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Corn and Black Bean Salad Recipe

Corn and Black Bean Salad Recipe

This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees…or as a wholesome salsa!—Krista Frank, Rhododendron, Oregon
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 large tomatoes, finely chopped
  • 1 large red onion, finely chopped
  • 1/4 cup minced fresh cilantro
  • 2 garlic cloves, minced
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper


  • 1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts

2/3 cup equals 142 calories, 4 g fat (trace saturated fat), 0 cholesterol, 326 mg sodium, 21 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Reviews for Corn and Black Bean Salad

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Reviewed Jan. 6, 2016

"Great inexpensive recipe to make for a crowd...I increased by 4 and it got rave reviews. I did add fresh chopped green, red, and orange peppers."

Reviewed Dec. 5, 2015

"This was great! I actually used a can of refried black beans due to what I had on hand. Everyone loved this recipe. I will definitely make this again!"

Reviewed Aug. 30, 2015

"So delicious! I made three changes, I used a quarter teaspoon of sugar which was more than enough, I broiled the corn in the oven to make it more flavorful, and I used only half an onion. As a lover of onions, even I thought that one whole onion was a little excessive."

Reviewed Jun. 29, 2015

"I always love this salad....I've been making it for years!!"

Reviewed Jun. 19, 2015

"Wonderful. So versatile.Such a great guideline to play with. Have made this several times now, and each time I change a small thing. I have added jalapenos one time, and left out the cilantro (because I was out), used fresh tomatoes, turned out great. Another time I used an Italian canned tomato. You cant go wrong. I do cut the recipe in half as Im feeding 2, not 8. Tastes even better the next day."

Reviewed May. 26, 2015

"Everytime I make this I get rave reviews! Easy to make- delicious and you can make it using all canned ingredients. (use petite diced tomatoes, drained). Whenever I make this, I ask myself why I waited so long to make it again!"

Reviewed Sep. 4, 2013

"Very tasty salad. My family liked this. I will make this again."

Reviewed Aug. 26, 2013

"This is a keeper!! Wish I had found it earlier in the summer."

Reviewed Jun. 14, 2013

"Everyone loved it. I used about half the sugar and omitted the cilantro."

Reviewed May. 31, 2013

"Made this last night to go with our dinner it was great."

Reviewed May. 17, 2013

"This is SO good! I used frozen corn and lemon juice instead of lime; decreased the sugar to 1 Tbsp since the corn was sweet. Definitely making this again and am looking forward to bringing this to our summer BBQs."

Reviewed Apr. 4, 2013

"Great flavor. I didn't have fresh tomato so I substituted with a can of well-drained Rotel tomatoes. Worked fine."

Reviewed Jan. 3, 2013

"Got rave reviews and so simple - used can of tomatoes with green chilies and freah tomatoes"

Reviewed Aug. 18, 2012

"Loved this recipe! I ate it with tacos and put it on salads. I'm making it again today but I'm going to use rotel because I don't have any fresh tomatoes or cilantro. I hope it turns ou ok."

Reviewed Jul. 27, 2012

"Great recipe. Works as a side and with tortilla chips as an appetizer. I am also going to try in quesadillas."

Reviewed Jul. 4, 2012

"My husband said, "I think I've had this at a restaurant!" It's SO DELICIOUS. I made with canned tomatoes, b/c I didn't have any fresh on hand. In addition, the whole thing only cost about $3-$4 to make!"

Reviewed May. 10, 2011

"I served this as a salsa with multigrain Tostitos Scoops and even the 'anti-healthy' guests I had loved it! The corn is sweet enough that you really don't need extra sugar in the dressing, and there was a little too much red onion in there for my liking; I'll add only 1/2c of that next time and probably use 2 jalepenos instead of 1, thanks for the great recipe!"

Reviewed Sep. 6, 2010

"This salad turned out great! I do not think it needs the additional sugar if you use fresh corn on the cob and fresh tomatoes from the garden."

Reviewed Apr. 2, 2010

"Delicious! Can't say enough about this. My whole family enjoyed it."

Reviewed Jul. 28, 2009

"I like to add a jalapeno. Adds a little bit of kick. We use it as a salsa with chips."

Reviewed Nov. 1, 2008

"super super super good five stars"

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