This black bean corn salad is a fresh, hearty, and flavor-packed dish that gives you a healthy, protein-rich meal loaded with fiber, perfect for quick lunches, summer cookouts, or easy weeknight dinners.
For more easy bean recipes, check out our dense bean salad, chickpea cucumber salad, Mediterranean chopped salad, Greek pasta salad.
The Secretโs in the Marinade (and Youโll Taste It in Every Bite!)
If youโre looking for a dish that is heart-healthy, fiber-rich, and full of plant-based protein, this black bean corn salad will quickly become a favorite ๐ฝ. Itโs satisfying yet light, making it perfect for anyone who wants to eat well without sacrificing flavor.
The secret lies in the details: marinating the beans in a zesty cilantro lime dressing to cut through any canned taste, and roasting sweet potatoes until theyโre caramelized and slightly charred.
Together, they create a colorful, nutrient-packed bowl thatโs bursting with vitamins, minerals, and antioxidantsโexactly the kind of food your body loves.
Louise and I often prepare a big batch on Sunday because it works beautifully as a meal prep salad recipe for quick weekday lunches or as a vibrant side at dinner. ๐ฅ Whether youโre serving it at a potluck, packing it for work, or enjoying it right from the fridge, this salad is endlessly versatile and always delicious. โค๏ธ
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Black beans: Canned beans are convenient, and rinsing plus marinating them in the dressing removes any tin flavor. Swap with chickpeas or kidney beans for a twist on a healthy summer salad recipe.
- Sweet potatoes: Roast until caramelized and slightly charredโthatโs where the magic happens. Butternut squash or carrots make great stand-ins for similar sweetness.
- Green bell pepper: Adds crunch and freshness. Use red, yellow, or orange for color, or poblano for smoky flavor.
- Corn: Fresh off the cob in summer is unbeatable, but frozen or canned works too. For a Mexican corn and black bean salad vibe, char it in a skillet or on the grill.
- Red onion: Sharp and colorful. Sub with shallots or green onions for something milder.
- Pickled jalapeรฑos: Bright heat and acidity. Use fresh jalapeรฑos or serranos, or leave out for less spice.
- Feta cheese: Salty and tangy, balancing the sweet potatoes and beans. Queso fresco, cotija, non-dairy feta, or even avocado all work as alternatives.
For the Cilantro Lime Dressing
- Fresh cilantro: Herbaceous and bright. Swap with parsley or basil if you prefer.
- Olive oil: Extra virgin for flavor, or use avocado or grapeseed oil for lighter options.
- Lime juice: Tangy and fresh. Lemon juice or rice vinegar can stand in easily.
- Honey: Balances acidity. Maple syrup or agave nectar keep it vegan-friendly.
- Dijon mustard: Adds depth and creaminess. Yellow mustard is milder, while stone-ground brings more texture.
How to Make Black Bean Corn Salad
Step 1: Roast the Sweet Potatoes
Heat the oven to 425ยฐF (220ยฐC). Toss the sweet potato cubes with a little olive oil, salt, and pepper on a sheet pan. Spread in a single layer. Roast 25โ30 minutes until caramelized, slightly charred, and tender.
Tip: For a quicker option, roast them in the air fryer at 400ยฐF for 15โ18 minutes, shaking halfway.
Step 2: Make Dressing
In a large mixing bowl, whisk the chopped cilantro, olive oil, lime juice, honey mustard, and salt.
Step 3: Marinate Beans
Drain and rinse the black beans very well and toss them in the dressing. Let them marinate while the sweet potatoes roastโthis turns the base into a bright cilantro lime black bean salad.
Pro tip: warm the beans 15โ30 seconds in the microwave, then toss them in the dressing.
Step 4: Add the Veggies
If using fresh corn, boil it for 5 minutes then cut it off the cob; if using frozen or canned, drain well. Dice the green bell pepper. Chop the red onion. Add everything including roasted sweet potatoes and crumbled feta to the bowl with the marinated beans. Gently fold to coat.
Step 5: Toss and Serve
Toss gently so that the potatoes pick up plenty of dressing. Taste and adjust salt, lime, or honey to your liking.
Serve right away, or chill 30โ60 minutes to deepen the flavors. This salad holds up beautifully for lunches, making it a smart meal prep salad recipe. Stir before serving and add extra lime if needed.
Tips
- Roast at high heat: Sweet potatoes caramelize best at 425ยฐF (220ยฐC). This gives you that slightly charred flavor that makes a roasted sweet potato salad irresistible.
- Donโt skip marinating the beans: Even 10 minutes in the cilantro lime dressing helps remove the canned taste and adds tons of flavor.
- Warm the beans first: A quick microwave zap opens up their texture so they absorb more of the dressing.
- Char the corn if you can: Toss it in a hot skillet or on the grill for smoky notes that taste just like a southwest black bean salad.
- Balance the flavors: Taste the dressing before mixingโadd more lime for brightness, more maple for sweetness, or more jalapeรฑo for heat.
- Add avocado last (if using): Fold it in right before serving to keep it from getting mushy.
Frequently Asked Questions
Yes! Canned or frozen corn works perfectly. Just drain it well. For extra flavor, char it quickly in a skillet for that grilled taste youโd find in a Mexican corn and black bean salad.
It stays fresh in the fridge for 2โ3 days. If youโre making it ahead, add the avocado just before serving so it doesnโt brown. This makes it ideal as a healthy summer salad recipe for meal prep.
Absolutely. Parsley, basil, or even fresh mint can stand in for cilantro if you prefer a different herb flavor.
That depends on the jalapeรฑos! Start with a small amount and add more to taste. For mild heat, remove the seeds.
Yes. While this salad is delicious cold, tossing everything together while the sweet potatoes are still warm makes it even more comforting.
More Easy Bean Salads
- Mediterranean Salad
- Quinoa salad
- Lentil salad
- Greek yogurt pasta salad
- Quinoa chickpea salad
- Orzo salad
- White bean salad
- Corn salad
If you tried this black bean corn salad recipe or any other recipe on our blog, please leave a ๐ star rating and let us know how it goes in the comments. We love hearing from you!
Black Bean Corn Salad (with Marinated Beans)
Ingredients
- 1ยฝ pounds sweet potatoes peeled and diced
- 1 can black beans 15 oz / 400 g can โ or 1ยฝ cups / 240 g cooked black beans
- 1 cup corn fresh, canned, or frozen
- 1 cup green bell pepper diced
- ยฝ red onion chopped
- ยผ cup pickled jalapeรฑos more or less to taste
- 4 ounces feta cheese crumbled โ sub queso fresco, fresh Cotija cheese, or diced avocado
For the Dressing
- 1 cup fresh cilantro sub fresh parsley
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lime juice
- 1ยฝ tablespoons honey
- 1 tablespoon Dijon mustard
- ยฝ teaspoon salt more or less to taste
Instructions
- Roast Sweet Potatoes: Heat oven to 425ยฐF (220ยฐC). Peel, dice, and toss 1ยฝ pounds sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast 25โ30 minutes, flipping once, until caramelized and tender. For a quicker option, roast them in the air fryer at 400ยฐF for 15โ18 minutes, shaking halfway.
- Make Dressing: In a large mixing bowl, add 1 cup fresh cilantro (finely chopped), 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 1ยฝ tablespoons honey, 1 tablespoon Dijon mustard, and ยฝ teaspoon salt Whisk well to combine.
- Marinate Beans: Drain and rinse 1 can black beans, then toss in dressing. Let sit while potatoes roast.Optional: warm beans in microwave 15โ30 seconds before tossing for max flavor.
- Add Veggies: To the same bowl, add 1 cup corn, 1 cup green bell pepper (diced), ยฝ red onion (choped), ยผ cup pickled jalapeรฑos, 4 ounces feta cheese (crumbled), and the roasted sweet potatoes.
- Toss & Serve: Toss gently, adjust seasoning, and serve right away or chill 30โ60 minutes. Great for meal prepโjust stir before serving and brighten with extra lime.
Notes
- Black beans โ use chickpeas or kidney beans for a twist on a healthy summer salad recipe.
- Sweet potatoes โ swap with butternut squash or carrots for similar roasted sweetness.
- Green bell pepper โ try red, yellow, or orange peppers for color, or poblano for smoky flavor.
- Corn โ fresh is best, but canned or frozen works. Char it for a Mexican corn and black bean salad vibe.
- Red onion โ sub shallots or green onions for a milder bite.
- Pickled jalapeรฑos โ replace with fresh jalapeรฑos or serranos, or skip for less heat.
- Feta cheese โ swap with queso fresco, cotija, or avocado for a dairy-free option.
- Fresh cilantro โ use parsley or basil for a softer flavor.
- Olive oil โ substitute avocado oil or grapeseed oil.
- Lime juice โ lemon juice or rice vinegar for brightness.
- Honey โ replace with maple syrup or agave nectar.
- Dijon mustard โ yellow mustard for mildness, stone-ground for texture.
- Roast at high heat: Sweet potatoes caramelize best at 425ยฐF (220ยฐC). This creates that slightly charred flavor that makes any roasted sweet potato salad shine.
- Donโt skip marinating the beans: Even 10 minutes in the cilantro lime dressing helps remove the canned taste and builds big flavor.
- Warm the beans first: A quick 15โ30 seconds in the microwave opens up their texture so they soak up more dressing.
- Char the corn: Sear it in a skillet or grill it for smoky notesโjust like youโd find in a southwest black bean salad.
- Add avocado last if using: Fold it in just before serving to keep it creamy, not mushy.
Nutrition
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