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Black Bean and Corn Salad Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Black Bean and Corn Salad

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Reviewed Mar. 6, 2016

"Delicious, made no changes."

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."

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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