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Black-eyed Beans and Corn Salad



Creamy, crunchy, tangy, sweet, hot and herb-y — this black-eyed beans and corn salad has them all. The soft beans and avocado provide a creamy texture, the crunch comes from the sweet corn, chopped onions and tomatoes, the lemon dressing is tangy, the pineapple tidbits are sweet, thinly-sliced chilies give off heat, and the chopped scallions and parsley impart a raw freshness.

Black-eyed Beans and Corn Salad |

How’s that for a salad? Oh, did I mention it’s vegan? It is. It’s for my vegetarian daughter, Sam. But I made extra because I also served this black-eyed beans and corn salad as a side dish for the beer-braised chicken with pineapple and chili

A few notes about the ingredients. Of course you can use fresh beans, corn and pineapple. The salad will likely taste better with all-fresh ingredients. I would have opted to do that except that the preparation time would have been much, much longer.

You can use any kind of beans — kidney beans, butter beans, pinto beans… any or all of them together will work just as well as black-eyed beans.

The amount of ingredients is just a guide. If you prefer more beans to corn, just modify the proportion given in the list. If you want more sweetness, add more pineapple tidbits. If heat is your thing, double the amount of chili, and so on, and so forth.

Cilantro would have been the best herb to finish off this salad but to say that Sam is not a fan of cilantro would be an understatement. Sam cringes at cilantro so I used parsley instead.

Black-eyed Beans and Corn Salad

Black-eyed Beans and Corn Salad

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 3
Author: Connie Veneracion


  • 1/3 cup canned black-eyed beans
  • 2/3 cup canned sweet corn kernels
  • ½ cup canned pineapple tidbits
  • ¼ cup chopped onion
  • 2 medium-sized tomatoes seeds removed them chopped
  • 1 small avocado chopped
  • 1 finger chili thinly sliced
  • 2 to 3 tablespoons lemon or lime juice
  • salt and pepper to taste
  • 1 tablespoon finely sliced scallions
  • 1 tablespoon chopped parsley
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  • Drain the beans, corn and pineapple tidbits well. Transfer to a mixing bowl.
  • Add the chopped onion, tomatoes, avocado and chili. Toss.
  • Drizzle in the lemon or lime juice. Sprinkle in some salt and pepper. Toss again. Taste. Add more lemon or lime juice, salt or pepper, or all of them, as needed.
  • Cover the bowl with cling wrap and chill the in the fridge for 15 to 30 minutes to allow the flavors to infuse.
  • Take the salad out of the fridge, taste again and add more lemon or juice, salt or pepper, or all of them.
  • Add the sliced scallions and chopped parsley. Toss a few more times. Serve the black-eyed beans and corn salad slightly chilled.
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Black-eyed Beans and Corn Salad