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Corn and Black Bean Salad

This colorful, crunchy black bean and corn 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:
  • Carrie
    Jan 7, 2021

    I admit I did change up the recipe a bit to fit with our tastes. I added a small amount of finely diced green pepper, 2 more garlic cloves, a small canned of diced jalapenos (maybe fresh next time, if I have them), drained, eliminated the sugar, and used canned corn the first go-round, and frozen the second batch. We liked the frozen corn better but canned works great. With the except of the sugar this recipe is great just as it is. (We are just a more savory/salty bunch).

  • 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.

  • friedapples
    Dec 9, 2017

    No comment left

  • 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!

  • zegunism
    Jul 28, 2017

    No comment left

  • 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.