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Katie's Cucina » Recipes » Mexican

Black Bean Corn Tomato Salad

Published: Aug 6, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Top view of corn black bean tomato salad wiht taco on plate.
Top view of a green bowl with black beans, tomatoes, and corn with text on image for Pinterest.
Two photos: Top of ingredients for salad. Bottom up close of corn black bean tomato salad.
Two photos; top of a bowl of corn black bean tomato salad, bottom of a plate of black bean salad with taco.
Top view of corn black bean tomato salad on plate with taco and salad in bowl.

Black Bean Corn Tomato Salad is full of fresh ingredients like cilantro, roasted bell peppers, and lime juice. This healthy Mexican side dish comes together in minutes, and is perfect to serve with tacos or eat on it’s own.

Top view of a green bowl filled with corn kernels, sliced grape tomatoes, cilantro, and black beans.

Are you ready for the most amazing summer salad to date? Fresh, sweet, and full of flavor? I first published this Black Bean Corn Tomato Salad recipe 8 years ago. When I created this recipe in 2012 I was hooked. As were all my friends and family. Simple whole ingredients that scream the “freshness” of summer. Nothing has changed with how delicious and easy-to-make this recipe is.

I love to serve this easy corn tomato black bean salad with my grilled chopped chicken tacos, beef and green chile enchiladas, grilled skirt steak and shrimp fajitas or even my chicken and cheese enchiladas.

In this post you will learn the following information.

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Mexican Side Dish Recipes

Ingredients

Roasted Red Pepper, salt, lime, black beans, corn, jalapeno, tomatoes, cilantro, and green onions.
  • Corn on the Cob – I find that this recipe tastes best with fresh corn. Make sure it’s cooked prior to removing the kernels off the cob.
  • Black Beans – One can is all you need. Make sure you rinse them well before adding to the salad. Or you can use your own freshly cooked black beans.
  • Cilantro – We love cilantro in our house. The fragrant and fresh flavors of this herb shine in this salad.
  • Green Onions – I opted for green onions so they aren’t as pungent as the traditional onion. If you love raw onion then you could do a finely diced red onion in place of green onions.
  • Roasted Red Bell Pepper – A small amount from a jar works perfect for this recipe.
  • Grape Tomatoes – I like to use grape tomatoes or cherry tomatoes for this recipe. Plum and heirloom just don’t give the same flavors.
  • Salt – This helps break down the tomatoes adding to the juice/flavors of the “dressing”.
  • Lime – One lime is all you need. First, zest the lime, then juice it.
  • Jalapeno – If you like spicy add a full jalapeno. Make sure you remove the seeds (and DO NOT touch your face after handling jalapeno). I will only use ¼ of jalapeno when I make this so my kids will eat the salad, too!

Directions

Top view of a glass bowl with corn kernels, sliced tomatoes, salt, green onions, and lime zest.

In a large bowl add corn that has been removed from the cob, drained black beans, ¼ cup each of cilantro and green onions, 2 tablespoons roasted red bell pepper, 2 cups grape tomatoes, sliced in half.

Juicer squeezing lime into a glass bowl with corn, tomatoes, green onions and lime zest.

Then sprinkle one teaspoon salt, zest the lime and then juice it with a citrus juicer pictured above. Followed by the jalapeno if desired.

Glass bowl with black beans, sliced grape tomatoes, and corn with spoon mixing.

Mix well, place lid on top and chill for at least 30 minutes or until you are ready to serve.

Top view of corn, black beans, and tomatoes in a green bowl with cilantro around it.

FAQs

How long does black bean salad last?

Because of all the fresh ingredients in this recipe I only ever keep it 3-5 days in the refrigerator. However, it never lasts that long in my house.

Can you eat corn raw in a salad?

Technically you can eat raw corn. Make sure your corn is super fresh before removing the kernels off the cob. This recipes requires cooked corn, but you can keep it raw if you would like.

Can you eat black beans out of the can?

Yes, canned black beans are already cooked so you can eat them straight out of the can. I always suggest to rinse and drain the black beans before consuming.

Do you have to cook frozen corn for a salad?

No, you can simply thaw the corn in the refrigerator over night to use in a salad.

White plate with corn, black beans, and tomatoes next to chicken tacos and lime.

Tips & Tricks

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

  • Corn – I really prefer the fresh corn in this recipe. But if you don’t have fresh cooked corn (say you are making in an off season when it isn’t available) you can use frozen, thawed corn or I’ve even had family members use canned corn. Make sure you rinse the corn if you go this route. I will say though, it will alter the taste of the salad. Take the time and use fresh corn if you can.
  • Spicy – If you like heat add the full jalapeno. If you don’t like heat omit it all together. I will add a quarter of a jalapeno when I make this so my kids will eat the salad. I also finely mince it so it blends in well.
  • Dressing – You might think this salad will lack flavor because the only dressing used is lime juice (and zest). But I promise it does anything but lack flavor!
  • Make ahead – I have found this salad tastes best when made ahead and refrigerated until cold. I’ll make it in the morning or even a few hours before I’m ready to serve. It gives the lime juice time to marinade.
Top view of corn, black beans, and tomatoes on a plate with tacos and lime.

Mexican Side Dish Recipes

Looking to add additional side dishes to your meal? Check out a few of my favorite Mexican side dishes.

  • Mexican Street Corn Salad
  • Bacon Refried Beans
  • Tomato Avocado Salad
  • Slow Cooker Ranchero Beans
  • Grilled Mexican Street Corn
  • Slow Cooker Mexican Corn Cakes

If you make this recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Black Bean Corn Tomato Salad

Black Bean Corn Tomato Salad is full of fresh ingredients like cilantro, roasted bell peppers, and lime juice. This healthy Mexican side dish comes together in minutes, and is perfect to serve with tacos or eat on it's own.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free
Prep Time: 15 minutes
Resting Time: 30 minutes
Total Time: 15 minutes
Servings: 8
Calories: 106kcal
Author: Katie

Equipment

  • Mixing Bowl

Ingredients

  • 2 ears Cooked Corn on the cob removed
  • 1 15 oz. can Black beans drained
  • ¼ cup Cilantro chopped
  • ¼ cup Green onions diced
  • 2 tablespoon Roasted red bell pepper diced
  • 2 cups Grape tomatoes halved
  • 1 teaspoon salt
  • 1 lime zested and juiced
  • 1 jalapeno seeded and chopped

Instructions

  • In a large bowl add corn that has been removed from the cob, drained black beans, ¼ cup each of cilantro and green onions, 2 tablespoons roasted red bell pepper, 2 cups grape tomatoes, sliced in half.
  • Then sprinkle one teaspoon salt, zest the lime and then juice it. Followed by the jalapeno if desired. Mix well, place lid on top and chill for at least 30 minutes or until you are ready to serve.

Notes

  • For less spice use only half to a quarter of the jalapeno or omit completely.
  • Store leftovers in a container in the refrigerator for up to 3 days.

Nutrition

Serving: 0.5c | Calories: 106kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 373mg | Fiber: 6g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Homemade Corn Tortillas
Tropical Dream Drink Recipe »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Cara Craves...

    August 10, 2012 at 7:06 pm

    This is beautiful!

    Reply
  2. Kim Bee

    July 26, 2012 at 9:06 pm

    Katie this is such a wonderful dish. Love your photos. The color just pops. Such a wonderful cause too.

    Reply
    • Katie

      July 27, 2012 at 9:27 am

      THanks Kim for the kind compliments!

  3. Jessica@AKitchenAddiction

    July 26, 2012 at 10:54 am

    This looks amazing! I love the big chunks of corn! YUM!

    Reply
  4. Lacey - Small Town Cookie

    July 26, 2012 at 10:41 am

    Mmm. I want a big bowl of that and a bag of Juanita’s Tortilla Chips.

    Reply
  5. diane sykes

    July 25, 2012 at 11:21 pm

    Yum! Again you inspire me to pack a beautiful, healthy lunch! Thanks for the inspiration!

    Reply
  6. Cassie

    July 25, 2012 at 12:39 pm

    Thanks again for posting Katie, your salad looks so fabulous!

    Reply
    • Katie

      July 25, 2012 at 2:32 pm

      Hi Cassie, my pleasure! Thank you for co-hosting such an important and informative event!

  7. Cathy @ Noble Pig

    July 25, 2012 at 10:17 am

    That is just my dinner right there..gorgeous with those tacos!! I mean, I could eat it off the screen it looks so appetizing! Best photographed tacos I’ve seen in a long time!

    Reply
    • Katie

      July 25, 2012 at 2:32 pm

      WOW! Thanks Cathy that compliment means a lot to me! I’ll be posting the taco recipe next week–stay tuned!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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