Black Bean and Corn Salad

Mary Gelfond


This salad has been a family favorite for parties and gatherings. The flavor is mild and tangy. We always hope for some to take home, as it is even better the second day.


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • 16 oz
    black beans, drained and rinsed
  • 1 can(s)
    whole kernel yellow corn, drained
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    balsamic vinegar
  • 1/4 tsp
    salt, opt
  • 1/8 tsp
    pepper, opt
  • 1/4 c
    sugar (or use sugar substitute)
  • 1/2
    green sweet pepper, diced
  • 1/2
    red or orange sweet pepper, diced
  • 1 small
    seeded cucumber
  • 1 tsp
    crushed garlic
  • 2 Tbsp
    chopped parsley
  • 1 small
    can, sliced black olives

How to Make Black Bean and Corn Salad


  1. In a small mixing blow, mix together sugar, salt, pepper, olive oil, balsamic vinegar and garlic. Stir or whisk thoroughly. Set aside.
  2. In a serving bowl, add together black beans, corn, bell peppers, cucumber, and parsley. Stir well until ingredients are well mixed.
  3. Pour salad dressing over black bean mix and sir thoroughly to totally mix salad dressing with salad ingredients. Chill for several hours to enhance flavors.

Printable Recipe Card

About Black Bean and Corn Salad

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat Low Sodium
Other Tag: Healthy

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