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Black Bean and Corn Salad - A Favorite Recipe

Updated on December 15, 2011
Cilantro, a must for this recipe
Cilantro, a must for this recipe
Red Onion
Red Onion
Limes, yum!
Limes, yum!

Black Bean and Corn Salad

This black bean and corn salad is one of my favorite recipes, believe it or not! I truly, absolutely love how refreshing and tasty it is! Its filling, healthy, nutritious, low fat, high fiber,and is bursting with lots of flavor. Its been a recipe that my husband and I have tweaked over time. He is a natural born good cook, and can taste something, and quickly add this or that to make it seems a whole lot better.

This is one such recipe, that has grown into what to me is a work of art...sorry if it seems I am going overboard, but it just really hits the spot. I hope maybe you will try it, and enjoy it as well. I would love to hear your feedback if you do. I think the lime adds a lot, as well as the fresh cilantro, and even the cumin just really all round out the whole thing. That it has a resting time in the refrigerator, really gives all the ingredients time to "marry" and come up with the best flavors. You are sure to love the colors as well, and it makes a great side dish, or I even like it by itself.

Ingredients for black bean and corn salad:

Two cans of black beans, 14 ounces each, rinsed very well and drained well.

Four cups of frozen corn kernels

One small red bell pepper, seeded and chopped

One half of a small green pepper, seeded and chopped

One fresh jalapeno, seeded and very finely chopped (this add incredible flavor, and a little heat, but you don't want to miss it, make sure to include it)

1/4 cup of fresh cilantro, finely chopped

One small red onion, finely chopped

3 teaspoons of ground cumin, or about half of a palm full

4 teaspoons of hot sauce, you can eyeball this. I love Franks hot sauce, but any will work

2 limes

4 tablespoons of olive oil, and you can eyeball this too

Kosher or sea salt, cracked black pepper, and ground cayenne pepper to taste

Directions below

Red Pepper, love these! These add great color and flavor to this recipe.
Red Pepper, love these! These add great color and flavor to this recipe.


As stated prior, have beans rinsed well and drained well.

Chop all the necessary ingredients

When going to juice your lime, roll it on a flat surface with a little firm pressure from the palm of your hand. I find, that when I go to juice a lemon or lime after having done this, I get more juice than I normally would. This adds great flavor and freshness, I get excited just thinking about this salad, and the smells I keep smelling when I make it are incredible.

Remember, you can always add more of anything, but its hard to take something out when you have put too much in. For me though, you won't make this too hot, I would love it no matter what the temperature of the spices!

Last, combine all the ingredients into a bowl gently, and mix it up a bit.

If you let this sit overnight, you will have a terrific salad, but even if you don't have that kind of time, letting it all "meld" together for at least 30 minutes, works. That will give your corn the time to defrost as well.

Gently stir everything, top to bottom before serving. Hope you enjoy this!

Have you ever had a black bean and corn salad that you really enjoyed?

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    • oceansnsunsets profile image

      Paula 7 years ago from The Midwest, USA

      Thanks Phoenix!

    • PhoenixV profile image

      PhoenixV 7 years ago from USA

      sounds great!