This simple + quick corn and black bean salad combines hearty canned black beans with sweet corn, all tossed together with vibrant, crunchy veggies and an easy honey lime dressing.

Ingredients for black bean salad with corn mixed together in glass mixing bowl.

5 star review

“Amazing salad!!! Thank you for sharing!”

– Libby

A Super Easy Black Bean Corn Salad to Make on Repeat!

This super easy and fast black bean salad with corn goes with just about anything! It’s quick, simple, filling and delicious, and is just the thing to throw together on a weeknight (or really any day you don’t feel like cooking). I’m a big believer that nourishing homemade meals don’t have to be complicated to be delicious, and this quick bean salad is the perfect example. For this quick no-lettuce chopped salad, I opted to skip the avocado since I don’t always have a ripe one on hand, and without avocado this corn and bean salad is so budget friendly! I love serving it as a light lunch, and it also make the easiest side for enchiladas (like my easy chicken enchiladas or enchiladas with ground turkey)!

A few real food ingredients is all you really need for this quick corn salad, and it truly is one of those recipes I turn to when I’m short on time, since it has very few prep steps & comes together in just about 10 minutes. Canned black beans are one of my favorite recipe shortcuts, as they’re such a versatile ingredient, so I’ve always got a can or two in kicking round. Add them to some corn (fresh, frozen-defrosted, or canned all work) and you’ve got yourself a nourishing and delicious meal. Then just whisk up the quick honey lime dressing and pour it over. Done and done!

Ingredients for black bean salad including corn, bell pepper, cilantro, tomatoes, red onion, and lime with corn in glass mixing bowl.

So Many Ways to Serve It Up

A few simple ways you could customize this corn and black bean salad:

  • Make a burrito bowl: serve atop cooked rice along with toppings of your choice such as avocado, sour cream, cheese, salsa, and hot sauce.
  • Serve as a side: Also works as a side (I love it with my quick cilantro lime chicken) salad to grilled meat or fish, or as a main dish salad.
  • Serve as a dip: If you want to turn this recipe into a dip, I highly recommend my quick black bean + corn dip!
  • For lunch: Makes a great make-ahead lunch, and can be stored, covered in the fridge for up to 5 days.
  • Add more greens: Serve on top of baby greens or chopped romaine for extra crunch
  • Enjoy as a wrap: Use lettuce wraps or tortillas for an easy, refreshing meal.

Tip: Give the dressing about 5 min to marinate with all your fresh ingredients. It’ll get even more flavorful the longer it sits!

Swaps & Subs

  • Don’t like cilantro? Substitute flat leaf parsley (or omit it altogether)
  • Raw sweet summer corn works well in this recipe. Simply cut the kernels off the cob and add it to the salad. Frozen, defrosted corn will also work well.
  • Kidney beans will work in place of the black beans
  • You can use apple cider vinegar in place of red wine vinegar
  • Double the Honey Lime Dressing and use it the extra as a salad dressing (or marinade) for another night 
Blacks bean and corn in white bowl with rice on blue background.

This Recipe Is…

close up of a black bean salad with corn in white bowl
ingredients for black bean salad with corn mixed together in glass mixing bowl
5 stars (5 ratings)

10-Minute Corn & Black Bean Salad (No Avocado!)

This simple + quick corn and black bean salad combines hearty canned black beans with sweet corn, all tossed together with vibrant, crunchy veggies and an easy honey lime dressing.

Ingredients

  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen-defrosted
  • 1 cup halved cherry tomatoes
  • 1 cup chopped bell pepper, red, yellow, or orange
  • 2 tablespoons finely diced red onion
  • 1/2 cup chopped cilantro

Honey Lime Dressing

  • 2 tablespoons fresh lime juice, from about 2 limes
  • 1 tablespoon apple cider or red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • 1 garlic clove, finely minced
  • cup olive oil

Instructions 

  • In a large bowl, mix together the black beans, corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro until well combined. Set aside.
  • Make the dressing by adding the lime juice, apple cider vinegar, honey salt, cumin, garlic powder, and olive oil in a small mason jar. Shake until well combined. Alternatively, add the ingredients to a small bowl and whisk to combine.
  • Pour the dressing over the black bean mixture, stirring to combine. Allow to sit for 5 minutes, then taste for seasoning, adding additional lime juice or salt to taste. Serve at room temperature or store (covered) in the refrigerator for up to 4 days.

Notes

  • Corn: This recipe works equally well with fresh, frozen-defrosted, or caned corn.
  • For Vegan: Use maple syrup in place of honey in the dressing.

Nutrition Information:

Serving: 1 (of 4), Calories: 208kcal, Carbohydrates: 11g, Protein: 2g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 474mg, Potassium: 244mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1.509IU, Vitamin C: 60mg, Calcium: 15mg, Iron: 1mg
Nutrition disclaimer
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