We intended to make this corn and black bean salad recipe as a salsa, but when it came out of the test kitchen, staffers couldn’t refrain from shoveling it in their mouths with a spoon! Hence—it became one our latest favorite salad (main course or side).

Of course, this does make for an amazing salsa, dip or side dish—but we’d be happy serving it with a side of grilled chicken and calling it a day. Add a side of veggies and you have a complete meal. Woohoo!

The possibilities are endless—if you’re on the go, combine this salad in a lettuce wrap or a tortilla with protein and veggies and just like that, your meal is mobile. Just don’t forget the hot sauce.

A bowl of corn and black bean salad, a great side dish.

Corn and Black Bean Salad Recipe

If you desire a light yet filling lunch, dinner or side dish, try this corn and black bean salad recipe!


Yield: 4 -6 servings
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  • Fill a small saucepan half full of water and bring to a boil over high heat. While you’re waiting for the water to boil, fill a medium-sized mixing bowl about half full of ice water then set it aside. When the water reaches a boil, add the corn and allow it to cook 1 minute.
  • Drain the corn then immediately put the kernels into the bowl of ice water for 1 minute. Drain the corn well then place into a large mixing bowl.
  • Add all remaining ingredients and toss well to combine. Cover with plastic wrap, chill in the fridge at least 45 minutes then serve nice and cold.


Blanching veggies is a quick and easy way to bring out their vibrant color, as well as softening the vegetables just a bit. Just make sure you have a bowl ready with ice water to shock your blanched corn!
Calories: 466kcal, Carbohydrates: 80g, Protein: 16g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 559mg, Potassium: 51mg, Fiber: 18g, Sugar: 2g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!