This corn and black bean salad is the perfect summer side dish fresh, colorful, and bursting with flavor. Sweet corn pairs with creamy black beans, juicy tomatoes, and fragrant herbs, all brought together with a zesty lime dressing.

It’s quick to prepare, easy to customize, and a great choice for backyard dinners, potlucks, or weeknight meals. Light yet satisfying, this salad captures the best of summer produce in every bite.

Fresh Ingredients Make All the Difference

Corn: Fresh, in-season corn has unbeatable natural sweetness. If using frozen, thaw and pat dry to prevent a watery salad.

Black beans: Canned or freshly cooked both work. If using canned, rinse thoroughly to remove excess sodium and the canned taste.

Red bell peppers: Add crisp sweetness and a vibrant pop of color.

Cherry tomatoes: Bring juicy tang and freshness.

Red onion: Finely chopped for a mild bite that won’t overpower the salad.

Fresh herbs: Cilantro is classic, but parsley is a good substitute if you prefer.

Lime juice: A squeeze ties everything together with bright, zesty flavor.

Dressing: Olive oil, lime juice, a touch of honey, and cumin. Don’t skip it—it’s what makes the flavors come alive.

Step-by-Step Instructions for the Perfect Salad

Making this corn and black bean salad is refreshingly straightforward, which is part of the charm. Here’s how I usually do it:

Prep the Veggies: Start by shucking the corn and slicing it off the cob. Chop the red bell peppers, halve the cherry tomatoes, and dice a small red onion. Roughly chop a small bunch of cilantro.
Mix the Base: In a large mixing bowl, combine the corn, black beans, bell peppers, tomatoes, onion, and cilantro. You’ll already notice how colorful the salad is—it’s almost too pretty to eat!
Make the Dressing: In a small bowl, whisk together the juice of two limes, three tablespoons of olive oil, one teaspoon of cumin, half a teaspoon of chili powder (optional, for a hint of warmth), and a drizzle of honey. Taste and adjust. The balance of acidity and sweetness is key.
Combine and Toss: Pour the dressing over the salad and gently toss to coat everything evenly. Let it sit for at least 10 minutes before serving to allow the flavors to mingle. I sometimes leave it for up to an hour if I’m prepping ahead—it only gets better with a little time.
Final Touch: Right before serving, I like to add a pinch of flaky sea salt and a few cracks of black pepper. The final taste should be fresh, zesty, and lightly seasoned.

One time, I left the lime out entirely because I thought the corn’s sweetness would suffice. Big mistake—the salad was good, but it lacked that bright pop that makes it irresistible. Lesson learned: never underestimate the power of citrus.

Storage Tips to Keep It Fresh

This salad is perfect for making ahead, especially during busy summer weeks. I usually store it in an airtight container in the fridge for up to 2–3 days. One key tip: keep the dressing separate if you’re storing it longer than a day. That way, the salad won’t get soggy, and the flavors stay vibrant.

Leftovers taste great cold, straight out of the fridge, or at room temperature. I’ve even used it as a topping for grilled chicken or fish, which adds a fresh, summery twist to weeknight dinners.

Easy Substitutions and Flavor Tweaks

I’ve found this salad adapts beautifully, depending on what you have on hand:

Corn: Fresh is best, but roasted or frozen works fine. Roasting the corn first adds a slightly smoky flavor.
Beans: Swap black beans for kidney beans or chickpeas if you want a different texture.
Veggies: Bell peppers can be replaced with roasted red peppers or even diced zucchini in summer.
Herbs: Cilantro is classic, but parsley, basil, or mint bring interesting variations.
Dressing: Try adding a teaspoon of Dijon mustard or a splash of apple cider vinegar for a tangy twist.

For a kid-friendly version, I sometimes leave out the chili powder. My niece loved it just as much—sweet corn, beans, and a little lime for freshness.

A Few Notes on Flavor and Texture

The beauty of this salad is in the contrasts: the sweetness of corn versus the earthy beans, the crisp crunch of peppers against soft tomatoes, and the fresh zing from lime and herbs. Each bite offers something slightly different, making it feel more like an experience than just a side dish.

I’ve served this salad at picnics, potlucks, and casual weeknight dinners. Every time, friends comment on how fresh and satisfying it tastes, even when it’s been prepped hours in advance. That’s the kind of recipe that makes me smile—not just because it’s tasty, but because it’s reliable and forgiving.

Serving Ideas That Make It Shine

One of the things I love most about this corn and black bean salad is its versatility. It works beautifully as a side dish, a topping, or even a main course for a light lunch.

For a casual summer dinner, I often pair it with grilled chicken, fish, or shrimp. The salad’s freshness contrasts perfectly with smoky, charred flavors. During a recent backyard barbecue, I spooned it over warm quinoa, and it turned a simple bowl of grains into a vibrant, protein-packed meal.

It also doubles as a taco or burrito topping. Just a scoop on your tortilla with some avocado, shredded cheese, and a dollop of Greek yogurt or sour cream, and you have a colorful, flavorful meal in minutes.

For entertaining, I like to serve it in a large, shallow bowl so everyone can see the bright colors—corn kernels glistening, red peppers and cherry tomatoes popping, black beans providing that rich contrast. Adding a sprinkle of crumbled feta or cotija cheese elevates the flavor and adds a creamy texture that guests love.

Storage, Make-Ahead Tips, and Leftovers

This salad keeps beautifully and can be made ahead, which is a lifesaver during busy weeks or for party prep. Here’s how I manage it:

Short-term storage: Store in an airtight container in the fridge for 2–3 days. Keep the dressing separate if possible to prevent soggy vegetables.
Serving from leftovers: Leftover salad can double as a filling for wraps, a topping for grain bowls, or even a cold topping for roasted sweet potatoes.
Freezing: I don’t recommend freezing this salad, as the texture of corn and tomatoes changes too much. Fresh or refrigerated is definitely best.

I often prep the salad in the morning for a lunchtime family gathering or picnic. It holds up nicely in a cooler and tastes just as fresh hours later, which makes it my go-to for portable summer meals.