Name: Easy Corn and Black Bean Salad Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 1 can corn, canned (I used a drained 15.5 oz can. You can also use frozen corn. ); 1 can black beans (low sodium, rinsed and drained); 1 can chickpeas (low sodium, rinsed and drained); 2 small tomato (diced); 1 can diced green chiles (I used a 4 oz. can. You can use fresh if you'd like! ); ½ large red onion (diced); 1 bell pepper (I used yellow, you can use any color you like); 2 stalks celery (diced); 1 small mango (diced into small chunks); ½ tsp ground cumin

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This is one of the most simple recipes I make, and it’s so versatile. I use this as a dip, a taco or quesadilla filling, and I even eat it by itself on days when I don’t have much time for lunch.

I love that you can easily alter this simple chickpea salad based on what you have in your fridge, and the light seasonings really bring out the flavors in this hearty dish.

close up of black bean and corn salad with text for pinterest

Since I stopped eating meat, I’ve been focusing a lot on plant based meals and reworking some of my traditional high protein meals and snacks–it’s tough to find protein when you don’t eat meat or dairy!

Did you know that vegetables have protein? I love using this list of high protein vegetables to make meals.

Here are a few ways that you might enjoy eating this cold chickpea salad:

wrapped up in some crunchy romaine lettuce
in a bowl as a delicious two bean salad recipe
in a bowl with halved cherry tomatoes
in a tortilla as a taco or burrito
as a dip–for vegetables, pita chips, or tortilla chips
inside of mini bell peppers

Where’s the recipe?

Here at My Crazy Good Life, our recipes are written two ways–in the article with tips and tricks for making the dish as well as ingredient, meal prep, freezing, and special diet information.

If you’re looking for just the recipe, you’ll want to scroll straight down to the printable recipe for this Vegan Chickpea Salad.

Table of Contents

Ingredients:

Corn kernels: You can use canned or frozen corn in this recipe, If you’d like to grill some corn and cut it off the cob yourself, that will work too!
Black beans: I use a can of low sodium black beans, and I always drain and rinse to remove as much of the sodium as possible.
Chickpeas: I like to use canned chickpeas (also called garbanzo beans), and I drain and rinse them just like I do the black beans.
Tomatoes: You can used canned diced tomatoes, but I really love fresh for this recipe. I don’t pull out the seeds.
Diced green chilies: I love using fresh here, but if you only have canned (like I did when making this recipe last!) that will work too.
Red onion: I love red onion because it’s anti-inflammatory. One of the reasons I stopped eating meat was because of the inflammation, so I’m always looking to avoid inflammatory foods.
Bell pepper: Whatever color you have on hand.
Celery: Diced celery adds a great crunch to this recipe.
Mango: I used fresh but frozen works too! If you use frozen, allow it to thaw a bit so some of the liquid drains out.
Cumin: That’s the only spice I used in this recipe, but as I’ve mentioned, it’s super versatile and you could add others that you love.

Extra ingredient options that are delicious, quick, and easy:

Feta cheese or Cojita cheese
Fresh herbs, like cilantro
Chopped green onions
Lime juice or lemon juice, if you plan on having this around in the fridge for more than a day or two
Avocado
Cucumber adds a great crunch!
Cooked quinoa will add some additional protein

Directions for this easy Black Bean and Corn salad:

Time needed: 20 minutes

There is no cook time needed for this easy chickpea, black bean, and corn salad!

Drain and rinse your canned vegetables
Drain the cans of corn, black beans, and chickpeas to avoid too much liquid in the salad, and rinse them to remove the extra sodium that’s used to preserve them in cans.
After rinsing, add the canned items to a large bowl.
Dice the veggies
Dice the tomatoes, green chilies (if you’re using fresh), onion, celery, and mango.
Add the vegetables and fruit to the bowl of corn, black beans, and chickpeas.
Add spices
Add cumin to the salad and mix well.

Recipe tips:

Omit anything in this recipe you don’t care for and add more of what you do–this recipe works well as long as you add in the beans!
As written, this recipe is dairy free, gluten free, and egg free.
If you’d like to, add a few teaspoons of olive oil or balsamic vinegar.
This recipe works great as a black bean salad–I’d double the black beans and leave out the corn!

pretzels dipping into corn and black bean dip in an orange bowl

Healthy Eating Plans for this Black Bean and Corn Salad:

21 Day Fix/Ultimate Portion Fix: This recipe is made with ingredients straight from the food list!

Regular plan: Entire recipe: 9 yellow containers, 4 green containers, 1/2 purple container. Per serving: 1 1/8 yellow container (but I count 1 yellow to make it easy), 1/2 green container, negligible purple container (I don’t even count it!).

Vegan plan: Entire recipe: 3 yellow (a) containers, 4 red containers, 4 green containers, 1/2 purple container. Per serving: 1/3 yellow containers, 1/2 red containers, 1/2 green containers, negligible purple container (too small to count, for me!).

Weight Watchers: One serving of this recipe is 0 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

Looking for more meat free meals?

Vegan Pineapple Fried Rice is perfect for meal prep!
Amish Baked Oatmeal is a breakfast staple around here. We make it weekly.
This Calabacitas Recipe is perfect for tacos or a side dish.
We love making this Healthy Miso Soup with vegetables on chilly nights.
Mushroom Fajitas on the grill make a delicious dinner any night!
I love my Easy Minestrone Soup recipe–it’s perfect for prepping.

Becca Ludlum

Healthy recipe creator, self-confessed food snob, and certified Level 1 Precision Nutrition Coach. I create healthy recipes with minimally processed ingredients, but have never turned down a homemade brownie. ;)

Did you love this recipe?

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4 Comments

Sara says:

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I’ve made this twice now and it is super versatile and so tasty!

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Kathy says:

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I am looking at a lot of your recipes. I would love to print and use some of them. However, I do not see a WW points value associated with them. Do you post a WW points value with each recipe? if so, where do you post it on the recipe? Thank you..

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1. Becca says:
  
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  Hi Kathy! All of the points are at the bottom, right above the printable recipe area.
  
  Reply
raju says:

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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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