Savory black beans with sweet corn in a salad topped with tart yogurt and salsa. Easy to make ahead and colorful enough to dress up any meal. Black Bean and Corn Salad is perfect for any occasion like Easter, Mother’s Day, or backyard picnics.
Make the Black Bean and Corn Salad ahead of time to let the flavors blend together. You’ll love the creaminess of the dressing over the same-size beans, corn, and crunchy celery and red bell pepper. For that added Mexican flare, there is jalapeno and cilantro in the mix. Each bite is bursting with flavor; don’t be surprised if everyone wants seconds.
Start with the Black Bean and Corn Salad dressing
Mix together 1/4 cup each of these 3 ingredients: plain yogurt, mayonnaise, and salsa.
I had to use Vanilla flavored yogurt for this recipe, as seen above, and could hardly tell the difference.
Also, use a low-fat, light, or fat-free mayo if you’re watching calories.
With the salsa, I use “mild” or I basically can’t eat it. HA! Not joking, so use a medium or hot if it’s to your preference, but I’ll stick to mild.
Make them the same size
Part of what looks so good about this salad is the consistency of the beans to corn to pepper.
Open the can of black beans; drain and rinse. Also drain the can of sweet corn. The beans and corn are already pretty much the same size.
Now the red bell pepper, jalapeno, and celery needs to be chopped to size, as well.
With both the red bell pepper and the jalapeno, chop off the stem and remove the seeds before chopping to size.
Don’t forget the cilantro
One thing I’ve learned is to wash the cilantro long before I try to work with it, so it has time to dry. Those thin little leaves will otherwise stick to your fingers relentlessly.
I absolutely love cilantro, so I probably put in double what the recipe calls for, but start with 2 tablespoons and see how you like it. Chop or dice it into strips and that’s it.
All that’s left to do now, is to mix everything together and let the flavors marinate in the frig for a while.
Black Bean and Corn Salad
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1/4 cup salsa (your choice of mild to hot)
- 15 oz. can black beans, drained and rinsed
- 15 oz. can sweet corn, drained
- 1 red bell pepper, diced
- 2/3 cup celery, (approx. 2 stalks) diced
- 2 Tbsp. cilantro, diced
- 1 jalapeno, diced
- Make the dressing: mix the yogurt, mayo, and salsa together, set aside.
- Mix the remaining ingredients together (all chopped to approx. the same size as the beans and corn) and then add the dressing. Toss to coat.
- Chill for at least 2 hours, then enjoy!
Wondering what to serve with this Black Bean and Corn Salad? No problem, try this Chicken Chilaquiles Casserole, which basically means chicken and tortilla chips in a casserole dish.
It’s so yummy! Or try it with BBQ Onion Chicken Bake. Delish, and it’s really a great side salad for any meal.
Hope you enjoy it, have a blessed day.
Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.