Black Bean Corn Salad

A simple and filling black bean corn salad that is bursting with flavor and can be ready in 15 minutes or less! 

Course Dinner
Cuisine American
Keyword black bean corn salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 324 kcal
Author Chelsea


  • 1 cup couscous
  • 1 cup water OR chicken stock, chicken broth, or vegetable broth (any works!)
  • 1 large head romaine lettuce OR 1 bag pre-chopped romaine lettuce (about 6 cups), chopped
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, drained
  • 3/4 cup mini sweet bell peppers, thinly sliced
  • 1/3 cup pepperjack cheese
  • 1/2 cup storebought tortilla strips
  • 3/4 cup jalapeno Ranch (Note 1)
  • 1/4 cup honey BBQ sauce
  • Optional: fresh lime, fresh cilantro


  1. COUSCOUS: prepare the couscous according to package directions (bring 1 cup water or stock/broth to a boil and once it boils, remove from heat, stir in couscous, and place the lid on. Let stand for 2-4 minutes.) Fluff the couscous with a fork (don't let the couscous stand covered for long before fluffing as it gets harder to fluff the longer it sits). Place in the fridge while preparing everything else.

  2. LETTUCE: Coarsely chop the lettuce. Wash and VERY thoroughly dry the lettuce (salad spinner is great here). For faster prep, use a bag of pre-chopped and washed romaine lettuce. Add lettuce to a large salad bowl.

  3. SALAD: Add the drained and rinsed black beans, drained corn, and thinly sliced bell peppers on top of the lettuce. Add the cooked, fluffed, and cooled couscous right on top and toss with two salad spoons until everything is combined. IF eating all at one time, toss salad with dressing in the large bowl (see next step for making dressing). Separate dressed salad onto plates and add pepperjack cheese and tortilla strips in even amounts on plates. IF you aren't eating this salad all at once, toss individual plates with dressing.

  4. DRESSING: In a small bowl, whisk together the jalapeno ranch and honey BBQ sauce. Drizzle over salads to taste (you may not use all of it depending on how much dressing you like). 

  5. If desired, add freshly chopped cilantro and fresh lime. Enjoy salads immediately after dressing.

Recipe Notes

Note 1: For a similar homemade dressing whisk together the following in a small bowl: 1/4 cup BBQ sauce, 1/4 cup honey, 1/2 cup mayo, 2 tablespoons dijon mustard, 2 tablespoons apple cider vinegar, salt & pepper to taste.