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Beetroot Salad with Corn and Black Beans

Beetroot Salad with Corn and Black Beans


Is the beetroot a new vegetable for you? Or you already like beets? Anyway, you may want to add this recipe to your salad menu.

There are not that many dishes with beets. Meanwhile, beets are very interesting and good in salads, side dishes and pickles.

Zesty Cold beet soup will treat and refresh you in hot summer. Oven-roasted beet-and-pumpkin salad will create a wonderful side dish. A tray with Beet-and-egg canapé (the recipe will follow) will make an original and inexpensive appetizer. A small Beet cake, which I created for my New Year’s table last year, can surprise your guests – it is so good looking and very tasty (the recipe will follow).

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Today I am sharing my new beetroot dish – Beetroot salad with corn and black beans. I have already prepared it using black beans, chickpeas, and white beans – all variations turned equally delicious. But black beans, which I tried first in this salad, are still my favorites for the beet-bean combination.

I really like to use grilled corn in this recipe, but boiled frozen is also very good. For an ‘express’ salad canned corn can be used too.


So when you are baking a cake or cooking a stew or lasagna in the oven, don’t forget to add there a foil package with beets for making this salad. May be the Beetroot salad with corn and beans will become your family favorite, as it happened in our family.


This salad is a great dish for vegetarians. It is delicious, and, thanks to the beans and corn, pretty fulfilling and nutritious.

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Beetroot Salad with Corn and Black Beans


6-8 servings


  • 1 large beet, roasted
  • ¼ cup finely chopped onion (I used a ‘mandoline’ type grater)
  • 1 can (14-15 oz) black beans, drained and rinsed
  • 1½ – 2 cups corn, grilled, boiled or 1 can (14-15 oz), drained
  • 1 clove garlic, minced
  • ½ cup finely chopped cilantro or parsley
  • Pinch of cayenne pepper
  • ¼ cup extra virgin olive oil (or to taste)
  • 1 tablespoon lemon juice or vinegar to taste (optional)
  • Salt
  • Black pepper 




Cut the beets into small cubes or use a ‘mandoline’ type greater.

In a bowl, mix all the ingredients.

Let it stand for 10-20 minutes so the flavors can develop.

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Cook with pleasure and enjoy the world!


2 thoughts on “Beetroot Salad with Corn and Black Beans”

  • It seems like a new and more fresh version of old school vinaigrette to me. That’s exactly what I was looking for. Thanks Nina, I always find something useful when come over here to you ???? By the way since I learned from you how to bake beetroot that’s the only way I cook it for the recipes like this one. Thanks a lot!

    • Yes, I was inspired by a well-known Russian salad.I like to improvise and play with various ingredients.
      As for beets, I think roasted or baked beets are the best – they tastier and keep their color better then boiled beets.
      And you are always very welcome Daria! 🙂

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