colorful spicy black bean and corn salad bowl

Make ahead lunches

spicy black bean and corn salad bowls

By:

GuideMyRecipe

Published:

14 Oct 2025

Must-Have Products I Use & Recommend!

Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember the first time I had a salad like this. It was at a small cafe in San Diego, a place bursting with the energy of the city and the aromas of incredible food. I was immediately hooked by the combination of sweet corn, hearty black beans, and that spicy, tangy dressing. I knew I had to recreate it at home. This version is my homage to that sunny afternoon – a bowlful of sunshine that’s surprisingly easy to make. It’s one of those recipes that just feels good to eat, you know? Bright, fresh, and packed with goodness.
overhead shot of a person preparing a spicy black bean and corn salad
The beauty of this salad lies in its versatility. Don't be afraid to experiment with different veggies. Maybe add some diced bell peppers for crunch, or avocado for creaminess. The possibilities are pretty much endless! It’s also perfect for meal prepping. I often make a big batch on Sunday and enjoy it for lunches throughout the week. Just keep the dressing separate until you’re ready to eat to keep everything crisp and fresh. You can even try using different kinds of beans, though I will say the black beans provide a really nice base.
close up shot of the texture and ingredients of a black bean and corn salad

Required Equipments

  • Large Bowl
  • Small Bowl
  • Whisk
  • Measuring Cups
  • Cutting Board
  • Knife

Spicy Black Bean and Corn Salad Bowls: Frequently Asked Questions

Spicy Black Bean and Corn Salad Bowls

Spice up your lunch or dinner with these vibrant Spicy Black Bean & Corn Salad Bowls! Bursting with fresh flavors, a zesty lime dressing, and a kick of heat, this salad is a fiesta in a bowl.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 0 minutes

Total Time:

🍽 Ingredients

📖 Instructions

  1. First, let's prep the veggies. Dice your red onion finely. Nobody wants a huge chunk of onion in their salad – unless you *really* love onions, I guess. Also, if you’re sensitive to the bite of raw red onion, soak the diced onion in cold water for about 10 minutes. This takes away some of that harshness.
  2. Next, drain and rinse one 15-ounce can of black beans and one 15-ounce can of corn. Rinsing is super important because it gets rid of that starchy liquid that can make the salad kinda gloppy. If you’re using fresh corn (which is amazing when it's in season!), grill or roast it first to bring out its sweetness. Mmmm...
  3. Now, let's move on to the jalapeno. If you like things *really* spicy, leave the seeds in. If not, remove them for a milder flavor. I personally am not the biggest fan of too much spice but I also don't mind a little kick.
  4. In a large bowl, combine the black beans, corn, red onion, jalapeño, and chopped cilantro. Give it a gentle toss to mix everything evenly.
  5. Time for the star of the show: the dressing. In a small bowl, whisk together the lime juice (freshly squeezed is always best!), olive oil, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Taste and adjust the seasonings as needed. Maybe you want more lime for extra zing? Go for it!
  6. Pour the dressing over the salad and toss gently to coat. Be careful not to overdress the salad, as it can become soggy. Add just enough to moisten the ingredients and give them a nice flavor boost.
  7. If you have time, let the salad sit in the fridge for about 20-30 minutes before serving. This allows the flavors to meld together and intensifies the overall taste. Plus, a cold salad is just so refreshing, especially on a hot day.
  8. Serve the Spicy Black Bean & Corn Salad in bowls. You can eat it as is, or top it with your favorite additions. Crumbled cotija cheese, a dollop of sour cream or Greek yogurt, or some crispy tortilla strips are all great options. For a more substantial meal, add grilled chicken, shrimp, or tofu.
  9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad might lose a bit of its crispness over time, but it will still taste delicious. Just give it a good stir before serving.

📝 Notes

  • For a milder flavor, remove the seeds from the jalapeño.
  • Add avocado for creaminess.
  • Serve with tortilla chips or as a side to grilled meats.

🍎 Nutrition

Calories: 250 kcal

Protein: 10 g

Fat: 8 g

Carbohydrates: 40 g

Fiber: 10 g

Calcium: 50 mg

The best meals are those shared with friends, filled with laughter, and made with a little bit of love and a whole lot of spice!

Want delicious updates straight to your inbox?

FOLLOW US

© 2025 GuideMyRecipe. All Rights Reserved.