Southwestern Black Bean and Corn Salad


Southwestern Black Bean and Corn SaladIngredients

  • 2 cups fresh or frozen and thawed corn kernels
  • 1 small red onion, finely chopped
  • 2  tbsps. vinegar (rice or balsamic)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp. ground cumin
  • ½ tsp. ground black pepper
  • ¼ tsp. sea salt
  • 2 (15 ½ oz) no-salt added black beans, rinsed and drained 
  • 1 red bell pepper, cored, seeded and chopped
  • ¼ cup finely chopped fresh cilantro leaves


  1. Bring a medium pot of water to a boil. Add fresh corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) 
  2. In a large bowl, whisk together vinegar, olive oil, lime juice, cumin, salt and pepper to make a dressing. Add corn, beans, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.