Corn and Black Bean Salad Recipe

5 28 31
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad Recipe photo by Taste of Home
Publisher Photo

Corn and Black Bean Salad Recipe

Read Reviews
5 28 31
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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
  • DRESSING:
  • 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

Directions

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.
Originally published as Corn and Black Bean Salad in Healthy Cooking June/July 2008, p51

Nutritional 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.

  • 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
  • DRESSING:
  • 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.
Originally published as Corn and Black Bean Salad in Healthy Cooking June/July 2008, p51

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Reviews forCorn and Black Bean Salad

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PatsCookin User ID: 2406774 269503
Reviewed 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."

MY REVIEW
mamaknowsbest User ID: 5826120 267633
Reviewed 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!"

MY REVIEW
Loiscooks User ID: 3656565 261526
Reviewed 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."

MY REVIEW
rena 55 User ID: 1935799 261153
Reviewed 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."

MY REVIEW
aug2295 User ID: 4631582 258894
Reviewed 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."

MY REVIEW
MarieTD User ID: 5329546 253834
Reviewed 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."

MY REVIEW
agapela User ID: 8779250 247377
Reviewed Apr. 22, 2016

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

MY REVIEW
lsross User ID: 8395116 241188
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."

MY REVIEW
greatwithoutgluten User ID: 6330173 238776
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!"

MY REVIEW
LCarr4 User ID: 8061517 232042
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."

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