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Corn and Black Bean Salad is a delicious and easy recipe to make this summer. Perfect for a weeknight dinner or even a family picnic. It’s a cool and refreshing dish to make after a long, hot day.

(Post modified on 7/24/23.)

Using fresh produce is always a good practice, but doing so in the summer months is especially satisfying. Whether you buy the vegetables from your local grocery store, a Farmer’s Market, or your homegrown garden, fresh is always best!

More Salad Recipes to Enjoy

Ingredients for Corn and Black Bean Salad

(See the full recipe at the bottom of this post.)

fresh sweet corn
butter
black beans
green bell pepper
Vidalia onion
garlic

Honey Lime Dressing

extra-virgin olive oil
lime juice
honey
lime zest
kosher salt
freshly ground black pepper
cayenne pepper
medium avocado
fresh parsley or cilantro, optional

Instructions for This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Ingredients

If needed, shuck and silk 2 fresh ears of corn. With a sharp knife on a cutting board, slice off the corn kernels.

The easiest way for this is to slice the corn into a shallow bowl. This will save much corn juice splattering and catch the kernels. Drain and rinse the black beans.

Using a sharp knife and cutting board, dice the green bell pepper and Vidalia onion. Mince the garlic.

With a fine-edged zester, zest lime. Squeeze the juice from 2 limes, or enough to make 4 tablespoons.

Make the Salad

Heat a small skillet on medium heat and melt 2 tablespoons of butter in it. Add the cut corn and stir. Cook for 5-7 minutes to give the corn a nice bright yellow color and buttery taste. Allow to cool before adding to the salad.

In a large bowl, combine the rinsed black beans, diced bell pepper and onion, and minced garlic.

Add the corn to the mixture. Mix to combine.

In a small bowl, combine extra-virgin olive oil, lime juice, honey, lime zest, kosher salt, freshly ground black pepper, and cayenne pepper. Whisk together to combine.

Pour honey lime dressing over the salad and mix well.

Place the salad in a pretty serving bowl and cover. Chill for at least two hours or overnight.

Bring salad to room temperature. Before serving add sliced avocado to the salad, gently mixing in. If desired, garnish with fresh parsley.

This recipe will serve 4-6 people.

I like to serve this refreshing salad with grilled foods, such as Grilled Chicken with Chili Sauce, or Grilled Pork Loin Chops. But it would also be good with hamburgers or Brats.

See more Salads Here. Browse Picnic Foods Here.

Corn and Black Bean Salad

Here's a delicious and easy salad to make this summer to go with Honey-Glazed Grilled Chicken Thighs or Grilled Pork Chops.

Prep Time 20

Cook Time 10

Refrigerate: 2

Total Time 2 30

Serving Size 6

Equipment

Ingredients

2 ears sweet corn cut off
2 tablespoons butter melted
14.5 oz. black beans rinsed and drained
1 large green bell pepper diced
1/2 cup Vidalia onion diced
1 clove garlic minced

Honey Lime Dressing

4 tablespoons extra virgin olive oil
4 tablespoons lime juice
1 tablespoon honey
1 teaspoon lime zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 medium avocado sliced
1/4 cup fresh parsley chopped

US Customary - Metric

Instructions

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare your Ingredients

If needed, shuck and silk 2 fresh ears of corn. With a sharp knife on a cutting board, slice off the corn kernels. The easiest way for this is to slice the corn into a shallow bowl. This will save much corn juice splattering and catch the kernels.
Drain and rinse the black beans.
Using a sharp knife and cutting board, dice the green bell pepper and Vidalia onion. Mince the garlic.
With a fine-edged zester, zest lime. Squeeze the juice from 2 limes, or enough to make 4 tablespoons.

Making the Salad

Heat a small skillet on medium heat and melt 2 tablespoons of butter in it. Add the cut corn and stir. Cook for 5-7 minutes to give the corn a nice bright yellow color and buttery taste. Allow to cool before adding to the salad.
In a large bowl, combine the rinsed black beans, diced bell pepper and onion, and minced garlic. Add the corn to the mixture. Mix to combine.
In a small bowl, combine extra-virgin olive oil, lime juice, honey, lime zest, kosher salt, freshly ground black pepper, and cayenne pepper. Whisk together to combine.
Pour honey lime dressing over the salad and mix well.
Place in a pretty serving bowl and cover. Chill for at least two hours or overnight.
Add sliced avocado before serving. Serve at room temperature. Garnish with fresh parsley. Serves 4-6.