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Corn and Black Bean Salad

This colorful, crunchy black bean 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
  • Makes
    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


  • In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts
2/3 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 326mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.


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Average Rating:
  • Mandie
    Dec 25, 2018

    I love the versatility of this recipe! We serve it with tostitos scoops because everyone wants to eat it by the tablespoon.

  • Rick
    Nov 27, 2017

    Tasty and healthy! I added a few green peppers and just chopped up with the onion. It added some color and mixed in well with everything else. I added 50% more dressing because of the added ingredients. It came out great!

  • PatsCookin
    Jul 15, 2017

    This was really great as a salad! I wanted to serve it as a salsa dip and it needed a little bit more kick for that. I added 1 teaspoon of chili powder, increased the cumin to 1 teaspoon and added a 4 ounce can of chopped green chiles and used 4 tablespoons of olive oil. It makes a wonderful healthy dish either way you use it.

  • mamaknowsbest
    Jun 4, 2017

    Wonderful! And easy! Followed exactly but only had canned chopped jalape?o. Teenagers ate it like salsa with chips. Adults ate like a side salad. Makes a good amount! As a volunteer feild editor with Taste of Home magazine I love flavorful recipes that can be assembled ahead of time!

  • Loiscooks
    Feb 19, 2017

    Great salad! I used frozen corn instead of the canned corn, and I used olive oil instead of the canola oil. I also left out the cilantro. We really liked this. I will definitely make this again. Thanks for sharing this recipe.

  • rena 55
    Feb 11, 2017

    Refreshing and tasty salad. Nice change from a green salad. Used frozen corn from our garden and some fresh peppers to add a nice crunch and sweetness.

  • aug2295
    Dec 31, 2016

    I substituted red and green bell peppers for the tomatoes because I didn't have any tomatoes. This got rave reviews - the fresh ingredients were stronger than the canned and it felt extremely fresh and delicious.

  • MarieTD
    Sep 8, 2016

    This is super good and a crowd pleaser. I love it as it is, without any changes. Other times I add proteins or pasta to stretch it out. No matter, it gets raves. It's a very adaptable recipe.

  • agapela
    Apr 22, 2016

    Really delicious!! I have made this salad quite a few times now, and everyone eats it up.

  • lsross
    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.