Black and White Beans and Corn Salad

Pat Duran


LADIES this is an awesome recipe and you can make it as spicey as you like...this recipe was given to me by a friend --I do not know where she got it...she serves it at her church luncheon every month- she lives in New Mexico....
My family loves this recipe and I usuall make chicken breasts and Spanish rice...
This salad is great as a dip with your favorite tortilla chips...


★★★★★ 2 votes

15 Min


  • 15 oz
    can black beans, rinsed and drained
  • 2 c
    frozen corn kernels, thawed and drained
  • 4
    jalapeno peppers, seeded and chopped , optional
  • 2
    ripe tomatoes, diced
  • 1 small
    red onion, chopped
  • 2 clove
    garlic, minced
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    extra virgin olive oil
  • 2 tsp
    chili powder

How to Make Black and White Beans and Corn Salad


  1. Combine beans, corn, peppers, tomatoes, onion and garlic in a large bowl.(I also add 14 oz. can Northern beans, drained and rinsed and 1/2 of a red bell pepper, diced)
  2. Stir together lime juice, oil and chili powder in a cup and pour over salad; toss well..Chill
  3. Any salad leftover can be put in a jar and refrigerated to another time..

Printable Recipe Card

About Black and White Beans and Corn Salad

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Mexican

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