This Black Bean and Corn Salad recipe is flavorful and easy to make. It’s great during the summertime as an accompaniment to some delicious barbecue.  

This recipe makes six servings and costs about $7.32 to make. That’s about $1.22 per serving. 

A picture of the salad in a big serving bowl.

Black Bean and Corn Salad

Sometimes, we don’t want to cook, especially when it’s hot out. Black bean and corn salad require zero cooking, so you can prepare it at home and pack it up for a family gathering. 

Not only is it a fresh side, but it also makes a yummy appetizer. I highly recommend enjoying it with tortilla chips while enjoying the sunshine and good company.

Below are the instructions for putting this Black Bean and Corn Salad recipe together. It’s one of the easiest dishes ever!

Why You Will Love Black Bean And Corn Salad:

  • The salad offers a refreshing and flavorful combination of ingredients that will tantalize your taste buds.
  • It’s nutritious, packed with protein, fiber, and essential nutrients from black beans and corn.
  • The versatility of this salad allows you to customize it with additional ingredients to suit your preferences.
  • It is a quick and easy dish, making it ideal for busy days or last-minute meals.
  • Thanks to its vibrant colors and delicious flavors, black bean and corn salad is a crowd-pleasing option for potlucks and gatherings.
  • It caters to various dietary preferences, including vegetarian, vegan, and gluten-free diets, making it a versatile choice for many.
A up close picture of the salad.

Recipe Ingredients and Estimated Cost

Per Serving Cost: $1.22

Recipe Cost: $7.32

  • 2 cups corn kernels, fresh or frozen – $0.84
  • 14.5 oz can black beans – $0.78
  • 3 large Roma tomatoes – $1.08
  • 1 large red bell pepper – $1.24
  • 1 small red onion – $0.86
  • 1 large jalapeño – $0.27
  • 1 large avocado – $0.87
  • ¼ cup minced fresh cilantro – $0.20
  • 2 limes – $0.88
  • 1 large jalapeño – $0.27
  • 2 Tablespoons olive oil – $0.28
  • salt to taste – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023.

A picture of the ingredients needed to make this recipe.

How To Make Black Bean and Corn Salad

  1. First, add your prepared veggies and ingredients in a medium bowl, minus the salt. 
  2. Next, thoroughly mix the salad and season with salt.
  3. Then, cover it and let it sit for at least 15 minutes. This will allow all the flavors to come together.
  4. Finally, store any leftovers in the refrigerator.

A picture collage showing how to make this recipe.

Recipe Variations and Substitutions

●      You can use any kind of bell pepper you like instead of red, including orange or green. 

●      Substitute another spicy pepper like a poblano for a slightly different flavor profile.

●      Don’t enjoy lime? Use lemon juice as your acid instead to keep the salad bright and a little tart.

●      Add honey for some sweetness or chipotle sauce for an extra kick. About 1 tbsp is the perfect amount for either.

Storage and Serving Tips

SERVE: This black bean and corn salad can be enjoyed chilled or at room temperature.

STORE: Leftovers can be kept in the refrigerator for up to 5 days.

FREEZE: While it can be frozen, it is not recommended. The texture of the vegetables may become mushy and lose their crispness after thawing. The dressing and other ingredients may separate or lose flavor upon freezing and thawing.

Black Bean and Corn Salad Recipe FAQs

Can I make this salad ahead of time?

Yes! Make it early since you can enjoy this cold or room-temperature. Allowing it to sit will give the flavors more time to come together, making it even more zesty and delicious.

Can I grill some of the veggies beforehand?

Sure! Charred corn and jalapeno add more depth of flavor and texture. Allow them to cool before mixing them with the rest of the salad’s ingredients.

What else can I serve with black bean and corn salad?

Anything you like! Chicken, beef, fish, pork, almost anything that comes to mind. Make it as a side to go with Grilled Honey Garlic Sticky Ribs to add a pop of freshness!

A picture of the salad in a bowl with a lime and cilantro on the side.

More Summer Side Dish Recipes

A picture of two bowls staked on top of each other with the salad in it.
5 from 7 votes

Black Bean and Corn Salad

Recipe Cost $ $7.32
Serving Cost $ $1.22
Prep Time 15 minutes
Total Time 30 minutes
6 people
This Black Bean and Corn Salad recipe is flavorful and easy to make. It’s great during the summertime as an accompaniment to some delicious barbecue.


  • chef's knife
  • cutting board
  • medium mixing bowl
  • Large spoon for mixing and serving
  • Lid or aluminum foil/plastic wrap
  • Measuring spoons


  • 2 cups corn kernels fresh or frozen and thawed kernels
  • 14.5 oz can black bean drained and rinsed
  • 3 large Roma tomatoes seeded and diced small
  • 1 large red bell pepper diced small
  • 1 small red onion diced small
  • 1 large jalapeño minced
  • 1 large avocado diced small
  • ¼ cup minced fresh cilantro
  • 2 limes zested and juiced
  • 2 Tablespoons olive oil
  • salt to taste


  • Add all of the ingredients, except for the salt, into a medium-sized mixing bowl.
  • Stir until evenly mixed, and season with salt.
  • Cover and let the salad sit at room temperature for at least 15 minutes before serving so the flavors have a chance to meld together.
  • Cover and chill leftovers.


This recipe will make about 6 cups worth of Black Bean and Corn Salsa. 


Serving: 1cup | Calories: 219kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 373mg | Potassium: 628mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1272IU | Vitamin C: 56mg | Calcium: 46mg | Iron: 2mg

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Recipe Rating


  1. This sounds really good, I am going to try it and I know my husband will love the tacos in the previous recipe!

    Thanks! I am a new follower, your food looks delish; can’t wait to see more!


  2. Just discovered your blog and I’m impressed by what I see! Your layout is beautiful and the images are wonderful! I especially like how visually appealing the recipes are! Will definitely stop by again! Yum!

  3. Jillian Wade says:

    Jodi, thanks for the compliment! I hope you enjoy making (and eating) both the tacos and relish!

    Happy Cooking,

  4. Jillian Wade says:


    Thanks for stopping by! I hope you stop by again soon!


  5. Emily {WhipperBerry} says:

    This looks incredible! Thanks for linking up!

  6. LambAround says:

    I love how colorful this is! I have a huuuuge bag of tortilla chips (darn you, Costco) to use up and this should definitely help 🙂

  7. I loooove healthy and refreshing recipes like this! ohmygosh I have goooot to make some yummy corn and black bean relish! <3

    Jenn @ Peas & Crayons

  8. Camila Hurst says:

    This is such a bright, colorful and delicious salad!

  9. This salad looks really delicious and colourful. Perfect for summer bbqs and get-togethers.

  10. Looks so delicious and colorful! Perfect for a healthy dinner or lunch and also great for hosting!

  11. Brian Jones says:

    That sounds delicious, I bet it is perfect piled high on a hot dog!

    1. Oh my gosh, I haven’t thought of putting this on a hot dog…such a good idea!

  12. Bintu | Recipes From A Pantry says:

    Love the look of this – so many different tasty ingredients and super colourful too! Would love a bowl of this!

  13. I love this dish! Colorful and delicious!