This healthy black bean corn salad might sound simple, but it bursts with flavor and can make a great nutritious side dish! It can even be included in wraps or burritos.
I literally made it in around 10 minutes. It’s great to serve at dinner, but you can also bring it to parties, picnics or barbecues – wherever, whenever (just make sure to store it properly!)
High in protein and fiber, this black bean corn salad recipe doesn’t contain any gluten, soy, nuts or grains. It’s a great vegan option as well. Of course, not only is it healthy, but it’s super affordable as well. So it’s a win-win situation all around!
This Black Bean Corn Salad Is
- very easy to make
- healthy and rich in fiber
- gluten-, grain-, soy-, and nut-free
- super flavorful
- made with cheap, easy to find ingredients you probably already have
Incredible, isn’t it? It’s a lovely side and once you make it, you’ll be making it again and again.
Here’s what you need to make the healthy black bean corn salad recipe:
- Canned black beans. They’re a great fiber source and will leave you feeling full and your gut happy!
- Corn – This salad wouldn’t be complete without some cooked corn. You can use canned, frozen or, if available, even freshly boiled corn on the cob!
- Roasted red peppers. Can’t make a salad without them! Roasted peppers and roasted vegetables in general are my favorite way to add more flavor and beautiful contrast to salads.
- Raw vegetables. You’ll need some tomato, red onion, arugula, garlic, pickled jalapenos and fresh cilantro. Basil or parsley will do too if you don’t have cilantro though.
- Lemon, juice, olive oil, salt and pepper. That’s our “dressing” that we’ll be mixing directly in the salad bowl, because we don’t want to make more dished dirty, right? Right!
How to prepare your black bean salad
Once you’ve gathered all the ingredients for the black bean corn salad, you’re halfway there. Now it’s time for some chop chop and toss toss.
- Open the can of beans and corn, rinse and drain them really well.
- Wash the tomatoes, arugula and cilantro, peel the garlic and onion and chop everything thinly, mince the garlic. Also chop the jalapenos.
- Add all ingredients to a bowl and toss with olive oil, lemon juice, salt and pepper to taste!
And that’s all, in 4 steps you’ve got an amazing, high-fiber salad, which brings only positives along with it.
How To Serve
There are many, many ways to serve and use this black bean corn salad. Here are two of my favorite ways:
- with bread, tzatziki and grilled fish or meat of any kind
- as addition to wraps – grab some tortillas, this salad, some grilled or rotisserie chicken, drizzle avocado or tzatziki sauce over – and wrap. SO good!
And there are of course, many other options that will work too!
How to improve the salad:
What’s great about this recipe is that you can always adjust it to your taste. Remove whatever you dislike and work with the rest. The result will still be delicious. In case you’re looking for ideas regarding what to add to the salad, why not try these out:
- Sprinkle cottage cheese on top – The slightly sour taste will work wonders when combined with the veggies and sweet corn!
- Add more vegetables – Olives, green lettuce and white beans can also be great additions to this recipe.
- Serve with some cooked meat – Chicken and shrimp both work very well. No need to go overboard with more sides such as rice or potatoes. Just your protein source with veggies will be a delightful meal.
How to store the black bean corn salad:
Prepared as is, the black bean salad won’t last a long time in the fridge. But if you want to make it ahead and keep it as fresh as possible I highly recommend either building into salad jars OR leaving out the tomatoes and the dressing ingredients. Prep everything else, when it’s time to serve – all you need to do is add the olive oil, lemon juice and tomatoes.
For salad jars, start the jar with the dressing ingredients first, then the beans, corn, roasted pepper, onions, garlic, whole cherry tomatoes and cilantro on top. Store in the fridge and when it’s time to serve, simply empty the jar into a bowl and toss!
More Healthy Salad Recipes
Well, I really hope you enjoy this healthy black bean corn salad whenever you try it! For more healthy salad recipes, check out these links as well:
- Easy Tomato Cucumber And Dill Salad
- The Best Mediterranean Chickpea Salad
- Quinoa And Roasted Veg Salad
- 3/4 cup black beans, canned, rinsed and drained
- 2/3 cup corn, canned, rinsed and drained
- 2 roasted red peppers, thinly chopped
- 2 garlic cloves, minced
- 1 small tomato, thinly chopped
- 2 tbsp cilantro, thinly chopped
- 1/2 small red onion, thinly chopped*
- 1/2 cup arugula
- 1 tbsp lemon juice
- 2 tbsp pickled chopped jalapeno
- 1 tsp olive oil
- Salt and pepper
- Rinse and drain the beans and the corn.
- Wash the tomatoes, arugula and cilantro, then thinly chop them. Peel the onion and garlic, then thinly chop the onion and mince the garlic.
- Chop the roasted red peppers as well.
- Add everything to a bowl and toss with olive oil, lemon juice, salt and pepper to taste.
*about 2 tbsp (best to add to taste)
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 615mgCarbohydrates: 36gFiber: 10gSugar: 10gProtein: 9g