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Black Bean and Corn Salad - with an Asian Twist

Updated on December 8, 2011

salad recipes

We were invited over to some friends’ home for dinner the other night, and as a true southerner, I rarely show up to a meal without bringing something. The hostess suggested I bring bread, so I decided to take some buttermilk biscuits. I wanted to make something else, too, but I didn’t want to go to the supermarket. If you’ve read many of my cooking hubs or visited my Best American Food website, you know I’m big on making do with ingredients I have on hand. Such was the case this past Sunday when I was searching for something to take to the Jones’. She was having smoked sausage, carrots, green beans, and potatoes, with cheesecake and berries for dessert. I thought a cold salad would be in order, but I didn’t have any salad greens. I didn’t have any cabbage for coleslaw, either.

My black bean and corn salad.
My black bean and corn salad.

In the freezer, I found a package of whole kernel corn, so I decided to make a corn salad. I’ve always liked corn salad, and I had a variety of corn salad recipes I’d used in the past. Unfortunately, the bag of corn wasn’t going to provide enough corn salad for four adults. I like hot black beans and corn, so I decided the black beans would work in a cold salad, too. I also had some fresh bell peppers and tomatoes, so I was good to go!

I decided to depart somewhat from a traditional southern or southwestern corn-and-bean dish and decided to add a little Asian influence, instead. I used this theme in the dressing. The corn salad was a big hit. I think there might have been a single tablespoon left. I’ll definitely be making it again!

Holle's Black Bean and Corn Salad Recipe

Ingredients you’ll need:

2 cups frozen whole-kernel corn

1 can black beans

1 green bell pepper, chopped or diced

1 large tomato, diced

¼ cup rice vinegar

¼ cup oil

1 tablespoon soy sauce

Sugar or Splenda, to taste

2 teaspoons onion powder

1 teaspoon minced ginger

1 teaspoon paprika

1 teaspoon curry powder

1 teaspoon minced garlic

Salt, to taste

Directions: Place corn in a colander in the sink. Rinse with hot water until corn is thawed. Drain corn well on several layers of paper towels. Rinse the beans and drain them on paper towels, too. Place the corn and beans in a large bowl. Add the bell pepper and tomato.

Combine the remaining ingredients to make the salad. Make sure the sugar or Splenda is completely dissolved. Pour the dressing over the veggies and toss to coat. Store the corn and bean salad in the refrigerator until ready to serve. Before serving, taste the salad and add salt, if needed.


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    • Bishop55 profile image


      4 years ago from USA

      Pinned! Sounds delicious!

    • habee profile imageAUTHOR

      Holle Abee 

      6 years ago from Georgia

      Thanks for that, crescentmoon!

    • randomcreative profile image

      Rose Clearfield 

      6 years ago from Milwaukee, Wisconsin

      Great twist on this classic recipe!

    • DonnaCosmato profile image

      Donna Cosmato 

      6 years ago from USA

      This looks great and easy, which is my kinda cooking. I loved the Asian twist as it means I might just get this one by my family's "I don't like corn" filter. Voted up!

    • Cardisa profile image

      Carolee Samuda 

      6 years ago from Jamaica

      This is so easy to make and delicious.

    • breakfastpop profile image


      6 years ago

      Love the sound and look of this. I'm cooking Asian tonight!

    • profile image


      6 years ago

      Fusion cooking, now that is my favorite!

    • Cresentmoon2007 profile image


      6 years ago from Caledonia, MI

      oooo that looks just simply tasty. Thank you for sharing. Voted up.

    • habee profile imageAUTHOR

      Holle Abee 

      6 years ago from Georgia

      Hi, Patty! Hope you enjoy it!

      lord de cross, if you add some hot peppers, as I do with my southern version of this salad, you'll really sweat! lol

    • Lord De Cross profile image

      Joseph De Cross 

      6 years ago from New York

      I agree with Pat! lots of calories...I'm already sweating!!


    • Patty Inglish, MS profile image

      Patty Inglish 

      6 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      That picture is gorgeous. You recipe has more good ingredients than one I have, so I will use your. Thanks! Rated Up.


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