Black Bean and Corn Salad - Spicy Mexican Salad/Side Dish

Total Time
Prep 20 mins
Cook 5 mins

A spicy, crisp, fresh vegetable salad. This salad should be made several hours before it is marinate the vegetables and blend the flavors. I personally don't cook the corn I cut from the cobb, just a personal preference. If corn isn't in season a good quality frozen corn is a perfect substitution - I don't even defrost it! The produce you use should be top quality for a superior result.

Ingredients Nutrition


  1. Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
  2. Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.


Most Helpful

Wonderful recipe -our go to side dish. Whole family loves it! Made it as is at least 5 times already, and now that it's summer, expect we will use it a lot. Thanks!

Randingo July 05, 2013

Refreshing salad to serve alongside grilled chicken and roasted potatoes. I only had 2 cans of corn, 1 can black beans, 1/2 tomato, 1/2 red onion and 1 jalapeno on hand so I made a modified version of this. Also added some sugar for a little sweetness. Delicious! This could probably make a great salsa served with tositos scoops.

Kristin DeRamus December 29, 2010

very delicious! instead of 2 cans of black beans, i used one can of garbanzo beans instead. this recipe was also very colorful. thanks!

leivee October 26, 2010

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