Corn and Black Bean Salad

Corn and Black Bean Salad

Jodi T. 0

"If you like 'southwest cuisine' you will love this."

Ingredients 13 h 30 m {{adjustedServings}} servings 214 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
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Reviews 457

  1. 602 Ratings


The seasonings are right on target. The only thing I feel it needed is a little chopped white, red or green onion. An easy and delicious summer meal idea.


I have to update my previous review, since I have been serving this for several years now. It has become a family favorite, and it's great to take on picnics, camping, and I have served it at company dinners. I have given the recipe out countless times. I do add celery and onions and I use a 15 oz. can of sweet corn.


Let's get this back up to 5 stars! This was yummy! I rinsed the beans, used frozen corn, added 3 green onions and some red, green, and yellow bell pepper. Didn't have cilantro, added some garlic powder. Started eating it a few minutes after putting it together - it was EXCELLENT. Don't know if it will make it to tomorrow to see how it tastes fully marinated. Thanks for a great recipe!