Spicy Corn and Black Bean Salad

Spicy Corn and Black Bean Salad

Kari 19

"This delicious salad doubles as a great Southwestern-style side dish or as a salsa with chips. The lime and jalapeno give it the perfect zest and kick. My family loves this. So will yours!"


1 h 25 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool.
  2. Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.
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Your rating



  1. 7 Ratings


It was good, but nothing special. Liked the spiciness and the lime. Needed something else, though, and I'm not quite sure what. Some vinegar? A little sweet? For a southwest salad/side dish, I l...

Really loved this salad the only reason that I did not give it 5 stars is I thought it could use a little more kick. I added a few tablespoons of salsa (Hot and spicy) and that really spiced it...

Fabulous just as is!

Great recipe! I made it exactly as is but used more fajita seasoning to spice it up even more. Turned out fantastic and everyone loved it. I used 8 ears of fresh corn and turned the heat up t...

I didn't have any red bell pepper on hand. Without the bell pepper, it only gets 3 stars. I am pretty sure the bell pepper would have made it 4 stars, so I am rating it accordingly.

Used shoepeg corn because I had a can open and it was still good. I will try fresh that I've grilled next time.