Corn and Black Bean Salad

Corn and black bean salad recipe with balsamic vinegar dressing, corn, black beans, green pepper, cherry tomatoes, and onion. Serve with tortilla chips!

If you have salsa fans in your house or in your family, they are going to go CRAZY for this Corn and Black Bean Salad recipe! It’s more like a dip than a salad because you eat it with dipper tortilla chips.

Seriously, so so good!

This is a great salad or side dish recipe to bring to a family dinner or party as it takes mere minutes to put together and keep ready in the fridge. Bring along some chips and I’m telling you – people will be begging for the recipe!

What’s in this recipe?

Fresh or frozen corn, green pepper, cherry tomatoes, black beans, balsamic vinaigrette dressing, chopped onion, and sweet relish. Don’t forget to serve this salad with tortilla chips!

What kind of relish is used in this recipe?

You’ll want the sweet relish from the grocery store. It just gives a slight sweetness to this salad, along with the corn, that counters the balsamic vinegar. What I’m saying is – don’t skip it!

Are yellow onions or red onions recommended?

Honestly, I’ve used both in this recipe and I don’t think either makes too much of a difference. Use what you have on hand!

Can jalapenos be used instead of green pepper?

Absolutely! This will obviously kick on the heat in this salad, but if that’s what you’re going for it’ll work out great!

How to make this recipe:

1. In a large bowl, stir together the corn, drained and rinsed black beans, onion, quartered cherry tomatoes, and chopped green pepper.

2. Add in the relish and the balsamic vinaigrette dressing to the bowl.

3. Stir ingredients well. Cover and refrigerate for at least 2 hours.

4. Serve salad with dipper tortilla chips on the side. Keep leftovers refrigerated.

Can this salad be frozen?

No. There are fresh tomatoes and peppers in this recipe that would not thaw well and maintain the fresh texture.

How long does this last in the refrigerator?

It’s best to eat this within a week. I like to scoop individual servings in smaller bowls for snacking and then just keep it in the refrigerator the whole time.

How long should I let the corn thaw?

Just leave it out on the counter and it should be good to go within 30 minutes. If you’re making it up ahead of time, you can just use it frozen and the corn will continue to thaw as it rests in the refrigerator.

Recipe pro tips:

• Use fresh corn if you have it – this swap makes the flavor just amazing!
• Be sure to drain and rinse the black beans really well. The liquid that comes in the can of black beans can be unappetizing and if they’re not rinsed well, can give an “off” color to the salad once the ingredients are mixed.
• Add in chopped cilantro or parsley if you have it!
• Instead of serving with tortilla chips, spread the salad out on a plate and layer grilled chicken on top – such a great and easy dinner!

More recipes you’ll love:

• Crockpot Shredded Chicken
• Corn Chip Taco Salad
• Spinach and Black Bean Penne Casserole
• Italian Dijon Pork Chops

If you liked this recipe, leave a rating and a comment below this post!

Corn and Black Bean Salad

Corn and black bean salad recipe with balsamic vinegar dressing, corn, black beans, green pepper, cherry tomatoes, and onion. Serve with tortilla chips!

4.67 from 3 votes

Print Pin Rate

Course: Snack

Cuisine: American

Keyword: corn and black bean salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8 servings

Calories: 163kcal

Author: Kelly Miller

Ingredients

• ▢ 14 oz can black beans drained and rinsed
• ▢ 10 oz frozen corn thawed
• ▢ 1 green pepper seeded and diced
• ▢ 8 oz cherry tomatoes quartered
• ▢ 1/4 cup onion diced small
• ▢ 2 tbsp relish
• ▢ 1/2 cup balsamic vinaigrette
• ▢ tortilla chips

Instructions

• In a large bowl, stir together black beans, corn, green pepper, cherry tomatoes, and onion.
• Add in balsamic vinaigrette and relish.
• Stir to incorporate ingredients well.
• Cover and refrigerate at least 2 hours.
• Serve with tortilla chips.

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 352mg | Fiber: 5g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 22.7mg | Calcium: 23mg | Iron: 1.5mg

Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!