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.
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.
- 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!
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.
Mix well, place lid on top and chill for at least 30 minutes or until you are ready to serve.
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.
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.
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.
No, you can simply thaw the corn in the refrigerator over night to use in a salad.
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.
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!
Black Bean Corn Tomato Salad
- Mixing Bowl
- 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
- 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.
- 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.
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