixed together make a flavorful dish that you don't need to cook!
What To Serve With Black Bean Salad With Corn
Things to eat with corn salad and black beans salad:
- Chicken salad with black beans and corn
- Mixed with wheat berries for a healthy bowl recipe
- Grilled chicken or grilled steak
- Rice
- Tortilla chips
- Tortillas or pita bread
- Roasted vegetables
- Pickled onions
- Over fresh salad greens
- Cornbread (or Mexican cornbread)
- Honey lime dressing
- Pico de gallo with corn and black beans
- Use red beans for red bean and corn salad
- Pan roast the corn for a Mexican street corn salad with black beans
- Add chick peas for black bean chickpea corn salad!
How To Make Black Bean Corn Salad (or Corn & Bean Dip Recipe)
This recipe is great as a simple dinner side dish or served as an easy dip with tortilla chips (which is my favorite way to eat it).
In the summer, we sometimes eat this with crackers or tortilla chips as a light lunch or dinner on hot days when no one wants to cook.
I usually used canned black beans and canned corn, but if you have lots of summer sweet corn on the cob, it’s good with that, too. Just cut the kernels off the cob and mix it with the drained beans. No need to cook!
RECIPE TIP: I make this with fresh avocado and garden bell peppers, but you can leave those out for a cheap recipe that comes in under $10. This is a really filling dish if you're looking for ways to stretch the grocery budget. You can even add in canned chicken to make it a more hearty meal.
More Bean Recipes To Try:
Black Bean Corn Salad
Ingredients
- 2 15.5 ounce cans black beans rinsed and drained
- 2 15.25 ounce cans sweet corn drained
- 2 red bell peppers diced
- 2 cloves garlic minced
- 2 green onions chopped
- 1/4 teaspoon Cayenne pepper
- 2 teaspoons salt
- 1/4 cup Olive Oil extra virgin
- 2 limes juiced
- 2 avocadoes sliced (optional, for topping garnish)
- salt to taste
- pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red peppers, garlic, onions. Set aside.
- In a small bowl, combine salt, cayenne pepper, olive oil, and lime juice. Whisk until combined.
- Pour dressing over the corn and bean salad mixture in the large bowl. Stir until coated. Add salt and pepper, to taste.
- Serve immediately or refrigerate until ready to eat. (This is one of those recipes that gets better after sitting in the refrigerator.)
- Before serving, top with fresh avocado (optional).
- Store in an airtight container in the refrigerator for up to a week. Stir again before serving after sitting in the refrigerator.
Notes
Nutrition
*Nutrition information is approximate. If you have special dietary needs, please calculate your own nutrition.
I hope you enjoy our favorite black bean corn salad recipe!
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