Sweet Corn and Black Bean Salad

Total Time
Prep 0 mins
Cook 10 mins

The original recipe I found on epicurious many years ago but it used black eyed peas which I don't like. It was also labeled a salsa which I suppose would be good as well but my favorite way to eat this is as a salad for lunch. I like big servings of veggies so this usually lasts me two lunches but served as a side dish I suppose it could easily serve 4.

Ingredients Nutrition


  1. Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
  2. In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
  3. Pour dressing over salsa and mix gently. Add salt and pepper to tas.
Most Helpful

Very, very nice tasting salad, this, & the recipe made enough for the 2 of us plus an extra one for my other half to enjoy at work the next day! I do appreciate the combo of corn & black beans, & in this recipe, the flavor of lime, honey & cilantro really jacked it up a lot! Thanks for sharing a great recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike June 22, 2010

Wow! This deserves at least 10 stars. I love the sweetness of this dish. I cut the recipe in half for 2 side dishes and it was perfect. The combination of flavors are spot on. This is easy and quick to prepare. Made for Spring PAC 2009. Thanks for posting. :)

teresas March 29, 2009