Black Bean and Corn Salad

"A quick and easy recipe to prepare. Can be used as a side dish or salsa."
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Boomette photo by Boomette
photo by manrat photo by manrat
Ready In:
10mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Combine all ingredients in a bowl.
  • Refrigerate until ready to serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. To make this easier, instead of chopping a tomato, I added one can of drained stewed tomatoes and one can (not drained) of Rotel with lime and cilantro. I also top with a little shredded cheddar cheese. Delish!
     
  2. Good salad. But you have to let it sit overnight so all the flavors can meld. Everyone at the party liked it.
     
  3. Used this as a dip more than a salad or side and I couldn't get enough. It gets better and better each day. Make it, you won't regret it!
     
  4. The olive oil over powered it. I ended up rinsing the salad and putting a tablespoon of sour cream. Ended up ok but I probably will not make it again.
     
  5. I made this for Sushiman's Mexican Standoff last night, and it was a lovely addition to the menu. When I first tasted it before serving I thought it didn't have enough bite to it so I added quite a bit more lemon juice, didn't measure, just kept squeezing away until it tasted just right. I think it also needed more onion, for this amount a whole small red onion should suffice. After making these changes it was a lovely salad, thanks!
     
Advertisement

Tweaks

  1. We serve this at the place I work. Only difference is we char fresh corn on the stove and use lime juice, fresh tomatoes and it’s delicious.
     
  2. I make this but I roast corn on the cob and I use lime. Can be used as a side or a dip
     
  3. This is awesome. I made it with an undrained can of rotel instead of a chopped tomato based on another review, and it was great. It was all eaten up very quickly and everyone wanted the recipe.
     
  4. Great and simple. I added a clove of finely minced garlic and substituted a Tbsp of lime juice for one of the three Tbsp of lemon juice to give it a little more depth of flavor. Delicious!
     
  5. A good potluck salad for a Memorial Day picnic. I made a double batch, and it sure went fast! I used green onions instead of red, and added some finely chopped spinach that I had left from another salad.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes