Black Bean Salad with Fresh Corn

A simple black bean salad with fresh pops of sweet corn! It takes 15 minutes to make and is perfect to keep in your fridge for easy meals and snacks throughout the week. Made with a blend of affordable pantry staples and fresh summer produce.

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It's no secret that I love having a bean salad in the fridge every week. It's one thing you can have on hand that's already good on its own, but also excellent as a snack scooped onto chips or crackers, tossed into salads, or added to another meal.

Every year as summer produce hits its peak, I start to make this black bean salad with sweet corn about weekly (fresh corn cut right off the cob, no need to cook). It helps me use up my CSA veg, get more fiber, and eat in a more plant-forward way. I've used it in tacos, on tostadas, and in salads, and probably my family's favorite: put it out as an appetizer with tortilla chips to much on while I make sweet potato chicken taco bowls or another taco recipe.

What I especially love about it is that the beans are a pantry staple-affordable, and all they need is a drain and rinse (though I do love simmering a pot of beans when I have more time on weekends). It's a great reminder that a seasonal, nourished kitchen can be totally budget-friendly and simple!

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• A Few Ways to Add More Flavor
• STEP-BY-STEP INSTRUCTIONS
• How We're Serving This Black Bean Salad
• More Black Bean Recipes
• 📖 Recipe

A Few Ways to Add More Flavor

One of the reasons I love this black bean salad is because it's SO good as is. Just plain and simple. That said, there are a few ways I like to add more flavor if I have time.

1. Toast pepitas. Just lay them in a single layer on a sheet pan and toast at 325 for 7-10 minutes. Stir them halfway through for even cooking, and notice when they start smelling fragrant and turning slightly brown. That's when they're done!
2. Pickled red onions. I will never not recommend these. They're so tangy and make everything taste even better.
3. Feta. What doesn't go with feta?! I use it in my marinated white bean salad, my chickpea summer salad, and my lentil potato salad for a creamy, salty flavor. I adore it, but if you don't, this salad is still so good without.

STEP-BY-STEP INSTRUCTIONS

How We're Serving This Black Bean Salad

This black bean and corn salad stays so good even after a couple days in the fridge, so it's perfect to have ready for multiple meals throughout the week.

• Tostadas - Here's the situation: tostada (homemade or store-bought) on the bottom, then avocado mash, black bean salad, feta, pickled red onion on top. So good.
• In salads & grain bowls - I love added bean salads to my salads because they add so much flavor. It's kind of like when you go to a salad bar and just load a whole bunch of different salads into your bowl, you know? Love that.
• With tortilla chips - Such a great snack to put out for my boys and I while we cook dinner.

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