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Quick Black Bean and Corn Salad Recipe
Quick Black Bean and Corn Salad Recipe photo by Taste of Home

Quick Black Bean and Corn Salad Recipe

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This recipe is a favorite with my husband and five boys, all hearty eaters. It's filling, economical and, best of all, easy to prepare. I spend many afternoons driving our sons back and forth to their wrestling and band practices, piano lessons, Boy Scout meetings and church activities.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/4 cup sliced green onions with tops
  • 3/4 cup thinly sliced celery
  • 1 small sweet red pepper, diced
  • 3/4 cup picante sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 to 1 teaspoon ground cumin
  • 1 garlic clove, minced

Nutritional Facts

1 serving (3/4 cup) equals 164 calories, 8 g fat (3 g saturated fat), 15 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 3 g fiber, 6 g protein.


  1. Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight. Yield: 8 servings.
Originally published as Black Bean and Corn Salad in Country Extra September 1993, p47

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Reviewed Aug. 29, 2012

"Amazing quick salad that is delicious. Great for a hot day"

Reviewed May. 28, 2009

"Just whipped this up to serve with my enchiladas...Yummm!"

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