Summer is a perfect time to make this easy corn and black bean salad. It has such a light, refreshing flavor and it goes with just about anything!
Last night we had it with our grilled burgers and tonight we’re having it with grilled chicken.
This is a particularly easy corn salad recipe and it holds up beautifully in the fridge for days.
Ingredients
- whole kernel corn – see below for corn options
- black beans
- black-eyed peas – for a subtle smokiness
- green pepper
- sweet onion
- fresh cilantro
- picante sauce
What kind of corn should I use??
As mentioned, this is an EASY corn salad recipe, so I use frozen corn and let it defrost before mixing it with the other ingredients.
You could also use canned corn but I typically don’t like using canned vegetables unless they’re cooked in with other ingredients. I think there’s a bit of a funky taste and smell that reminds me of childhood school cafeteria hot lunches.
Of course, grilled corn or even boiled corn would be best of all. Slice the kernels off the cob and they’ll be ready to use.
How to make black bean and corn salad
It’s SO easy! Stir all the ingredients together in a large bowl, cover, and refrigerate to give the flavors a chance to come together and make magic.
Just give the salad a stir before serving and have at it!
Black bean and corn salad is also great for scooping up with tortilla chips — a terrific party appetizer idea.
Other appetizers for tortilla chips:
Other summer salads you may enjoy:
Artichoke and Sun-dried Tomato Pasta Salad
Red, White and Blueberry Salad
Corn and Black Bean Salad
Corn and Black Bean Salad
Ingredients
- 16 oz bag frozen whole kernel corn thawed
- 1 15 ounce can black beans rinsed and drained
- 1 15 ounce can black-eyed peas rinsed and drained
- 1 medium green pepper chopped
- ¼ sweet onion chopped
- ½ cup chopped cilantro
- 1 16-ounce jar picante sauce
Instructions
- Mix all ingredients together well in a large bowl. Cover tightly with plastic wrap and chill in refrigerator 4-6 hours or overnight. Stir before serving.
