15-Minute Black Bean and Corn Salad
A bright, protein-packed salad combining black beans and corn with a spiced balsamic vinaigrette. Earthy cumin and cayenne pepper balance the tang of vinegar, while fresh onions and red bell pepper add crunch and sweetness. Serve as a side dish at summer cookouts, potlucks, or alongside grilled chicken and rice. The overnight refrigeration allows flavors to meld, making it ideal for meal prep. This version emphasizes the clean simplicity of canned beans and vegetables, letting the spice blend shine without extra ingredients.
Ingredients
- ½ cup balsamic vinaigrettered wine vinegar + olive oil (1:3 ratio)veganconf:4
- ¼ teaspoon seasoned pepper
- ¼ teaspoon dried cilantro
- ⅛ teaspoon ground cayenne pepper
- ¼ teaspoon ground cumin
- 2 15 ounce cans black beans, rinsed and drained1.5 cups cooked fresh black beanslegume swapconf:4Full guide →
- 2 15 ounce cans whole kernel corn, drained1.5 cups fresh or frozen corn kernelsvegetable swapconf:3
note:thaw frozen; raw fresh is fine
Full guide → - ½ cup onion, chopped
- ½ cup green onion, chopped
- ½ cup red bell pepper, chopped
Instructions
- 1
Whisk vinaigrette, seasoned pepper, dried cilantro, cayenne pepper, and cumin in a small bowl until combined.
- 2
Combine rinsed black beans, drained corn, chopped onion, green onion, and red bell pepper in a large bowl.
- 3
Pour dressing over vegetables and beans, tossing until evenly coated.
- 4
Cover and refrigerate overnight.
- 5
Toss salad again before serving.
Tips
Make this salad up to 2 days ahead; flavors deepen as it sits. Toss before serving to redistribute dressing.
For extra tang, use a stronger vinaigrette or add 1-2 tablespoons fresh lime juice before chilling.
Drain corn thoroughly to prevent excess liquid from diluting the dressing.
Good to Know
Cover and refrigerate up to 3 days in an airtight container.
Prepare through step 3 up to 2 days in advance. Refrigerate covered. Toss before serving.
Serve chilled as a side dish at room temperature or cold. Pairs well with grilled meats, rice bowls, or tacos.
Common Mistakes
Do not skip rinsing canned beans to avoid excess sodium and starchy flavor
Do not skip overnight chilling to avoid flat, unmelded spices
Do not drain corn carelessly to avoid watery salad that dilutes dressing
Substitutions
note:add just before serving
note:thaw frozen; raw fresh is fine
FAQ
Can I make this salad without overnight chilling?
Yes, but flavor will be mild. Mix and refrigerate for at least 2-4 hours for spices to bloom. Overnight is ideal.
Can I freeze black bean and corn salad?
Not recommended. Vinaigrette separates and vegetables become mushy when thawed. Store in refrigerator up to 3 days.
What if I want to reduce sodium?
Use low-sodium canned beans and corn, and choose a low-sodium vinaigrette. You may need to increase spices slightly to compensate.