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.
Our recipes 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.