Black Bean and Corn Salad Recipe

Name: Black Bean and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn, husks removed; 2 tablespoons olive oil; 1 cup diced red bell pepper; 3/4 cup diced red onion; 1/4 cup cider vinegar; 1 (15-ounce) can black beans, rinsed and drained; 1 teaspoon minced garlic; 1/2 cup snow peas, julienned; 1 teaspoon sea salt; 1 teaspoon freshly cracked black pepper

Servings: persons

1
Preheat the grill to medium.
2
Grill the corn until lightly charred, about 2 minutes, turning frequently.
3
Transfer the corn to a cutting board and using a serrated knife remove the kernels.
4
Set aside.
5
In a medium saute pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion.
6
Saute for 3 minutes, then add the vinegar, beans and corn and saute for 2 minutes.
7
Stir in the garlic and the snow peas and saute for 1 minute more.
8
Remove from the heat to a serving bowl and season with salt and pepper.
9
Serve warm or cold.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ears corn, husks removed, 2 tablespoons olive oil, 1 cup diced red bell pepper, 3/4 cup diced red onion, and more.

Yes, Black Bean and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean and Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions