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Black bean and Sweet Corn Salad in a white patterned bowl with a wood spoon and a blue napkin behind it

Zesty Black Bean and Sweet Corn Salad

Course: Salad
Cuisine: Tex-Mex, Mexican
Keyword: Black Bean, Zesty
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 228kcal
This zesty black bean and sweet corn salad is everyone's favorite BBQ side kick. Plus, it's good as a side salad for must about any meal. In the Summer, get fresh sweet corn, grill it, and the cut off the kernels...mmm...so good.
Print Recipe


  • 2 cups grilled corn, cut off the cob or frozen, completely thawed
  • 1/2 cup red onion finely chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 15.5 oz cans black beans drained and rinsed
  • 1 red bell pepper cored, seeded and chopped
  • 1/3 cup fresh cilantro chopped


  • Rinse onions in cold water, this removes a bit of the acidic flavor. Set aside.
  • In a large bowl, whisk together the vinegar, olive oil, lime juice, salt and pepper to make the dressing.
  • Add the beans, corn, onion and bell pepper and toss until well coated.
  • Cover and chill for about 2 hours.
  • Add cilantro and toss again.


Calories: 228kcal