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Black bean and corn salad

Easy Black Bean and Corn Salad (5 Minutes!)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x


This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table.


  • 15-ounce can black beans*
  • 15-ounce can corn (or 1 1/2 cups fresh corn cut from the cob, raw or boiled)
  • 1 cup fresh pico de gallo, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo)
  • 1/4 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1 teaspoon olive oil 
  • Zest of 1/2 lime (optional)
  • 1 large handful fresh cilantro, chopped or torn (optional)


  1. Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
  2. If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.


*For a party size, double the ingredients. 

**You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

  • Category: Side dish
  • Method: Fresh
  • Cuisine: American
  • Diet: Vegan

Keywords: Black bean and corn salad, corn and black bean salad