Black Bean Corn Salad

Black Bean Corn Salad
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This easy and healthy black bean and corn salad taste like summer! Use fresh or frozen corn to make this light, healthy, and delicious summery side.


  • 2 cups 4-5 frozen ears of corn or corn kernels *
  • 1 14-ounce can low sodium black beans, rinsed and drained
  • 1 pint cherry or grape tomatoes, cut in half
  • ½ cup chopped fresh basil, parsley, or cilantro (or a mix!) **
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons lime juice, about 1 lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 ounces crumbled feta cheese (about 1 cup), divided


  1. Place the corn kernels in a large mixing bowl. If you use fresh grains, include the milk that comes off the cob. If you are using frozen corn, you don’t even need to defrost it completely.
  2. In the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta cheese.
  3. Stir to combine, then taste and adjust the salt and pepper to taste. Sprinkle the last third of the feta cheese on top.
  4. If time allows, place in the refrigerator for 15 minutes. Enjoy!


  1. For options for grilling, broiling, or sautéing corn before adding to salad, see the blog post above. My favourite way to do this (because it’s the perfect meeting point between extremely easy and delicious) is to use freshly cut corn on the cob, without cooking them at all.
  2. My favourite is a mixture of half mint, half coriander. For those who don’t like coriander, basil is also wonderful and very summery.
  3. Instead of lime, you can play with 1 tablespoon of balsamic vinegar or 1/2 to 1 tablespoon of apple cider vinegar (apple cider vinegar is stronger). If the salad is too tart for your taste with any of the vinegars, add a little honey or sprinkle with sugar to balance it out.
  4. For Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


Keywords: Black Bean Corn Salad