Black Bean and Corn Salad

Fran Murray


I got this recipe in a recipe exchange years ago. It's a great, refreshing side dish on a hot summer day!


☆☆☆☆☆ 0 votes

6 to 8
45 Min
No-Cook or Other



  • 3
    14-oz cans, black beans, drained and rinsed
  • 1 lb
    frozen white corn, thawed
  • 1/2 c
    minced red onion
  • 1/2 c
    chopped green onion
  • 2 c
    chopped, ripe tomatoes

  • 1
    dried ancho chili, re-hydrated in water for 45 min. seeds removed and finely chopped.
  • 1/3 c
    seasoned rice vinegar
  • 1 tsp
  • 1/3 c
    freshly squeezed lime juice
  • 1/2 tsp
  • 1/2 tsp
    medium grind black pepper
  • 1/3 c
    light olive oil
  • 1 bunch
    fresh cilantro, finely chopped, reserve some for garnish

How to Make Black Bean and Corn Salad


  1. Combine salad ingredients except tomatoes. Mix Vinaigrette and add to salad. Fold in tomatoes. Garnish with extra cilantro. Serve at room temperature.
  2. May be stored overnight in refrigerator.

Printable Recipe Card

About Black Bean and Corn Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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