Mexican Black Bean and Corn Salad

Deni Elwood


This a really easy dish. I first tasted it at my son's wedding reception. He and his fiancé had planned the wedding and reception at a wonderful house in Santa Barbara, Ca. When the families arrived the day before the wedding, they gave each of us a list of 'chores' to help them get everything ready. One of my chores was to make this salad for the reception. Of course the portions were much larger I've brought those down for a dinner side dish. Many people who have had this at my house have also used it as a dip for corn chips. I hope you enjoy it!

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15 Min


No-Cook or Other


2 can(s)
black beans, canned
1 can(s)
mexican style corn
1/2 c
chopped onion
1 pkg
taco seasoning mix
1/3 c
olive oil, extra virgin

Directions Step-By-Step

Drain and rinse the black beans. Pour them into a large bowl. (It is healthier to rinse black beans because the liquid in the can may have absorbed things from the can)
Drain mexi-corn and add it to the bowl with the beans.
Chop an onion to get a half a cup. Add it to the bowl with the beans and corn.
Combine Taco seasoning and olive oil, whisking to combine. Add it to the ingredients in a large mixing bowl mixing with a spatula so that you don't break the beans open.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy