Save My roommate Sarah brought a Tupperware container of this colorful salad to a July 4th potluck years ago, and I hovered near the serving table the entire evening, pretending to help with napkins while sneaking just one more chipful. The combination hit something perfect—sweet corn against sharp red onion, that tangy lime kick making every bite brighter. I begged for the recipe before the fireworks even started.
Last summer I made triple batches for my sisters baby shower, filling those large plastic catering containers from the grocery store. My niece kept wandering into the kitchen, dipping in whatever crackers she could find, and I had to physically guard the bowl with my body while relatives arrived. Something about those colors—red pepper against black beans against bright yellow corn—makes people assume youre a much better cook than you actually are.
Ingredients
- Black beans: Rinse them really well until the water runs clear or your whole salad will look slightly gray
- Sweet corn: Fresh corn cut off the cob is incredible but canned works perfectly fine for a Tuesday
- Red and green bell peppers: The contrast makes the whole dish look like confetti in a bowl
- Red onion: Finely dice this—large onion pieces overwhelm everything else
- Tomato: Only add this in summer when tomatoes actually taste like something
- Jalapeño: Leave the membranes in if you actually want heat, not just green flecks
- Fresh cilantro: Dried cilantro is sad and depressing, use the real stuff or skip it
- Extra virgin olive oil: Makes the dressing silky instead of sharp and aggressive
- Fresh lime juice: Bottled lime juice ruins everything, squeeze actual limes
- Apple cider vinegar: Adds that tangy backbone that makes people say whats in this
- Honey or agave: Just enough to take the edge off the acid
- Ground cumin: Makes it taste like something you ordered at a restaurant
- Chili powder: Not actually spicy, just warm and earthy
- Salt and pepper: Taste the salad before adding—canned beans are already salty
Instructions
- Prep all your vegetables while something good plays on the radio:
- Dice the peppers into small pieces, chop the onion until your eyes water, seed that jalapeño carefully, and roughly chop the cilantro stems and all
- Rinse and drain everything that comes in a can:
- Cold running water over the beans and corn until no more cloudy liquid comes out
- Throw it all in your biggest bowl:
- Dump in beans, corn, all those colorful peppers, onion, tomato, jalapeño, and cilantro
- Make the dressing in a Mason jar:
- Pour in olive oil, squeeze those limes until your hands hurt, add vinegar, honey, cumin, chili powder, salt and pepper, then shake until it thickens slightly
- Pour and toss:
- Drizzle that dressing over everything and gently fold until every single bean and corn kernel is coated
- Walk away for ten minutes:
- Let it sit on the counter so the onions mellow out and the dressing soaks into everything
Save This recipe showed up on my doorstep during a miserable breakup, delivered by my friend Maria in a glass bowl with a wooden spoon. I ate it standing up in my kitchen at 11pm, crying into the bowl while corn kernels stuck to my face. Food cant fix everything but sometimes a bright, acidic, crunchy salad is exactly what you need to feel slightly less alone in the world.
Make It Your Own
The skeleton of this recipe—beans, corn, acid, onions—works with practically anything you have languishing in the crisper drawer. Ive made versions with diced cucumber when the garden overflowed, thrown in black-eyed peas instead of black beans, used red wine vinegar when I ran out of apple cider. None of these variations ruined the dinner.
Serving Suggestions
My oldest daughter will only eat this with those fancy scoop chips from the chip aisle, the ones shaped like little shovels. My husband puts it directly on top of his scrambled eggs. Last summer we served it alongside grilled chicken and watched people ignore the chicken entirely while the salad disappeared.
Storage and Meal Prep
This keeps in the fridge for four days, getting better each day as the flavors meld together. The onions soften, the cilantro wilts slightly, the dressing works its way into every corner. I pack it for lunch in those good glass containers and eat it straight from the jar with a fork while sitting at my desk.
- Wait to add avocado until right before serving or it will brown and get weird
- If taking to a party, bring a backup bag of chips because people will run out
- The dressing can be made separately and stored for up to a week
Save Somehow this always ends up being the thing people remember long after theyve forgotten the main course.
Recipe Questions
- → Can I make this salad ahead of time?
Yes, allowing it to rest for a few hours enhances the flavor as the ingredients meld together beautifully.
- → What variations are good for the beans?
Pinto or kidney beans can be swapped in place of black beans to vary texture and taste.
- → How spicy is this salad?
It’s mild by default, but adding jalapeño or hot sauce can deliver a pleasant kick.
- → Can I add other vegetables?
Diced cucumbers or avocado make excellent additions for extra crunch and creaminess.
- → What’s the best way to serve this dish?
Enjoy chilled or room temperature as a side dish, dip with tortilla chips, or topping for tacos.