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Easy Fall Black Bean and Corn Salad
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Fall Black Bean and Corn Salad

Easy Fall Black Bean and Corn Salad is packed with crisp bell peppers, sweet corn, and black beans. Perfect for potlucks and fall gatherings.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Appetizers and Sides, Side Dish
Cuisine: gluten free, Mediterranean Diet, Vegan, vegetarian
Search Result: black bean and corn side dish, black bean side dish, corn salad recipe, easy fall side dish, fall salad recipe, fresh corn salad, healthy black bean salad, make ahead salad, potluck salad recipe, vegetable salad recipe
Servings: 8

Equipment

Ingredients

Salad

  • 1 cup Bell Pepper --Washed stem and seeds removed, and then diced into small bite-sized pieces.
  • ½ cup Onion. --Finely diced or chopped
  • 1 cup Tomatoes. -- Remove the excess seeds and dice the tomatoes into small pieces.
  • 15 oz Black Beans. --Use canned baked beans cooked that have been rinsed and drained.
  • 2 cups Corn. --Use corn kernels from a cob frozen (thawed and drained), or canned (drained).

Dressing

  • ½ cup Cilantro --Fresh cilantro leaves that has been chopped into small pieces.
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Lime Juice.
  • 2 tbsp Maple Syrup
  • 1 clove Garlic. --Freshly minced.
  • 1 tsp Chili Powder
  • ½ tsp Ground Cumin
  • ½ tsp Salt

Instructions

  • Prepare. Prepare your ingredients as indicated. This includes dicing your peppers, tomatoes, onions, and cilantro.
  • 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.
  • 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.
  • Serve. For the best flavor, cover the salad and refrigerate for 20 minutes or so for the flavors to meld. Serve as desired.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Tip text: Dice your ingredients into similar sizes to make them easily together and to allow the taste of each to be present in each spoonful.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

October 12, 2026
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Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 159mg | Potassium: 414mg | Fiber: 6g | Sugar: 7g | Vitamin A: 955IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 2mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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