Sharing is caring!

Black Bean and Corn Salad – colorful and delicious salad that’s perfect for summer gatherings! Always a party hit! 

As promised, here is the recipe for the Black Bean and Corn salad that I have been using as a topping on our Slow Cooker Chicken Tacos. It’s absolutely phenomenal and really easy to throw together!

We live in Kansas and if we could, we would eat corn everyday. My kiddos are always happy to see it on the dinner table. I knew they will love this salad! It’s just another way for us to enjoy it. For me the red onion and lime juice make a fantastic flavor combo. Fresh with a zing! Love it!

It is very common to add chopped cilantro to a black bean and corn salad. But here is the thing: I cannot stand cilantro. I tried. I tried really hard. If only all it did was adding the green color but I has that particular flavor that can take over a salad like this and if you don’t like it – you won’t enjoy this salad. I shared a photo of this salad in the making on my Instagram account and as soon as I stirred everything together and took a big spoonful to taste – I regretted the addition of cilantro. That’s why it’s not in the recipe. It’s only a garnish for the photo. 🙂  But if you happen to love it, fell free to throw some in!

This salad is perfect for picnics, summer gatherings, parties and always a crowd-pleaser!

5 from 6 votes

Print

Black Bean and Corn Salad

Prep Time

10 mins

Total Time

10 mins

 

This black bean and corn salad is great as a taco topping or a delicious side dish to any Mexican dinner. 

Course: Salad

Cuisine: Mexican

Keyword: healthy

Servings: 4 people

Calories: 189 kcal

Author: Anna

Ingredients

• 15.25 oz can whole kernel corn drained
• 15 oz can black beans drained and rinsed
• 2 Roma tomatoes chopped
• 1/2 red onion chopped
• 1 Jalapeno pepper chopped (optional)
• 1 Tablespoons lime juiced or 3 lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

1. Place all veggies in a medium salad bowl.
2. In a small measuring cup, whisk lime juice, salt and pepper. Pour over the vegetables.
3. Stir gently. Cover and refrigerate until ready to serve.

Recipe Notes

If making the recipe for a party or gathering, double the recipe.

Nutrition Facts

Black Bean and Corn Salad

Amount Per Serving

Calories 189 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Sodium 877mg 37%

Potassium 546mg 16%

Total Carbohydrates 34g 11%

Dietary Fiber 8g 32%

Sugars 1g

Protein 9g 18%

Vitamin A 5.9%

Vitamin C 17.7%

Calcium 4.3%

Iron 13%

* Percent Daily Values are based on a 2000 calorie diet.

Related Recipes:

Slow Cooker Chicken Tacos

~~~~~~~~~~~

If you make one of my recipes, tag me @crunchycreamysweet or #crunchycreamysweetrecipes  I would love to see what’s happening in your kitchen! See you there!