Published by Sheena Strain, last updated
Recipe
You’ll love this quick and easy Black Bean and Corn Salad! It’s low in calories and fat free, a perfect summer side dish to complement grilled foods.
I first tasted a similar Black Bean and Corn Salad a couple of years ago, not long after we moved here. It’s very American I think, not the kind of salad you would typically find on dinner tables back home in the UK.
There’s not much to it in terms of ingredients, but it tastes lovely with fresh lime juice and is especially good if you can get Farmers Market corn when it’s in season. I have a nifty little tool for cutting the corn off the cob, but if you don’t have that a sharp knife is perfectly adequate.
If you can’t get fresh corn then I think that frozen corn is nicer than canned, there’s no sugar added and if you use frozen it will help to chill the rest of the salad more quickly. You don’t need to defrost the corn either, just toss it in the bowl as it is.
The dressing is better with fresh lime juice, but the last time I made it I used bottled lime juice and it was still tasty. You can add in a little hot sauce if you like, I think it gives it a nice little kick but I also know it means that my kids won’t eat it if it’s hot, so it’s really up to you.
You can make it a couple of hours ahead or even the day before and it will still taste good.
I have found that the black beans can go slightly more mushy if it’s left too long, the taste wasn’t affected but it didn’t look quite as appetizing the next day so you might want to bear that in mind if you plan to serve this to guests.
Southwestern Black Bean and Corn Salad
You'll love this quick and easy Black Bean and Corn Salad! It's low in calories and fat free, a perfect summer side dish to complement grilled foods.
Prep Time: 15 minutes
Total Time: 15 minutes
Total Carbs: 21 g
Protein: 2 g
Servings: 4
4.72 from 25 votes
Ingredients
Instructions
You can use frozen corn, canned corn or fresh corn. If you use fresh corn cook the corn cobs in boiling water for about five minutes, let them cool a little then cut the corn off. Make sure you have all the silks removed before you do that, you don't really want them in the salad.
If you use frozen corn there's no need to defrost it, just add it as is and it will defrost quickly and help chill the rest of the salad.
Cut the vegetables as directed.
Mix beans, corn and vegetables together in one bowl.
Mix the remaining ingredients together (except the salt) to make the dressing, then pour over the bean salad and mix well to combine. Add hot sauce if you want to give it a little kick, my kids won't eat it like that so I left it out. If you like more lime juice in the dressing you can adjust that up or down to suit your taste.
Season with salt and chill before serving.
Nutrition Facts
Southwestern Black Bean and Corn Salad
Amount Per Serving
Calories 96Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 14mg1%
Potassium 278mg8%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 1065IU21%
Vitamin C 46.2mg56%
Calcium 3mg0%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Noshtastic
Course:American
Cuisine:Salad
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
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Michelle S Henry says
Made this several times now. Added different types of beans, cilantro, and jalapeno pepper. A favorite of family and friendsReply
Pam says
I added avocado, small tomatoes and cilantro. Really yummy😊Reply
Nuggetmom says
Fantastic! I also added cilantro. This recipe is a keeper!Reply
Amber Parker says
This was sooooo goooood!!!!Reply
Pretty Maker says
very good,I’ve made this several times now. I like how versatile the ingredients are. I usually pickle the onion before adding it. we eat a lot of tacos and this goes well with chicken or beef tacos as well as bean(refried beans) tacos.Reply
Linda says
Linda
I added diced mango’s an it was absolutely fantastic 😀Reply
Pam L says
Great southwestern style salad. My husband loved it so it was a win win!Reply
Cathi says
I was surprised to not see tomato in this but gave it a try and was glad I did. I did not cook my fresh corn first as it was very fresh and worked perfectly. I was out of bell peppers so I used green hatch chilies. It came out great and everyone loved it! Definitely a keeper!Reply
Debbi says
See AlsoInstant Pot Loaded Potato Soup
I made this exactly how the receipt called for, absolutely love it !!!Reply
Beverly says
Very good taste easy to makeReply
Linda says
I used 2 cans of corn drained .
It was a great surprise an so refreshing with our grilled chicken on a hot day 😀👍🏻👍🏻👍🏻
Linda LReply
Linda says
If you use can corn do you drain the liquid ?
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Sheena Strain says
yes, you need to drain it.
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Ileana says
I absolutely loved the dressing on this. I had tried a few others and the taste was not good.Reply
Nancie says
I have local habernaro honey and used it with lime juice, yummy ?
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Sue says
I’ve made this salad for years and have found that using Italian salad dressing really works for this.
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Bobbie says
Wow, this looks really good. Another recipe we will have to try. Love all the colors.
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kathy says
ive used this combination but skipped lime juice and added it to baked bean combination for a sort of cowboy caviar and it went wellReply
Megan says
How much is a serving. Making this now and meal prepping want to know how to divid it up. Thank you.
Reply
Sheena Strain says
Hi Megan,
The nutritional calculations are based on 4 servings, so just divide the total amount of salad by 4.Reply
Megan says
Thank you. I was actually able to get 5 cups out of it so that worked out for my lunches for the week thank you so muchReply
Sheena Strain says
Oh yay! I’m glad it worked well for you 🙂 The servings on my website are right below the cook times in the recipe card and they are in a different font color because it has that little slider thing where you can change the amount of servings, it’s can be hard to see on mobile so I apologize for that!
Reply
Perfect for this summer season! Love the flavors here!
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Sheena says
Thanks Nikki! 🙂
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Marilyn says
I love it. Not complicated but very tasty. I love a recipe that is simple, but still gets rave reviews. Thank you.
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This is my kind of salad! I love the visual appeal as well as mixed textures. The flavor sounds great and much more filling than a basic green salad!
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Jennifer Stewart says
Great for summer! Nice, fresh, and cool! Thanks!
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Looks absolutely delicious!! I love any kind of salad with corn and black beans – this would be perfect to bring to any backyard BBQ!
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This looks and sounds so light and crisp. I love all the combinations of flavors here!
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Woohoo! I know what I am making this year for one of my many salad concoctions! This looks so good and easy!
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Judy@ImBoredLetsGo says
I love the black bean and corn combination…especially in a Southwestern dish. Looks delicious!
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