Black Bean and Corn Salad Recipe

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Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings


  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground red or cayenne pepper
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (8 ounces) whole kernel corn, drained
  • 3/4 cup chopped red onion
  • 1/2 cup chopped sweet red pepper

Nutritional Facts

1/2 cup: 111 calories, 6g fat (0 saturated fat), 0 cholesterol, 146mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight. Yield: 12 servings.
Originally published as Black Bean and Corn Salad in Taste of Home February/March 1996, p41

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harveena User ID: 361795 245012
Reviewed Mar. 6, 2016

"Delicious, made no changes."

LCarr4 User ID: 8061517 232041
Reviewed Aug. 30, 2015

"This salad was great! I just made two changes, I used half the amount of onion and I broiled the corn in the oven until it had a little bit of char marks."

hollytoh User ID: 4901055 200581
Reviewed Jun. 21, 2010

"This salad was very popular with friends who came to over. We ate it as a salad, and later in the day with tortilla chips like salsa. With the few remaining leftovers, I plan to make soup with leftover chunked chicken breasts and chopped tomatoes!"

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