Black Bean & Corn Salad

Thursday June 16, 2011


This is my go-to summer potluck dish.  It’s so easy and fresh and the variety of colors is so attractive.

5.0 from 2 reviews
Black Bean & Corn Salad
Recipe type: salad, appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 14 oz can black beans, rinsed and drained
  • 2 cups frozen corn kernels (preferably Trader Joe's frozen roasted corn)
  • 1 small red pepper, seeded and chopped
  • ½ red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 3 Tbsp cilantro, chopped
  • 1½ tsp ground cumin
  • salt & pepper to taste
  • 1 lime, juiced
  • 2 Tbsp olive oil
  1. Combine all ingredients in a bowl.
  2. Let stand at least 15 minutes before serving to allow corn to defrost and flavors to combine.
  3. Tip: can be made a day ahead, but I would omit the cilantro until the day of to keep it looking fresh.
This is another easy recipe in terms of proportions, go with whatever amount seems right to you, I don't actually measure any of the amounts before combining. Rachel Ray uses a couple of dashes of hot sauce instead jalapeno, I prefer the pepper. You can remove seeds or leave some in to retain some heat. Note: This is called a "salad", but I often serve it with chips as an appetizer.

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"Black Bean & Corn Salad", 5 out of 5 based on 1 ratings.

4 Responses to Black Bean & Corn Salad

  1. 1
    mindie says:

    I would love for you to link these up to my linky party that runs Friday evening through Sunday night. You can find the button for the party at

    Our last party, the first ever, had over 300 links so this week there will be a special give away just for linkers, hope to see you soon.

  2. 2
    Marilyn says:

    The salad looks so good.

  3. 3
    Sharry Heighton says:

    made it, added tomatoes and avacado
    really good salad or dip

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