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Black Bean and Corn Salad

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Black Bean and Corn Salad

Black Bean and Corn Salad

Jessica Braider
Black beans and corns are natural companions and this simple salad really illustrates why. Fun to eat, full of flavor, and super healthy. This is a
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Latin American
Servings 4 servings


  • 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
  • 2 cups corn kernels, fresh or frozen, thawed if using frozen
  • 1/4 oz. red onion or red bell pepper or 1/2 cup red onion, finely diced
  • 1/4 lime juice only, about 1 tsp.
  • 1/4 - 1/2 cup fresh cilantro chopped (optional)


  • Combine the beans, corn, onion or bell pepper, lime juice and cilantro (optional).
  • Mix all the ingredients together in a medium bowl. Refrigerate it until ready to serve.


Nutritional Information Per Serving (% based upon daily values): Calories 140, Total Fat: 2g, 2%; Saturated Fat: 1g, 2%; Cholesterol: 0mg, 0%; Sodium: 470mg, 20%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 6g, 24%; Sugar: 3g; Protein: 6g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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