Black Bean Salad For A Crowd
This post may contain affiliate links. Please read my disclosure policy.
Fresh, earthy flavors make this Black Bean Salad with corn, tomatoes and a light lemon dressing a delicious side dish or salad to feed a crowd.
This simple salad recipe is great to enjoy as a salad with grilled pork tenderloin or marinated chicken or a healthy and hearty snack when served with tortilla chips.
Healthy Side Dish To Share
A light dressing with a lemon undertone and a gentle combination of spices perfectly accent the black beans and corn to make this Black Bean Salad recipe stand out.
Our neighbor made this for their daughter’s graduation party buffet and the fresh flavors were so enjoyable. As soon as she shared the recipe we made it for our family reunion.
Black beans and corn hold their shape well. Tomatoes and cilantro are more perishable, so they are the limiting factor in how far ahead the salad can be prepared.
This black bean salad can be made a couple days ahead of time because there is no avocado like in our Corn and Black Bean Salsa. Just stir to refresh the dressing before serving.
Ever since our Pasta Salad For A Crowd became so popular on Pinterest we’ve been on the look out for more budget friendly side dish recipes to share at a potluck or picnic.
Ingredients Needed And Substitutions:
- Black Beans – cans work great, use a strainer to rinse and fully drain.
- Corn – we like a mixture of yellow and white corn drained in a strainer. Cans are more convenient, but frozen sweet corn that’s been blanched works great too.
- Cherry Tomatoes – grape tomatoes are an acceptable substitute.
- Green Onions – this big batch takes about 3 to 4 bunches.
- Cilantro – one and a half large bunches works well, you can always add extra cilantro.
- Olive Oil – or another lightly flavored oil.
- Lemon Juice – Two lemons fully squeezed create a wonder fresh flavor, I try to avoid bottled lemon juice if at all possible as it often has an off flavor.
- Seasonings – Kosher salt, black pepper, white pepper, cayenne pepper, celery salt and ground mustard.
Step By Step Instructions
Wash the cilantro and allow to air dry. I like to use my salad spinner to speed up this process.
Rinse and slice the green onions. Rinse and quarter the tomatoes.
Open the cans of corn and beans. Drain and rinse the black beans. Pour into a large mixing bowl.
Drain the corn and add to the bowl along with the other chopped produce.
Black Bean and Corn Salad Dressing
Squeeze lemon juice into a small dish. Add extra virgin olive oil.
Add spices, salt and pepper and whisk it all together.
Do not refrigerate the dressing, it needs to be added to the bean salad immediately.
Pour over the black bean mixture and gently fold in until mixed.
Refrigerate before serving to allow the flavors time to blend together.
Serve chilled as a plain side dish or with the scoops tortilla chips. Just avoid thin chips as just like our Mexican Corn Dip this is a heartier dip that needs a sturdy chip.
Keep the salad tightly covered or in a sealed container in the refrigerator for up to 3 to 5 days after mixing it up. The fresher the ingredients at preparation the longer it will last.
More Potluck Recipes To Enjoy
Lemon Delight has easy layers of flavor and is great for warm weather.
Mom’s Meaty Crock Pot Baked Beans always popular and people always ask for the recipe!
Banana Split Cake is cool, creamy and so pretty with maraschino cherries on top.
Pay Day Crunch is a homemade version of a popular candy bar that’s fun to share.
Black Bean Salad For A Crowd
Author: JenniferIngredients
Salad
- 4 15.5 ounce can Black Beans rinsed and drained
- 2 10 ounce cans Corn drained
- 20 ounces Cherry Tomatoes quartered
- 2 cups Green Onions sliced
- 2/3 cup Cilantro chopped
Dressing
- 2/3 cup Olive Oil
- 1/2 cup Lemon Juice
- 3 teaspoons Kosher Salt
- 1 teaspoon Celery Salt
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon White Pepper
- 1 teaspoon Ground Mustard
Instructions
- In a large mixing bowl stir together salad ingredients.
- In a small mixing bowl whisk together dressing ingredients.
- Pour dressing over salad, stir and refrigerate before serving.