Our black bean and corn salad is a fresh, healthy summer dish that’s hearty enough for lunch or perfect as a side. It’s a go-to for BBQs and potlucks and pairs wonderfully with grilled chicken, hot dogs, or hamburgers.
This recipe comes together in under 15 minutes using pantry-friendly ingredients. It’s simple, bright, and full of flavor—grab what you need and have dinner ready in no time.
Directions
- Drain and rinse the black beans in a strainer, then transfer them to a large bowl.
- Drain the canned corn and add it to the bowl with the beans.
- Add the drained Rotel (diced tomatoes and chiles) to the beans and corn.
- Stir in the chopped red bell pepper, chopped cilantro, lime juice, and salt to taste. Mix thoroughly until well combined.
- For best flavor, cover and refrigerate for about 1 hour before serving to let the flavors meld.
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Black Bean And Corn Salad
Recipe by April King
Course: Sides
Cuisine: American, Mexican
Difficulty: Easy
Servings
8
servings
Prep time
15
minutes
Cooking time
minutes
Total time
15
minutes
Ingredients
-
1 can black beans, drained
-
1 can corn, drained
-
1 can Rotel (diced tomatoes with chiles), drained
-
1 small red bell pepper, chopped
-
3 Tbsp chopped cilantro
-
Juice from 1 lime
-
1/2 tsp salt, or to taste
Directions
- 1. Rinse and drain the black beans, then add them to a mixing bowl.
- 2. Drain the corn and add it to the bowl with the beans.
- 3. Add the drained Rotel to the mixture for a touch of tomato and mild heat.
- 4. Add the chopped red bell pepper, cilantro, lime juice, and salt. Stir everything together until evenly mixed.
- 5. For a more developed flavor, cover and chill the salad for about 1 hour before serving. Serve cold or at room temperature.