Corn and Black Bean Salad

Pat DiMercurio


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.

★★★★★ 1 vote
20 Min
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


1In a bowl, combine black beans, corn kernels, peppers and onions.
2In a small bowl, whisk together the lime juice, parsley, cilantro, garlic, cumin, black pepper, salt, salsa and olive oil.
3Pour the dressing over the vegetable mixture and stir to coat well.
4Cover bowl and refrigerate for at least 30 minutes to marinate. You may top with shredded Monterey Jack cheese if you like.

About Corn and Black Bean Salad

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