Corn and Black Bean Salad

Recipe Rating:
 1 Rating
Serves: 10
Prep Time:
Cooking Method: No-Cook or Other


2 1/2 c canned black beans, drained & rinsed
2 c corn kernels, frozen or fresh
1 c fresh red/green/yellow sweet peppers, your choice, diced
1/2 c onion, diced (i like red onion)
2 tsp lime juice
1 Tbsp fresh parsley, chopped
1 Tbsp fresh cilantro, chopped
1 clove fresh garlic, minced
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp kosher salt
1 c fresh salsa (or from a jar)
1 Tbsp olive oil, extra virgin

The Cook

Pat DiMercurio Recipe
Well Seasoned
Saginaw, MI (pop. 51,508)
Member Since Dec 2010
Pat's notes for this recipe:
This salad is so refreshing for summer meals. Its filling enough to be a main course with just a loaf of good crusty bread or warm tortillas and a fruit for dessert. I've used cob corn that's been grilled and that is wonderful!

For WW Points plus users:
total fat/2 g
total carbs/21.6
Points + / 3
sodium will depend on whether the beans are low sodium and how much salt you choose to add.
Make it Your Way...

Personalize This


In a bowl, combine black beans, corn kernels, peppers and onions.
In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
Pour the dressing over the vegetable mixture and stir to coat well.
Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.


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user Kemba Metropoulos KMetro - Jun 2, 2012
This looks yummy! I am going to try this with my frozen roasted corn from Trader Joe's!
user Gretchen H gcolie - Oct 23, 2013
Love this Pat!! This is one of my favorite summertime salads. I've never added salsa to it...I'll try it your way next time I make it.
user Gretchen H gcolie - Oct 23, 2013
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