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Corn and Black Bean Salad

Total Time

Prep: 15 min. + chilling

Makes

8 servings

This colorful, crunchy black bean and corn salad is chock-full of nutrition that all ages love. Try it with a variety of summer entrees, or as a wholesome salsa! —Krista Frank, Rhododendron, Oregon

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

  1. 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.
Black Bean and Corn Salad Tips

What else can you add to black bean and corn salad?

If you want to add a little bit of heat to black bean and corn salad, try adding diced jalapenos. Whether you seed them or not is up to you—just keep in mind how much heat your guests can handle. Otherwise, you can add a little creaminess with diced avocado, stirring it in right before serving so it doesn't get mushy or brown.

How can you serve black bean and corn salad?

While black bean and corn salad is a summery side dish you can enjoy with a spoon, you can also serve it as a salsa with some tortilla chips for scooping. It even makes a great topper for salmon or other grilled meats. If you're trying to eat more greens, a scoop of this salad can take a bed of chopped romaine hearts from blah to beautiful!

How should you store black bean and corn salad?

Keep black bean and corn salad in an airtight container in the fridge, where it'll last for a few days. If you liked this recipe, check out more of our fun potluck side dishes.

Lauren Pahmeier, Taste of Home Associate Editor

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.