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Black bean and corn salad is refreshing and quick to toss together. You can serve it year round as a side for lunch or dinner. It’s versatile and pairs well with grilled chicken, fish or shrimp. It’s also a winner when served as a component of a large southwest style dinner salad. The lime juice and zest brights the salad and gives it some zing.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • A can of black beans.
  • Corn. During corn season, I strip the kernels off of ears of corn and freeze it for use the rest of the year. Each package contains kernels from 2 large ears of corn.
  • Chopped onion
  • A fresh lime
  • Homemade spice mix containing garlic powder, cumin and chili powder

Making the Salad

  • In a small container mix the garlic powder, cumin and chili powder and set aside.
  • Chop a small onion.

  • Empty the can of black beans into a strainer. Run under water and rinse thoroughly.
  • Put the rinsed black beans along with the corn and chopped onion into a bowl.

  • Add some of the spice mix, lime zest and lime juice to the beans, corn and onions. Toss and serve as a side dish.

Serving Ideas

  • This salad is perfect for summer cookouts. It pairs well with grilled chicken, steaks, and burgers.
  • Black bean ad corn salad pairs well fish and seafood.
  • It’s the perfect accompaniment for Mexican or southwest type dishes.
  • Some black bean and corn salad can be used as an ingredient in a large dinner southwest type of salad.

WW – 0 pt

Black Bean and Corn Salad

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 99kcal

Equipment

  • chopping board
  • Chef knife
  • hand grater
  • measuring spoons

Ingredients  

Spice Mix

  • ¼ tsp garlic powder
  • 1 tsp cumin
  • 2 tsp chili powder

Black Bean & Corn Salad

  • 1 can black beans
  • 1 c corn
  • ½ c chopped onion
  • ½ tsp spice mix
  • 1 tbsp lime juice
  • 1 tsp lime zest

Instructions

Spice Mix

  • Add the garlic powder, cumin and chili powder to a small container and mix together. Set aside.

Black Bean & Corn Salad

  • Empty the black beans into a strainer and rinse under water until the water runs clear. Shake off excess water and place in mixing bowl.
  • Add the corn and chopped onion to the bowl and toss together.
  • Add the lime zest and lime juice.
  • Start by adding ¼ tsp of the spice mix to the bowl. Toss the ingredients together and taste. Add another ¼ tsp of the spice mix to the bowl, toss and taste. Continue this sequence until you are satisfied with the spice level of the salad.
  • Add salt to taste.
  • Transfer to a serving bowl and enjoy.
  • The salad will keep in the refrigerator for 3-4 days.

Nutrition

Calories: 99kcal | Carbohydrates: 19g | Protein: 6g | Sodium: 116mg | Fiber: 6g
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