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Quick Black Bean and Corn Salad

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


  • 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


  • Combine all ingredients in a large bowl; mix well. Cover and chill several hours or overnight.
Nutrition Facts
3/4 cup: 164 calories, 8g fat (3g saturated fat), 15mg cholesterol, 373mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 6g protein.

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Average Rating:
  • tiffanykorn
    Aug 29, 2012

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

  • connielangston
    May 28, 2009

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