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black bean and corn salsa salad in a white serving bowl.
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4.46 from 37 votes

Black Bean & Corn Salsa Salad

Black Bean and Corn Salsa Salad is full of fresh, crisp, flavorful ingredients! Serve it as a side dish with your favorite protein or as a salsa with tortilla chips.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: Southwest
Keyword: black beans, corn, corn salad, salad, salsa
Servings: 6 servings
Author: Danae Halliday

Ingredients

Salad

  • 1 1/2 cups diced tomatoes, I used cherry tomatoes and quartered them
  • 1 1/2 cups diced cucumbers
  • 1 cup fresh or defrosted frozen corn
  • 1 cup diced poblano pepper, core and seeds removed
  • 1 jalapeño, seeded and diced
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 15 ounces black beans, drained and rinsed

Vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Kosher salt and fresh ground black pepper to taste

Instructions

  • Add all of the salad ingredients to a large serving bowl. In a small jar with a lid or a measuring cup, combine the ingredients for the vinaigrette. Shake or whisk together until combined.
  • Pour the vinaigrette over the salad and stir everything together. Taste for seasoning and add more salt and pepper if needed. Serve the salad immediately or cover and refrigerate until ready to serve.

Video

Nutrition

Calories: 197kcal | Carbohydrates: 31g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 310mg | Fiber: 9g | Sugar: 8g