Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Corn & Black Bean Salad Recipe
    Lost? Site Map

    Mexican Corn & Black Bean Salad

    Mexican Corn & Black Bean Salad. Photo by justcallmetoni

    1/1 Photo of Mexican Corn & Black Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Little Bee's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on July 01, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Mexican Corn & Black Bean Salad

    Serving Size: 1 (54 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 93.0
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 132.2 mg
    Total Carbohydrate 18.1 g
    Dietary Fiber 2.7 g
    Sugars 0.1 g
    Protein 3.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes