Black Bean Corn Salad with lemon poppy seed dressing is a fresh and vibrant side dish perfect for summer gatherings. It can also be used as a condiment for tacos, burrito bowls, or green salads!

1 large and two small bowls of black bean corn salad

I know. Corn.

I know.

Some folks love it, some folks abhor it, some folks love-abhor it because it is fantastically delicious but tends to be heavily genetically modified and – well – void of anything nutritionally meaningful.

Truthfully, I don鈥檛 consume corn often because I keep my diet low-inflammatory and choose my sources of inflammation with much scrutiny. BUT I do get a great amount of enjoyment out of the kernel, so I鈥檒l cook with it on occasion. And when I do, I鈥檓 sure to get the most bang for my inflammatory buck. 

Meaning, I use it in a way that will bring me great joy. 

For instance: corn salad. Fresh and spunky, magical on, around, or in just about anything.

Corn salad is particularly amazing when combined with black beans, bell pepper, tomato, onion and a homemade lemon poppy seed dressing. Everything comes together in an incredibly fresh, crunchy, creamy, tangy amalgamation to make your taste buds swoon.

one large bowl and two small bowls of black bean corn salad with two forks on the side on a white backdrop

You can make it with fresh corn or canned corn!

How about we whip this out right quick?

How to Make Black Bean Corn Salad:

If using fresh corn, begin by cooking it. To do so, shuck the corn by removing and discarding the husks. Fill a large pot with water and bring to a full boil. Use tongs to carefully place corn in the boiling water and turn off the heat. Cover and cook until the kernels are tender, about 10 minutes.

three ears of corn on a wooden cutting board

Use tongs to transfer the corn to a cutting board and allow it to cool. Once cool enough to handle, use a knife to carefully cut the kernels off of the cobb. 

(Note: if using canned corn, simply open the cans and drain the corn in a colander before adding it to a serving bowl.)

While corn is cooking, add all ingredients for the dressing to a small blender and blend until completely smooth. (If you don鈥檛 own a small blender, just whisk everything very well in a small bowl until creamy) Refrigerate until ready to use.

Add the chopped cherry tomatoes, red onion, bell peppers, and basil to a large serving bowl Note: You can also use just one color of bell pepper rather than using 1/2 a red and 1/2 a green.

Cherry tomatoes chopped in half on a wooden cutting board red onion chopped on a wooden cutting board

Open one can of black beans and pour it into a colander. Rinse under cool water until the water that runs off of the beans is clear. Transfer the black beans to the serving bowl.

Black beans in a colander

black bean corn salad ingredients in a mixing bowl with lemon poppy seed dressing on the side

Add all of the dressing to the bowl and mix until well-combined. Taste for flavor and add more sea salt, lemon juice and/or pure maple syrup to taste. 

Pouring lemon poppy seed dressing over corn salad Black Bean Corn Salad with fresh vegetables and poppy seed dressing in a mixing bowl

Serve alongside your favorite entrees and enjoy!

Main Entr茅e Suggestions for Serving:

Here are some of my favorite recipes from the blog to serve with, on, or around the corn salad:

Recipe Adaptations:

  • If you don鈥檛 have a lemon on hand, omit the lemon juice and zest and use rice vinegar or cider vinegar
  • Use honey instead of pure maple syrup in the dressing.
  • Incorporate your favorite fresh vegetables with the salad. Raw broccoli, cauliflower, carrot, spinach, and/or green onion are marvelous additions!
  • Swap fresh mint for the fresh basil

What will you do with your corn salad?

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

1 large and two small bowls of black bean corn salad

Black Bean Corn Salad with Lemon Poppy Seed Dressing

5 from 2 votes
Black bean and corn salad with bell pepper, red onion, cherry tomatoes and lemon poppy seed dressing
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 to 8 servings

Ingredients

  • 3 ears corn cooked, or 2 cans corn
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup red onion finely chopped
  • 1/2 red bell pepper cored and chopped
  • 1/2 green bell pepper cored and chopped
  • 2 cups cherry tomatoes halved
  • 1 cup fresh basil chopped

Lemon Poppy Seed Dressing:

Instructions

  • If using canned corn, open the cans, drain using a colander, and transfer corn to a large mixing bowl. If cooking corn, shuck it and carefully place in a pot of boiling water. Remove from heat and allow corn to sit and cook 10 minutes.
  • Use tongs to transfer the corn to a cutting board and allow it to cool. Once cool enough to handle, use a knife to carefully cut the kernels off of the cob.
  • While corn is cooking, add all ingredients for the dressing to a small blender and blend until completely smooth. (If you don鈥檛 own a small blender, just whisk everything very well in a small bowl until creamy) Refrigerate until ready to use.
  • Add the chopped cherry tomatoes, red onion, bell peppers, and basil to a large serving bowl.
  • Open one can of black beans and pour it into a colander. Rinse under cool water until the water that runs off of the beans is clear. Transfer the black beans to the serving bowl.
  • Add all of the dressing to the bowl and mix until well-combined. Taste for flavor and add more sea salt, lemon juice and/or pure maple syrup to taste.

Nutrition

Serving: 1gramsCalories: 184kcalCarbohydrates: 25gProtein: 5gFat: 7gFiber: 4gSugar: 7g
Author: Julia
Course: Lifestyle
Cuisine: American
Keyword: black bean salad, corn and black bean salad, corn salad, cowboy caviar, fresh corn salad, summer salad recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Black Bean Corn Salad with bell pepper, red onion and lemon poppy seed dressing

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Woww! ? Made this for dinner tonight with chopped chicken breast added to it & some chopped cucumber. (Only had about a quarter cup basil in the house). Everything else was the same, and it was sooo delightful!! My family loved it!
    I have made many of your recipes and they are absolutely all very yummy! Thank you 馃檪

  2. Very nice recipe chef 馃憤馃憣馃憦. I just had it for lunch 馃構 yammy. Thank you for your effort 馃尀馃槑