Fiesta Black Bean Salad Recipe

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After building up hearty appetites, the crew on my husband's commercial fishing boat enjoys sitting down to this slightly spicy salad. It's a real crowd-pleaser.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 medium tomato, seeded and diced
  • 1/4 cup thinly sliced green onions
  • 1/4 cup canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • Dash pepper

Nutritional Facts

1/2 cup: 131 calories, 5g fat (0g saturated fat), 0mg cholesterol, 93mg sodium, 18g carbohydrate (0g sugars, 0g fiber), 5g protein Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.


  1. In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours. Yield: 12 servings.
Originally published as Fiesta Black Bean Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p55

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carlajacobs 45358
Reviewed Sep. 28, 2013

"I added a finely chopped jalapeno pepper and used red onion. Delicious with just the right amount of spicy."

Stacyz 46262
Reviewed Jun. 5, 2012

"I use canned tomatoes to make this quicker. It get better as it sits in the fridge. Yum!"

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