Name: Black Bean Corn Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups corn kernels from 4 to 5 ears, or frozen corn kernels; 1 14-ounce can reduced sodium black beans, rinsed and drained; 1 pint cherry or grape tomatoes, halved; ½ cup chopped fresh mint, basil, parsley, or cilantro (or a mix); 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice (from about 1 lime); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 4 ounces feta cheese, crumbled (about 1 cup), divided

Jump to Recipe· 3.9 from 10 reviews

If you’re looking for a vibrant, fresh, and healthy dish that bursts with flavor and color, this Black Bean Corn Salad Recipe is an absolute must-try. Perfect for summer afternoons or anytime you want a light, no-cook salad that’s both satisfying and refreshing, it combines sweet corn, creamy black beans, zesty lime juice, and a sprinkle of feta cheese for that extra touch of creaminess. Whether you whip it up for a quick snack, a potluck, or a picnic, this salad is guaranteed to brighten your table and delight your taste buds.

Ingredients You’ll Need

The image shows a white marbled surface with three glass bowls arranged in a loose triangle. The top bowl is filled with shiny black beans, the bottom left bowl holds soft white cheese, and the bottom center bowl contains bright red cherry tomatoes, some of which are sliced in half showing their juicy inside. On the right side, three ears of yellow corn with white patches rest next to a white and navy checkered cloth. Fresh green mint leaves and a lime cut in half and two lime wedges are placed near the bowls. The scene has a clean, fresh look, with all items spaced out neatly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Black Bean Corn Salad Recipe is in its simplicity, bringing together essential ingredients that each add a unique texture, taste, or color to the dish. The fresh or frozen corn provides a burst of sweetness, the black beans add a hearty, creamy base, and the herbs give the salad a fresh, aromatic lift.

2 cups corn kernels from 4 to 5 ears, or frozen corn kernels: Fresh corn adds sweetness and crispness, while frozen corn works great straight from the freezer, saving prep time.
1 14-ounce can reduced sodium black beans, rinsed and drained: Adds a satisfying softness and protein-packed punch to the salad.
1 pint cherry or grape tomatoes, halved: Brings juicy bursts of acidity and vibrant red color.
½ cup chopped fresh mint, basil, parsley, or cilantro (or a mix!): A fresh herb blend adds bright, aromatic notes that elevate the entire salad.
2 tablespoons extra-virgin olive oil: Adds richness and helps meld the flavors together smoothly.
2 tablespoons lime juice from about 1 lime: Provides zesty brightness and a perfect acidic balance.
½ teaspoon kosher salt: Enhances all the flavors without overpowering.
¼ teaspoon ground black pepper: Adds a subtle hint of warmth.
4 ounces feta cheese, crumbled (about 1 cup), divided: Delivers a salty, creamy finish that takes the salad to the next level.

How to Make Black Bean Corn Salad Recipe

Step 1: Prepare the Corn

Start by placing your corn kernels in a large mixing bowl. If you’re using fresh corn, include a bit of the milky juice that comes off the cob — it adds natural sweetness and moisture. No need to thaw frozen corn entirely; adding it still partially frozen is fine and helps keep the salad cool and crisp.

Step 2: Mix the Salad Ingredients

Add the rinsed and drained black beans, halved cherry tomatoes, and chopped fresh herbs to the bowl with the corn. Pour in the olive oil and freshly squeezed lime juice, then season with kosher salt and ground black pepper. Stir everything together gently but thoroughly so each ingredient gets a good coating of the dressing.

Step 3: Add the Feta Cheese

Sprinkle about two-thirds of the crumbled feta into the bowl and give the salad one last gentle stir. Save the remaining feta to top the salad just before serving, giving it a fresh, visually appealing finish and an extra pop of flavor.

Step 4: Chill and Serve

If you have time, refrigerate the salad for about 15 minutes to let the flavors meld beautifully. This step is optional but highly recommended, as the chill brings out the best taste and texture in this Black Bean Corn Salad Recipe.

How to Serve Black Bean Corn Salad Recipe

A close-up of a dark blue plate filled with a colorful salad made of black beans, yellow corn, halved red cherry tomatoes, small white cheese crumbles, and green chopped herbs mixed together. A golden spoon rests inside the salad on the right side of the plate. Around the plate on a white marbled surface are whole and halved green limes, and three whole red cherry tomatoes. A woman's hand holding the spoon from the right side touches the salad. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a quick garnish, sprinkle additional crumbled feta on top along with a few fresh herb leaves. A drizzle of extra lime juice or olive oil right before serving can boost the salad’s freshness even more.

Side Dishes

This salad pairs wonderfully with grilled chicken, fish, or tacos for a light summer meal. It’s also a fantastic addition to any barbecue spread, complementing smoky flavors and providing a cool contrast.

Creative Ways to Present

Try layering the ingredients in a large mason jar for an attractive and portable way to enjoy this Black Bean Corn Salad Recipe on the go or as a meal prep option. Start with the dressing at the bottom and add the veggies, beans, cheese, and herbs, finishing with a handful of fresh lettuce for crunch.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad in an airtight container in the refrigerator for up to 4 days. The flavors actually develop nicely overnight, but the salad is best enjoyed fresh.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well because the fresh vegetables and herbs can become mushy after thawing.

Reheating

Since this salad is served cold, reheating isn’t necessary or recommended. Just give it a gentle stir before serving again straight from the fridge.

FAQs

Can I use canned corn instead of fresh or frozen?

While you can use canned corn, fresh or frozen corn brings much better texture and natural sweetness to the Black Bean Corn Salad Recipe. If you do use canned, be sure to drain it really well to avoid making the salad watery.

What herbs work best for this salad?

A blend of fresh mint and cilantro is my favorite, but basil, parsley, or any fresh herb you like can work beautifully. The herbs add brightness and a fresh kick to balance the beans and corn.

Is this salad vegan-friendly?

The salad can easily be vegan if you leave out the feta cheese or substitute it with a vegan cheese option. The rest of the ingredients are naturally plant-based.

Can I add other vegetables to this salad?

Absolutely! Diced bell peppers, red onion, or avocado cubes make great additions that add more layers of flavor and texture to the salad.

How long does it take to make this salad?

This Black Bean Corn Salad Recipe comes together in about 15 minutes, making it a super quick and easy option for a nutritious dish any time you need a fast, fresh side.

Final Thoughts

This Black Bean Corn Salad Recipe is one of those dishes you’ll find yourself making again and again, whether for its simplicity, bright flavors, or versatility. It’s a wonderful way to celebrate fresh ingredients and can easily be customized to your liking. I encourage you to try it out and share it with friends — it’s a guaranteed crowd-pleaser that tastes just like summer in a bowl!