Smoky Corn Salad Recipe

Smoky Black Bean and Corn Salad Recipe

We can’t get enough sweet summer corn these days — we just love it. Don’t you?

Raw, roasted, barbecued, sautéed … we’ll take fresh corn anyway we can get it. One of our favorite recipes though is this one. It’s not so much a recipe as a “throw everything we adore into a big bowl and stir” kind of dish.

This corn salad recipe is perfect to make ahead of time

In fact, if we can keep our fingers away for long enough, we like to make this a few hours in advance (it’s even great the next day). Black beans, tomatoes, onions, garlic, jalapeño and lime juice are added to the corn to give the salad lots of flavor and textures.

We love fresh corn for this — it’s so crisp. When we can’t find it, rinsed canned corn or thawed frozen corn works perfectly.

Smoky Black Bean and Corn Salad Recipe

We also add some smoked paprika. Smoked paprika is not the same as sweet paprika (which is often sold with the word “Paprika” on the label). Smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera is a little spicy and as the name suggests, very smoky. It’s perfect for corn salad.

Smoky Black Bean and Corn Salad Recipe

The options are endless when it comes to serving — spoon over chicken, grilled vegetables, eggs or whatever else you can think of. Or serve like a salsa with tortilla chips or as a topping for grilled bread or bruschetta.

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4.8 from 5 reviews
Smoky Black Bean and Corn Salad Recipe
 
Prep time
Cook time
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Smoked paprika (sometimes labeled hot Pimentón or hot Pimentón de La Vera) is perfect added to sweet crisp corn, black beans and ripe tomatoes. We love spooning this over just about anything and can easily down the whole bowl in one sitting. This is also perfect to serve with tortilla chips or as a topping for grilled bread or bruschetta.

What You Need to Know: If you like things spicy, add more jalapeño or add a few dashes of your favorite hot sauce. We love fresh corn for this -- it's so crisp. When we can't find it, rinsed canned corn or thawed frozen corn works perfectly.
Created By:
Yield: 6 (1/2 cup) servings
You Will Need
  • 2 medium ears corn, or 2 cups (300 g) corn kernels
  • One 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
  • 2 medium tomatoes, seeds removed and finely chopped
  • 1/2 cup (80 g) finely chopped onion (1 medium onion)
  • 1 teaspoon minced garlic (1 clove)
  • 1/2 jalapeño, seeds removed and finely minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1/2 to 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
Directions
  1. Bring a medium pot of salted water to a boil then cook corn kernels 2 to 3 minutes, or until crisp tender. Immediately submerge corn into a bowl of ice water to stop cooking. Drain.
  2. In a medium bowl, combine corn, black beans, tomatoes, onion, garlic, jalapeño, lime juice, olive oil, salt and smoked paprika.Smoky-Black-Bean-and-Corn-Salad-Recipe-Step-1
  3. Stir then refrigerate at least 30 minutes.
Notes and Tips
Smoked paprika, sometimes labeled hot Pimentón or hot Pimentón de La Vera, is not the same as sweet paprika. It is a little spicy and very smoky. Look for it in the spice aisle or online. If you cannot find it, try adding a little cumin to the salad.


To remove kernels from corn, stand the shucked corn cob upright. Holding the cob steady, use a sharp knife to make long downward strokes against the cob, separating the kernels from the cob. It can be helpful to place a dishtowel between the cob and work surface.How to Remove Corn Kernels from Cob

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10 comments… Leave a Comment

  • Katrina @ Warm Vanilla Sugar July 12, 2013, 3:49 pm

    So simple and pretty! I’m loving summer corn too, and this is the perfect recipe for it!

    Reply
  • Maureen | Orgasmic Chef July 14, 2013, 12:44 pm

    So fresh and colorful! That’s a perfect summer dish. I’ll save it for when you folks decide to give summer back. :)

    Reply
  • Elen Grey | Deep in B-ville Writing Over the Garage July 19, 2013, 1:16 pm

    The Michigander Sister texted Monday, “I’m making this salad.” I texted back, “Bwahaaha. Me, too.” It was fabulous. We ate it all week in our Canadaland heat index meltdown. The lime with the garlic — have mercy! I’m making another batch today. Oh. And she loved it, too! Cheers.

    Reply
  • Steven July 22, 2013, 2:26 am

    This recipe is quite tasty. Today I had garden fresh corn and tomatoes to use to make it. I will make this again, but likely will boost the smoky paprika and lime juice to give it a bit more punch.

    Reply
    • Joanne July 23, 2013, 5:16 pm

      So glad you liked it — love that your corn and tomatoes were garden fresh!

      Reply
  • Judith Greenberg August 11, 2013, 4:40 pm

    This looks really delicious. Can’t wait to try it.

    Reply
    • Joanne August 12, 2013, 12:32 pm

      Thanks, Judith. Hope you love it!

      Reply
  • Zandrea November 10, 2013, 3:30 pm

    This is the best corn and bean salsa I have ever had! After I made it the first time I made it every week for almost 2 months! It was a big hit at a friends gathering as well.
    So good and so healthy! Thank you so much for this recipe, its a keeper!

    Reply
    • Joanne November 11, 2013, 11:01 am

      So glad you enjoyed it! This is a great salsa to entertain with – it holds up very well over time.

      Reply
  • MrsJennyK June 6, 2014, 11:00 am

    I made this to take to my kids’ preschool end-of-the-year potluck and it was a huge success! I love smoked paprika and it worked really well in this dish. I’ve pinned it and will definitely be making it again. And again. And again!

    Reply

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