Black Bean and Corn Salad

"Bright and colorful. Delicious. This goes well with just about any Mexican meal, and is a great take-along for pot lucks too. Cook time is refrigeration time."
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
Ready In:
2hrs 15mins




  • Mix together black beans, corn, bell peppers, onion and jalepeno.
  • Mix dressing ingredients together and toss with salad.
  • Refrigerate 2-3 hours to allow flavors to mingle.

Questions & Replies

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  1. moxie
    Great Flavor, Linorama! It just gets better as it sits. I grilled & sliced some chicken and served it as a main dish. I also found you can cut the oil in half and still have a great salad.
  2. Kumquat the Cats fr
    It's not quite my favorite black bean and corn salad, but it's quite good! I only let it marinate 1 hour and used a sweet frozen corn which I defrosted. It has a great texture to it, but next time I might add a tomato. I had to reduce the red onion I used due to my BF's taste, and I cut it up very small. I also reduced the oil by quite a bit and added some black olives that I had in the refrigerator. I ate the leftovers for breakfast the next day, a sure sign of a winner.:D
  3. sidMILB
    I liked this. Definitely better the next day. I added some fresh cilantro and a can of tuna (but I had halved the recipie). Satisfying and crisp. Great for a cold lunch.
  4. donna  in niagara f
    This is an excellent recipe. I have made it several times and can't believe I forgot to rate it. Light and healthy. Thanks Linorama for sharing the recipe.
  5. mranaz
    Awesome recipe! I took this dish to a fish fry, where the main dish was fish tacos and it was a hit. The pickled jalapenos added a nice bit of spice that didn't over power the flavor of the salad. Will definitely make it again.


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