This black bean and corn salad from Rachael Ray is packed with fresh ingredients that bring everything together in the best way!
The combo of crisp corn, hearty black beans, and juicy tomatoes makes every bite a mix of textures.
A little red onion adds just the right amount of sharpness, but soaking it in cold water for a few minutes takes away any harsh bite.
Chopped cilantro gives this salad a fresh boost, but if you’re not a fan, flat-leaf parsley works well too.
Letting it sit for at least 30 minutes before serving allows the flavors to blend, making it even better!
How to Make Rachael Ray Black Bean and Corn Salad
Ingredients
- 1 can Black Beans (14 oz.), rinsed and drained
- 2 cups Frozen Corn Kernels
- 1 Red Bell Pepper, seeded and chopped
- 1/2 Red Onion, chopped
- 1 1/2 tsp Ground Cumin
- 2 tsp Tabasco Sauce
- 1 Lime, juice of
- Salt to taste
Step-by-Step Instructions
Step 1:
Start by gathering all your ingredients.
Chop the red bell pepper and red onion into small pieces.
Step 2:
In a large bowl, combine the black beans and frozen corn.
Make sure the corn is thawed before mixing.
Step 3:
Add the chopped red bell pepper and red onion to the bean and corn mixture.
Mix well to evenly distribute the vegetables.
Step 4:
Sprinkle in the ground cumin and add the Tabasco sauce.
Stir until the spices are thoroughly mixed with the other ingredients.
Step 5:
Squeeze the lime juice over the salad and add salt to taste.
Give it one final stir to ensure all flavors are combined.
Tips and Tricks for Making This Recipe
Choose Fresh Corn:
You can use fresh corn instead of frozen for added texture if it’s in season.
Boil or grill the corn before cutting it off the cob to use in the salad.
Spice Level:
Adjust the amount of Tabasco sauce to suit your heat preference.
Start with a little and add more if you like extra kick.
Lime Juice Hack:
If fresh limes aren’t available, bottled lime juice is a good alternative.
Just be sure to check the label for any added ingredients.
Add Protein:
To make it more filling, consider adding grilled chicken or tofu.
Both options integrate well without overpowering the salad’s flavor.
Make Ahead:
This salad can easily be prepared a few hours in advance.
The flavors develop nicely if it sits in the fridge for a bit before serving.
What to Serve with Rachael Ray’s Black Bean and Corn Salad
Tacos
Black bean and corn salad goes wonderfully with tacos!
The salad’s refreshing textures contrast beautifully with warm tacos. Super yum, ya’ll.
Grilled Flank Steak
Pair your salad with grilled flank steak for a hearty, fulfilling combination.
The rich flavors of the steak enhance the vibrant ingredients in the salad for a satisfying meal.
Omelet
For a unique twist, try serving the salad with an omelet.
The salad adds a fresh burst of color and flavor to your morning routine, and it’s a fantastic way to start your day.
Lettuce Wraps
Consider adding lettuce wraps for a lighter option that complements the salad nicely.
They hold the salad perfectly and make for a refreshing and healthy lunch or dinner choice.
Roasted Sweet Potatoes
For something a bit different, roasted sweet potatoes are a fantastic companion to this salad.
The natural sweetness of the potatoes pairs well with the zesty flavors of the salad.
Variations and Substitutions
Beans and Corn
You might decide to switch out the black beans for kidney or pinto beans.
Both types offer a different texture and taste that work well with corn.
You could consider using fresh grilled corn instead of canned or frozen to add a smoky flavor.
Vegetables
Feel free to explore different vegetables you have at home.
Diced bell peppers, diced tomatoes, or avocado can provide extra color and flavor.
Simply mix your chosen additions into the salad for more variety.
Herbs and Spices
A sprinkle of cilantro can bring a fresh herby note to the dish.
If you like a bit more spice, adding diced jalapeños or a pinch of cayenne could give it a kick.
Experiment with flavors based on your preferences.
Cheese
Cheese can add a great touch to this salad if you’d like!
Consider adding crumbled feta, cotija cheese, or shredded cheddar.
You will find that each option brings a unique taste to your salad.
How to Store Leftover Black Bean and Corn Salad
Storing leftover black bean and corn salad is simple and effective if you have the right tools.
Short-Term Storage
For short-term storage, use airtight containers.
These will help keep the salad fresh for two to three days in the refrigerator.
If you prefer glass containers, they can maintain the salad’s freshness and avoid any unwanted flavors leaching into the food.
Long-Term Storage
For long-term storage, you can freeze the salad. Place it in freezer-safe containers or heavy-duty freezer bags.
Make sure to remove as much air as possible before sealing them.
Label the containers with the date, and you can enjoy the salad for up to three months.
Maintaining Texture and Freshness
When packing the salad, try to keep any dressings or toppings separate.
This prevents the salad from becoming soggy and losing its great texture.
Storing them separately makes it easier to freshen up leftovers with a quick toss before serving.
These storage tips will help you maintain the freshness and flavor of your black bean and corn salad.
Enjoy extending the life of your delicious dish and reducing food waste!
You’ll appreciate the convenience of already having a tasty and nutritious salad on hand whenever you need it.
Common Mistakes to Avoid
Overloading Flavors
Subtlety is key in a black bean and corn salad, so avoid overloading with too many spices or additional ingredients.
While it might be tempting to experiment, sticking to cumin and lime juice usually works best for this recipe.
Not Draining the Beans
You’d be surprised how often people forget to properly drain and rinse the canned black beans.
This small step makes a significant difference in the overall flavor and texture of your salad.
Rinsing helps remove the excess salty liquid, allowing the true flavors to take center stage.
Skipping Rest Time
Giving your salad enough rest time before serving is crucial.
Letting it sit for at least 15 minutes allows the corn to fully defrost and the flavors to meld beautifully.
Skipping this step might result in a bland-tasting dish, as the ingredients haven’t had time to combine properly.

Rachael Ray Black Bean and Corn Salad Recipe
Ingredients
- 1 can Black Beans 14 oz., rinsed and drained
- 2 cups Frozen Corn Kernels
- 1 Red Bell Pepper seeded and chopped
- 1/2 Red Onion chopped
- 1 1/2 tsp Ground Cumin
- 2 tsp Tabasco Sauce
- 1 Lime juice of
- Salt to taste
Instructions
- Start by gathering all your ingredients.
- Chop the red bell pepper and red onion into small pieces.
- In a large bowl, combine the black beans and frozen corn.
- Make sure the corn is thawed before mixing.
- Add the chopped red bell pepper and red onion to the bean and corn mixture.
- Mix well to evenly distribute the vegetables.
- Sprinkle in the ground cumin and add the Tabasco sauce.
- Stir until the spices are thoroughly mixed with the other ingredients.
- Squeeze the lime juice over the salad and add salt to taste.
- Give it one final stir to ensure all flavors are combined.