Black Bean and Corn Salad

By Marian Burros

Published September 30, 1989

Total Time
10 minutes
Rating
4(148)
Comments
Read comments

This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Featured in: PASTIMES: Sunday Menu; Corn (and Tomatoes) In an All-Season Salad

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 4 cups cooked black beans

  • 2 cups cooked corn kernels

  • 2 large, ripe tomatoes, roughly chopped

  • 1 large red or yellow bell pepper, finely diced

  • ½ jalapeno pepper, seeds removed, finely chopped

  • 1 large red onion, finely chopped

  • ¾ cup finely chopped fresh coriander

  • 1 teaspoon minced garlic or minced garlic in oil

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • Juice of 1 lime

  • 2 tablespoons olive oil

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

72 grams carbs; 424 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 20 grams fiber; 15 milligrams sodium; 20 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)

  2. Step 2

    Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
148 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Jane

Fantastic and very versatile salad. I have even used it as an appetizer served with chips. If making in advance, follow advice given, add tomatoes before serving. I like using quartered cherry tomatoes which can be cut up ahead of time and added just before serving.

Ochorog

basic but delicious recipe. I think there is WAY TOO MUCH cumin in this recipe. I often use it and know how strong the flavor is. If you like cumin, knock yourself out. I used only a pinch and still found the flavor a bit overpowering.

Shirley

I am making this for a party of 40 people. Should every ingredient be multiplied the same?

eaevanspdx

With 2 c of corn and 4 of beans - My experience is that twice the recipe of dressing is needed. Especially more lime juice.

eaevanspdx

I agree with other comments - way too much cumin. Its almost to the point of making the dressing gritty. Otherwise salad is a great summer salad.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.