Home » Side Dishes » Salads » Black Bean and Corn Salad

Black Bean and Corn Salad

Black Bean and Corn Salad is a quick and easy side dish that is surprisingly flavorful. The salsa ranch dressing made it a big hit with the whole family and it’s definitely going on the menu frequently.

Side dishes can be a challenge for my meat and potatoes loving family. That’s why I love this salad to serve with everything from brisket tacos to grilled burgers and fried shrimp

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


overhead view of bowl of black bean and corn salad with tomatoes

Black Bean and Corn Salad ~ with Salsa Ranch Dressing

A simple salad with black beans, corn, tomatoes and red onions mixed into a quick salsa ranch dressing that everyone is going to love.

Ingredients Needed:

Ingredients for black bean and corn salad

  • Can Black Beans ~ Rinsed and drained.
  • Frozen Corn ~ Quickly simmered and drained. Can corn will work too.
  • Red Onion ~ Soak slices in ice water with a teaspoon of sugar to cut the bite. Drain and dice.
  • Tomatoes ~ Diced cherry tomatoes work great for this recipe.
  • Cilantro ~ Optional
  • Sour Cream ~ The base for the dressing.
  • Mayonnaise ~ Adds creaminess to the dressing. 
  • Salsa ~ Gives the dressing a Tex-Mex flavor that goes so well with the beans and corn.
  • Fresh Lime Juice ~ Adds tangy freshness to the dressing.
  • Ranch Dressing Mix ~ Adds that signature tangy flavor and delicious herbs to the dressing.
  • Granulated Garlic ~ Ramps up the savory garlic flavor. 
  • Kosher Salt & Pepper 
  • Cotija Cheese ~ A dry, crumbly Mexican cheese for garnishing the salad. Parmesan works too. 

Black Bean and Corn Salad spoonful - closeup

How to Make Black Bean and Corn Salad:

bowl with black beans and corn

  • Heat about 1 inch of water in a skillet until boiling. Add frozen corn and cook for about 3 minutes just until corn starts to get warm. Drain and place in a bowl. 
  • Rinse and drain black beans and place in the bowl with corn. 

mayo, sour cream, salt and pepper and seasonings in a bowl

  • In another bowl, add sour cream, mayonnaise, ranch dressing mix, garlic, salt and pepper. 

salsa, lime juice, mayo, sour cream in a bowl with salt and pepper, spices

  • Add salsa and lime juice and mix to combine.

dressing and vegetables for black bean salad

  • Next, add diced onions and tomatoes and cilantro to beans and corn and top with dressing.

bowl of black bean and corn salad with salsa ranch dressing

  • Stir to combine.

Bowl of black bean and corn salad

  • Sprinkle cotija cheese over the top and garnish with cilantro if desired. 

Salad can be served immediately but it’s even more delicious if refrigerated for at least an hour before serving. 

Make up to one day in advance. 

How to Store:

Store black bean and corn salad in an airtight container (I love these deli containers for leftovers) in the refrigerator up to 2 days. 

More Easy Side Salads:

Cucumber Onion Salad is a summer staple to have on hand. It’s great with everything on the grill or for a quick snack.

Frito Corn Salad is crazy-delicious and if you haven’t tried this southern favorite, you are missing out! A cookout favorite that goes with everything. 

Bean and Barley Salad is made with loads of fresh vegetables, beans, pearl barley and a sweet and tangy dressing. A great make-ahead dish. 

Black bean and corn salad in a bowl on a black and white check napkin

If you are looking for something new to add to your cookout menus this summer or a quick dish to take to a bbq, give this Black Bean and Corn Salad a try. 

FOLLOW MISS IN THE KITCHEN ON SOCIAL MEDIA

FACEBOOK | PINTEREST | INSTAGRAM |TWITTER

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

Yield: 6 servings

Black Bean and Corn Salad

Black Bean & Corn Salad in a bowl - overhead view

A simple salad with black beans, corn, tomatoes and red onions mixed into a quick salsa ranch dressing that everyone is going to love.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 minute
Total Time 21 minutes

Ingredients

  • 15 ounces black beans, rinsed and drained
  • 14.4 ounces frozen corn (or one can, drained)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon ranch dressing mix
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons salsa
  • juice from 1/2 lime
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/4 cup Cotija cheese (or grated Parmesan)
  • 1/4 cup chopped cilantro

Instructions

Place rinsed black beans in a bowl.

Bring about an inch of water to a boil in a skillet and add corn. Cook for about 3 minutes until corn is no longer frozen. Drain and rinse under cold water. Drain well and add to beans.

In another bowl combine sour cream, mayonnaise, ranch dressing mix, garlic, salt, pepper, salsa and lime juice.

Add tomatoes and onion and cilantro to beans and corn.

Pour dressing over and mix well.

Sprinkle cheese over the top and garnish more with cilantro if desired.

Serve immediately or cover with plastic wrap and refrigerate until ready to serve, up to 2 days.

Notes

Salad can be stored up to 2 days in an airtight container in the refrigerator.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 539mgCarbohydrates: 43gFiber: 9gSugar: 10gProtein: 11g

Nutritional calculations are estimated and may not be accurate.

Did you make this recipe?

Tag us on instagram @missnthekitchen

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *