Black Bean Salad

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READY IN: 1hr 10mins
Recipe by mj Sergent

A summer time favorite

Ingredients Nutrition

  • 1 (15 ounce) can black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
  • 1 12 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
  • 12 cup chopped green onions or 12 cup shallot
  • 2 fresh jalapeno peppers, seeded and minced (not seeded) or 1 whole pickled jalapeno pepper, minced (not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 12 cup chopped fresh cilantro
  • 14 cup chopped fresh basil
  • 2 tablespoons lime juice (about the amount of juice from one lime)
  • 1 tablespoon olive oil
  • 12-1 teaspoon sugar (to taste)
  • salt and pepper


  1. Make sure to rinse and drain the beans, if you are using canned beans.
  2. In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.)
  3. Chill before serving.

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