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.
Recipe by The Meanest Momma at