Black Bean and Corn Salad ( Dip )

"Refreshing! Light! Great way to use that last cob of grilled corn. Gives the dish a light smokey flavor. Good for picnics, camping,& pot luck. Makes a good side as well as a meal. Using it as a relish to top grilled salmon or tuna. Try dipping tortilla chips into it."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Melissa Hutchins Taylor photo by Melissa Hutchins Taylor
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Jane from Ohio photo by Jane from Ohio
Ready In:




  • In a large bowl, combine salad ingredients.
  • In a small bowl whisk together dressing ingredients.
  • Pour over the bean mixture and toss until all ingredients are coated.

Questions & Replies

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  1. Kathleen T.
    in the ingredients list, for the salad, the last entry calls for parsley or basil and twice says "I like to mix all three). what is the third item?


  1. Jane S.
    The beans in the photo for this recipe appear to be KIDNEY beans. Not black beans.
  2. GeeWhiz
    Excellent - I use as a salad or main course :) I double dressing and add a large can of rinsed black beans and 8oz cooked pasta (mini farfalle) - might also be good with rice. Yummy! Served at a potluck and none left; also serving for Thanksgiving.
  3. MoJo423
    Absolutely loved it! Pre-made it for a camping trip, I had to heat it a little because the oil hardened but it was no problem.
  4. faerychic
    This was exellent! Only chages I made were omit the oregano and sugar and used balsamic vinegar. We ate it with tortilla chips like a salsa. My sister made a salad with the left overs (chicken, lettuce, ranch and salsa) and said it made a tasty salad. Will definitely make it again!
  5. Heavens Kitchen
    This is fantastic. I've made it many times. The only reason I have given 4 stars instead of 5 is because I think the amount of salt called for is excessive, even after the flavors are allowed to meld. Every time I've made it, I've always halved the amount of salt, but even with only half the amount, I've still found it to be too salty. From now on, I will reduce the amount of salt even further, and just add more later if needed. This is a great salad, though, and I plan to continue to make it often.


  1. Eat Local
    Yummy, a family favorite.... and I add 1 cup of pico de gallo instead of fresh tomato! And I use fresh cilantro and parsley but no basil.
  2. MissyN
    Fabulous! I used green onions instead of red, 1/2 olive oil and 1/2 vegetable oil, and a little extra sugar and lime juice b/c my red wine vinegar was quite sour. I subbed 1 small can of Ro-tel for the tomato and jalapeno, added a couple of dashes of hot sauce, and used the combination of cilantro, parsley and basil for the herbs. I also "grilled" a can of corn under the broiler until charred, as was suggested by another reviewer (thank you!). I've made many black bean and corn salads and this one is the best yet! Thank you Rita!
  3. JLLinNY
    This is OUTSTANDING. I just created a RecipeZaar account so I could rate this recipe. I didn't include the sweet red peppers and substituted a couple splashes of hot sauce in place of the jalapeno simply because I forgot to buy the two ingredients and it was still fantastic. Thank you. Will definitely share this recipe.
  4. Rebam98
    Absolutely fabulous. My GIL and MIL made this for me over Xmas and now I found the recipe! A full 5 stars for being healthy AND tasty AND easy!! I substitute black eyed peas for black beans out of personal preference.
  5. Sydney Mike
    I juggled things around a bit while making this recipe ~ Used 2 cloves of garlic, only 1 teaspoon of cumin, almost 2 teaspoons of lemon pepper instead of S&P, & just 1 small jalapeno! And still came up with a GREAT TASTING . . . whatever you want to call it ~ We had it as a salad AND a dip AND a condiment for burgers, too! Thanks for the wonderful recipe! [Made & reviewed while on tour in South & Central America on the Zaar World Tour 4]



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