Black Bean and Corn Salad

Black Bean and Corn Salad

Source: Laura From the Big Book of Potlucks
Course: Salad


  • 2 15 oz can black beans drained and rinsed
  • 2 cups tomatoes seeded, chopped, and drained
  • 1 1/2 cup freshly cooked corn kernels scraped off the cob (3 or 4 ears) or frozen corn, thawed
  • 2 jalepenos peppers seeded and diced
  • 1 cup diced red onion
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped fresh cilantro or parsley
  • 3 T vegetable oil
  • 1/4 cup fresh lime juice
  • 1/2 t dried cumin
  • 1/4 t sugar
  • 1/2 t salt
  • freshly ground pepper


  • In a large bowl, mix together beans, tomatoes, corn, jalepeno peppers, onion, bell pepper, and cilantro. In a small bowl, whisk together oil, lime juice, cumin, sugar, salt, and pepper to taste. Toss the salad with enough dressing to coat. Cover and refrigerated several hours or overnight. Serve at room temperature.

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