Editors' Pick
Black Bean and Corn Salad
"A quick and easy recipe to prepare. Can be used as a side dish or salsa."
photo by Jonathan Melendez
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 (15 ounce) can black beans, drained
- 1 (10 ounce) can corn, drained
- 1 tomatoes, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1⁄8 cup red onion, chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- salt
- pepper
directions
- Combine all ingredients in a bowl.
- Refrigerate until ready to serve.
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Reviews
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To make this easier, instead of chopping a tomato, I added one can of drained stewed tomatoes and one can (not drained) of Rotel with lime and cilantro. I also top with a little shredded cheddar cheese. Delish! -
Good salad. But you have to let it sit overnight so all the flavors can meld. Everyone at the party liked it. -
Used this as a dip more than a salad or side and I couldn't get enough. It gets better and better each day. Make it, you won't regret it! -
The olive oil over powered it. I ended up rinsing the salad and putting a tablespoon of sour cream. Ended up ok but I probably will not make it again. -
I made this for Sushiman's Mexican Standoff last night, and it was a lovely addition to the menu. When I first tasted it before serving I thought it didn't have enough bite to it so I added quite a bit more lemon juice, didn't measure, just kept squeezing away until it tasted just right. I think it also needed more onion, for this amount a whole small red onion should suffice. After making these changes it was a lovely salad, thanks!
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Tweaks
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We serve this at the place I work. Only difference is we char fresh corn on the stove and use lime juice, fresh tomatoes and it’s delicious.
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I make this but I roast corn on the cob and I use lime. Can be used as a side or a dip -
This is awesome. I made it with an undrained can of rotel instead of a chopped tomato based on another review, and it was great. It was all eaten up very quickly and everyone wanted the recipe.
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Great and simple. I added a clove of finely minced garlic and substituted a Tbsp of lime juice for one of the three Tbsp of lemon juice to give it a little more depth of flavor. Delicious!
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A good potluck salad for a Memorial Day picnic. I made a double batch, and it sure went fast! I used green onions instead of red, and added some finely chopped spinach that I had left from another salad.
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RECIPE SUBMITTED BY
Kathy
United States
