This Black Bean and Corn Salad is easily one of our favorite simple salad recipes. Bursting with vibrant colors, sweet and spicy flavors, and fresh ingredients, this salad is the perfect addition to any picnic, cookout, or weeknight dinner!

A bowl of black bean and corn salad topped with feta.

What is Black Bean and Corn Salad?

Our black bean and corn salad is like summer in a bowl! It’s a vibrant mix of sweet corn, hearty black beans, crunchy veggies, and a sweet and spicy dressing that is sure to knock your socks off. Refreshing, satisfying, and packed with flavor, it’s basically the ultimate side dish for any BBQ or potluck but we also love it as a light dish all on its own. Plus, it’s so easy to customize with your favorite ingredients, making it a go-to recipe for busy weeknights or meal prep. Trust us — once you try it, you’ll be hooked!

A bowl of diced red pepper, chickpeas, black beans, red onion, corn, cilantro, and jalapeño.

Ingredients You Need

For the Salad:

  • Black Beans – These little guys add a hearty protein punch and a creamy texture that’ll keep you satisfied.
  • Chickpeas – Also known as garbanzo beans, these add a nutty flavor to the salad.
  • Medium Red Bell Pepper – We love the color and crunch that bell peppers add to the salad.
  • Small Red Onion – Onions pack a flavorful punch that adds a zesty kick to the salad. Plus, we’re big fans of the bright color it brings to the salad!
  • Frozen Corn – Sweet, juicy kernels of corn add a pop of sweetness that’ll have you coming back for more. Be sure to cook them ahead of time.
  • Jalapeño – With just the right amount of heat, these spicy little peppers add a kick of flavor.
  • Medium Avocado – Creamy avocado adds a rich, buttery texture that’ll melt in your mouth.
  • Chopped Cilantro – Fresh, fragrant cilantro adds a burst of herbaceous goodness.
  • Feta Cheese – Tangy, salty feta cheese adds a flavor that perfectly contrasts with the other ingredients and a creamy texture that totally takes the salad to the next level.

For the Dressing:

  • Fresh Lime Juice – Zesty and refreshing, lime juice adds a bright, citrusy kick.
  • Extra Virgin Olive Oil – Smooth and velvety, olive oil adds a luxurious richness to the dressing.
  • Cumin – We love the warm and earthy flavor that cumin brings to the table!
  • Smoked Paprika – Smoked paprika adds a smoky complexity.
  • Oregano – Oregano adds a fresh, Mediterranean flair.
  • Honey – We adore how the natural sweetness of honey balances out the heat and spice of the dressing.
  • Sea Salt – Sea salt enhances the flavors of the salad and dressing, bringing everything together.
  • Black Pepper – Peppery and aromatic, black pepper adds just a subtle kick of heat.
A bowl of Black Bean and Corn Salad with Sweet and Spicy Dressing with a spoon sticking out.

How to Whip Up This Easy Black Bean and Corn Salad and Sweet and Spicy Dressing

  1. Make the dressing. Add all of the dressing ingredients to a large bowl and stir until completely combined. 
  2. Prepare the salad. Place all of the vegetables, avocado, beans, chickpeas, and cilantro into the bowl with the dressing and toss them together before gently folding in the cheese. 
  3. Serve. Modify the seasoning to taste if needed and garnish with cilantro before serving or storing. 

Note: If not serving immediately, wait to add the avocado to the salad to avoid browning.

Variations

  • Beans – Shake things up by using different beans. Try kidney beans, navy beans, or black-eyed peas for a fun twist on texture and taste.
  • Veggies – Add diced cucumber, cherry tomatoes, or roasted bell peppers to jazz up your salad with bursts of color and freshness.
  • Grains – Toss in some grains like quinoa, couscous, or farro for a hearty boost of protein and fiber.
  • Cheese – Trade feta for goat cheese, cheddar, or your personal favorite. 
  • Fresh Herbs – Sprinkle in parsley, basil, or mint for a different flavor profile.
  • Citrus – Swap lime for lemon or orange for a tangy twist.
  • Spices – Turn up the heat or keep it cool! Adjust the jalapeño or add red pepper flakes. 
  • Seasoning – Add garlic powder, onion powder, or chili powder for an extra punch of flavor in the dressing.

Can I Store Leftover Black Bean and Corn Salad? 

One of the things we love about this salad is that it’s so easy to store, making it perfect for meal prep. Toss it together and throw it in the fridge and you have an easy lunch or side dish ready to go!

To refrigerate, just transfer to an airtight container and store it in the fridge for 3-4 days. Remember to avoid adding avocado until you’re ready to serve it. 

This salad is best eaten fresh so we don’t recommend freezing it. The textures of the veggies aren’t going to be the same once the salad is thawed. 

More Scrumptious Salad Recipes

On the search for more savory salads?  Check out more of our favorite fresh and satisfying salad recipes!

Mediterranean Cobb Salad

Easy Shirazi Salad

Mediterranean Olive Salad

Sweet Potato Salad with Chickpeas

A bowl of black bean and corn salad.

Black Bean and Corn Salad with Sweet and Spicy Dressing

5 from 2 votes
Author: Food Dolls
Servings: 4 servings
Prep: 5 minutes
Total: 5 minutes
This black bean and corn salad with sweet and spicy dressing is bursting with color, bold flavor, and fresh ingredients!

Ingredients  

For the Dressing:

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 2 teaspoons honey
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Salad:

  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 medium red bell pepper finely chopped
  • 1 bag frozen corn cooked
  • 1 jalapeño seeded and diced
  • 1 small red onion diced about 1/2 cup
  • 1 medium avocado diced
  • 1/3 cup feta cheese crumbled
  • 1/2 cup chopped cilantro

Instructions 

Prepare the Dressing:

  • In a large mixing bowl, whisk together the fresh lime juice, extra virgin olive oil, cumin, smoked paprika, oregano, honey, salt and pepper until well combined.
    1/4 cup fresh lime juice, 1/4 cup extra virgin olive oil, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 2 teaspoons honey, 3/4 teaspoon sea salt, 1/2 teaspoon black pepper

Combine Salad Ingredients:

  • Add the black beans, chickpeas, red bell pepper, cooked corn, jalapeño, red onion, avocado, and chopped cilantro to the bowl with the dressing. Toss to coat all the ingredients evenly.
    1 15 ounce can black beans, rinsed and drained, 1 15 ounce can chickpeas, rinsed and drained, 1 medium red bell pepper, 1 small red onion, 1 bag frozen corn, 1 medium avocado, 1 jalapeño

Add Cheese:

  • Gently fold in the crumbled feta cheese.
    1/3 cup feta cheese

Serve:

  • Taste and adjust seasoning if necessary. Sprinkle additional cilantro on top for garnish if desired.
    1/2 cup chopped cilantro
  • Serve immediately, or refrigerate for later use (do not add avocado if planning serving later).

Nutrition

Serving: 1serving | Calories: 689kcal | Carbohydrates: 94g | Protein: 26g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 601mg | Potassium: 1409mg | Fiber: 25g | Sugar: 11g | Vitamin A: 1410IU | Vitamin C: 63mg | Calcium: 174mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 2 votes

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8 Comments

  1. 5 stars
    Hi Ladies love the recipes you post. Thank you for sharing. Picky family here.
    any suggestions for substitution of black bean & chickpeas.

  2. this recipe sounds delicious
    what can I substitute the black bean and chickpeas for. Family doesn’t like either one. Me pretty much everything. Thank you ladies for sharing the amazing recipes.