Black & White Bean & Corn Salad

"My DIL's mother shared this recipe with me and of course, I have to post it here! We love these salads that have fresh from the garden tastes. Cook time is chill time."
photo by Cookin-jo photo by Cookin-jo
photo by Cookin-jo
photo by Cookin-jo photo by Cookin-jo
Ready In:
6hrs 7mins




  • In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
  • In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
  • Pour over bean and corn mixture. Mix well.
  • Place in covered storage vessel and chill 4-6 hours or overnight.
  • Stir and garnish with optional red & yellow peppers.

Questions & Replies

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  1. Cookin-jo
    Love it! The combination of beans and vegetables is fantastic and I loved the dressing. It should be noted that this is a sweet dressing, which I enjoyed, but next time I may reduce the amount of sugar. I omitted the parsley and celery because I didn't have any, and did use sweet pepper. Delicious!
  2. gingersnap
    We really enjoyed this salad! I did cut the sugar and I served avocado on the side-so good! I hope you don't mind but I passed it along to the ladies at work :) You got 3 more "5 star" reviews from them.
  3. Carol G.
    All things good wrapped in one very good recipe. I used the 2T.sugar in the dressing & didn't find it any too sweet at all, just right. Used 1 whole green bell pepper & just tossed it in with the rest of the stuff. This is a great recipe to take to work & have for that mid morning & afternoon snack we all need. Serve it up in little bowls as the dressing will run all over your plate if you don't.
  4. ChefDebs
    Great salad, added a chopped jalapeno pepper and 1 tbsp lime juice. will definately make again this summer.
  5. Chef Stiles
    This was excellent. loved the dressing will be making again



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