Easy Fall Black Bean and Corn Salad

This recipe for Easy Fall Black Bean and Corn Salad is an easy side dish that is packed with color, flavor, and wholesome ingredients.

Made with sweet corn, hearty black beans, juicy tomatoes, crisp bell peppers, and fresh onion this is a simple salad that is both satisfying and refreshing.

Why you will like this recipe.

Whether you are serving it at a fall potluck, adding it to your holiday table, or meal prepping lunches for the week, this versatile salad is a delicious way to enjoy seasonal produce with minimal effort.

Here is what else you will like about this recipe.

• This recipe is easy to make with simple ingredients and minimal prep work.
• Falls salad is packed with flavor and texture from sweet corn, tender beans, crunchy peppers, and juicy tomatoes.
• Naturally vegan, gluten free, nut free, soy free,vegetarian and Mediterranean diet friendly, making this recipe suitable for a variety of diets.
• Budget-friendly and made with pantry staples like canned black beans and corn.

Have you tried my recipe for Green Bean and Tomato Salad?

That colorful bean salad is tossed with a simple lemon dressing that perfectly brings out the flavors in the beans and tomatoes in every bite. Both this Fall Black Bean and Corn Salad and that Green Bean and Tomato salad are simple and colorful salad recipes that are also made with healthy ingredients.

I like to use a salad dressing mixer to both make my dressing, such as the one used in this recipe, and store my dressing. You can find a selection of dressing mixers here.

Ingredients Needed.

Salad

• Bell Pepper The bell pepper of your choice. Your pepper should be washed, stem and seeds removed, and then diced into small bite-sized pieces.
• Onion. White or red onion both work well in this recipe. Red onion provides a milder flavor and beautiful color, while white onion offers a sharper, more traditional taste. Finely dicing the onion helps distribute its flavor evenly throughout the salad.
• Tomatoes. Use fresh and firmer tomatoes such as Roma tomatoes. Remove the excess seeds and dice the tomatoes into small pieces.
• Black Beans. Use canned baked beans (cooked) that have been rinsed and drained.
• Corn. Use corn kernels from a cob, frozen (thawed and drained), or canned (drained).

Dressing

• Cilantro Fresh cilantro leaves that have been chopped into small pieces.
• Olive Oil. Extra Virgin Olive Oil is recommended for its rich, fruity flavor that compliments the sweetness of the corn, the earthiness of the black beans, and the freshness of the vegetables.
• Lime Juice. Freshly squeezed is preferred.
• Maple Syrup Adds a sweet flavor which balances out the other flavors in this salad and adds texture to the dressing.
• Garlic. Freshly minced.
• Seasonings Chili Powder, Ground Cumin, and Salt. These are all adjustable as needed for flavor.

How to make fall black bean and corn salad.

• Prep Time 10 minutes .
• Servings 8.
• How to serve : Serve as a side with your favorite meal or as a dip with tortilla chips.
• Notes: You will need a bowl, large spoons for tossing, and a smaller bowl or dressing jar, and whisk .

1. Prepare. Prepare your ingredients as indicated. This includes dicing your peppers, tomatoes, onions, and cilantro.
2. Dressing. To make the dressing, place the ingredients into a bowl and use a whisk to combine the ingredients well. If you are using a dressing container carefully shake or use a small whisk to combine the ingredients.
3. Toss. Place your ingredients from the first step (everything but the dressing ingredients) into a large bowl. Pour half of the dressing ingredients over these ingredients and toss. Repeat this process with the remaining dressing.
4. Serve. For the best flavor, cover the salad and refrigerate for 20 minutes or so for the flavors to meld. Serve as desired.

Tips for making the best corn and black bean salad.

Rinsing and draining the black beans removes excess sodium and prevents the salad from becoming cloudy. Draining the corn (for both canned or thawed frozen corn), removes excess moisture that can affect your dressing.

More helpful tips for you.

1. When dicing your peppers, onions, and tomatoes, try to make them a similar size to the corn and beans. This will allow the ingredients to mix evenly and for each of the ingredients to be represented in every spoonful.
2. If your tomatoes seem particularly juicy, you can place the diced pieces on a small stack of paper towel for a few minutes before adding them to the salad. This can help prevent excess liquid from watering down the dressing and keeps the salad fresh and crisp.
3. You can prepare the dressing up to two to three days in advance and store it in an airtight container or mason jar in the refrigerator. Making it ahead gives the ingredients time to meld together, often resulting in even better flavor. You can reserve a small amount of dressing and toss it with the salad just before serving to refresh the flavors if the salad has been refrigerated

FAQ

• What kind of tomatoes work best in this recipe?
  Roma Tomatoes work best because they have a more 'meaty' (less watery) texture, have fewer seeds, have a great flavor, and hold their shape well. Other tomatoes that can work include Vine-Ripened Tomatoes, Campari Tomatoes, Cherry or Grape Tomatoes. Sometimes I like to use a variety of tomatoes to kind of shake up the flavors.
• Do I need to cook canned black beans?
  No. Canned black beans are already cooked and ready to use. Simply rinse and drain them before adding them to the salad.
• Can I use a different type of bean?
  Yes. Pinto beans, kidney beans, cannellini beans, or chickpeas can all be substituted for black beans while still providing great flavor and texture.
• Why is my salad watery?
  Excess liquid usually comes from the tomatoes, corn, or beans. Be sure to drain canned ingredients well and consider removing some of the tomato seeds before dicing.
• Can I make this salad ahead of time?
  Yes. This salad is actually even better after it has had time to chill. You can make it up to 24 hours in advance and store it covered in the refrigerator. For the freshest texture, add the tomatoes just before serving.

Variations.

• For a creamy twist, fold in a half cup or so of diced avocados just before serving. The rich texture pairs perfectly with the sweet corn and hearty black beans.
• You can make this a Tex-Mex side, by adding taco seasoning to the dressing and tossing in diced green chiles, cilantro, and shredded pepper jack cheese.
• Make this recipe into a meal by tossing in protein such as grilled chicken, shrimp, steak, or cooked quinoa.

How to store black bean corn salad.

Leftover salad should be stored in an airtight container and refrigerated. When properly stored, it should keep for up to four days. I like to (re)toss the ingredients just before serving especially after the salad has been refrigerated.

You may also be interested in these salad ideas.

• 5 Ingredient Cucumber Caprese Salad
• Celery Salad in Lemon Ginger Dressing
• White Bean and Kale Salad
• 10 Minute Smashed Cucumber Salad
• Vegetarian Dill Pickle Pasta Salad
• 27 Mediterranean Diet Salad Recipes