Black Bean Salad with Corn has crunchy celery, red onion, sweet red peppers, and salty feta cheese dressed with a sweet balsamic vinaigrette.

Bursting with bold flavors and vibrant colors, Black Bean Salad with Corn is a dish that’s sure to win over both the cook and the crowd.

It’s quick to prepare, easy to customize, and requires minimal cooking, making it a reliable go-to for busy days or casual gatherings.

Black Bean Salad with Corn in a red and white bowl with a cut red onion, red pepper, and celery leaves on a small white plate.

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With its sweet corn, tangy vinaigrette, and hearty black beans, every bite offers a satisfying mix of textures and tastes. Whether served as a side, a topping, or a stand-alone dish, this black bean salad brings a fresh, festive flair to any table and is bound to become a repeat favorite.

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About This Recipe
Ingredient Notes
Step-by-Step Instructions
My Top Tips
Substitutions & Variations
Make-Ahead & Storage
Other Salads You'll Love
📖 Recipe
💬 Comments

About This Recipe

I'm always looking for summer salads that will help you cool down during hot days, and this salad does just that. It requires minimal to no cooking, which keeps the kitchen cool, plus there is nothing like a refrigerated salad to cool you from the inside out.

This recipe was inspired by my Fresh Summer Corn Salad and my Mom's Four Bean Vegetable Salad. Both of these salads are loaded with vegetables and aromatics that are dressed in a simple vinaigrette dressing.

The flavor profile starts with black beans, which are rich in protein and fiber, while corn adds a touch of sweetness and crunch. The fresh aromatics of celery, red pepper, and red onion bring both a burst of color and flavor, while the feta cheese is loaded with creamy, salty goodness.

Lastly, the sweet balsamic dressing ties everything together beautifully. These flavorful ingredients harmoniously combine into a salad that is crunchy, salty, and with a touch of sweetness.

It’s a versatile dish that can be a side or a main, and it’s perfect for potlucks, cookouts, picnics, or a simple family dinner. Doesn't this sound delicious? Great!

So, let's cook!

Ingredient Notes

Black Bean Salad with Corn Ingredients, clockwise from top right: black beans, diced red pepper, diced red onion, crumbled feta cheese, celery leaves, balsamic vinaigrette, diced celery, and corn.

Here's what you need to make this Black Bean Salad with Corn:

Salad Ingredients:

Black Beans - I use black beans from a can that are drained and rinsed well.
Corn - Fresh corn is always best. But you can use frozen corn that has been thawed.
Celery, Red Peppers, and Red Onion - Each of these aromatics bring nice flavors and crunch to this salad. I finely dice each of them to blend well with the beans and corn.
Feta Cheese - Feta cheese brings salty, creamy flavors, and mixes well with the other ingredients.
Balsamic Vinaigrette Dressing - A balsamic dressing is slightly sweet and brings the whole salad together.

Garnish:

Fresh Celery Leaves or Parsley - You already purchased celery, so why not use the leaves as a garnish for the salad? Celery leaves are super delicious!

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Process Photo 1a - Cutting corn kernels from a cob of corn.

Process Photo 1b - Finely diced celery, red onion, and red pepper in small dishes on a white cutting board with black beans in a large measuring cup.

Prepare Ingredients. Cook the ears of corn in boiling water for 5 minutes. Drain, then, plunge the ears immediately into cold water with ice. Cut the kernels from the ears using a sharp knife and a cutting board.

Drain the black beans and rinse well.

Finely dice the celery and red onion. Remove the seeds from the peppers and finely dice or slice into thin strips.

Process Photo 2a - Black beans, corn, diced celery, diced red pepper, diced red onion, and crumbled feta cheese in a large mixing bowl.

Process Photo 2b - Black bean salad ingredients mixed in a large mixing bowl ready to be dressed.

Combine Salad Ingredients. In a large bowl, add the black beans, corn kernels, celery, red peppers, red onion, and feta cheese. Gently mix and fold with a silicone spatula and set aside.

Process Photo 3 - Pour balsamic vinaigrette dressing over the black bean salad with corn ingredients.

Dress the Salad. Pour the balsamic vinaigrette over the salad ingredients and gently fold to evenly combine everything. Refrigerate the salad in a sealed container for at least 2 hours before serving.

Garnish and Serve. Garnish the corn salad with chopped fresh celery leaves or parsley. Serve and Enjoy!

Close up view of Black Bean Salad with Corn in a red and white bowl.

My Top Tips

♡ Use a store-bought balsamic vinaigrette to save time or quickly make your own with my basic vinaigrette recipe and use balsamic vinegar.

Substitutions & Variations

Use Your Favorite Vinaigrette. Prefer an Italian or French dressing? Go ahead and swap it for the balsamic.
Spice it Up: If you love heat, substitute jalapeño peppers for some of the red peppers, or add a dash of hot sauce to the vinaigrette dressing.
Make it a Meal: Add grilled chicken or shrimp for a protein-packed main dish.

Make-Ahead & Storage

This salad is best enjoyed on the same day it is made, but can be stored in an airtight container in the refrigerator for up to 5 days.

Other Salads You'll Love

♡ Did you love this recipe for Black Bean Salad with Corn? Please leave a 🌟 star rating and let me know how things went in the ✍ comments below. Thanks for visiting!

Black Bean Salad with Corn