Mexican Corn & Black Bean Salad

Total Time
15 mins
0 mins

This colorful salad is so easy and refreshing! Its a perfect side dish for Fajitas or Enchilada's. A great salad to make in advance to take to a barbeque or potluck too! Watch it disappear! :) Cook time is chill time.

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  1. Combine corn, black beans and remaining ingredients in medium size bowl, except fresh parsley and cilantro.
  2. (Salsa can be made 1 day ahead.) Cover and refrigerate for at least an hour.
  3. Bring to room temperature before serving and add freshly chopped parsley and cilantro.
  4. Serving Size: 9.
Most Helpful

4 5

Very good! I made just a few changes; used one can of corn instead of frozen. I also added chopped green onlions and put the whole thing together at once rather than wait to add the cilantro. I didn't have parsley so that was not added. I'm serving this on tostitos for a pre-dinner snack.

5 5

This is a great recipe! I slightly altered the proportions: a little over a cup of corn, a 19 oz can of black beans, and 1/2 a red pepper, and it turned out just fine. Made it to accompany quesadillas for a Mexican-themed dinner party. Thanks for sharing.

5 5

This was a very awesome break from normal veggies! Had rave reviews from my family. I cooked it and served it warm, it was just as fantastic! I did add a couple of tbsp of chopped onion. Thanks for the break in the monotony of frozen veggies! I can't wait to serve it again!