Black Bean and Corn Salad

Black Bean And Corn Salad Recipe

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Suzy Nelson


While my daughter was very young we would look forward to our group camping trips with several of our friends and their kids in Big Sur every summer.
This yummy salad was brought every year by one of my girl friends. It is healthy and positively bursting with fresh lively flavors. I have recently taken to making it at Thanksgiving also because not only does it put some zip into the turkey/stuffing/potato theme--it is so pretty it's color alone brings oohs and aahs!
It can be made ahead of time--in fact I always do this to let the flavor improve and make it easier on myself.


★★★★★ 1 vote

15 Min


  • 1 can(s)
    16oz. black beans
  • 1 can(s)
    16oz sweet corn
  • 1
    red bell pepper, chopped
  • 1
    green bell pepper, chopped
  • 1
    small red onion, diced
  • 1/4 c
    fresh cilantro, minced
  • 1 tsp
  • 1 Tbsp
    olive oil
  • 1/4 c
    balsamic vinegar
  • ·
    salt to taste

How to Make Black Bean and Corn Salad


  1. Mix all together. Chill. Serve. I like to make it 1-2 days before serving to let the flavors come together.

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About Black Bean and Corn Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #FRESH #zippy

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