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Black bean and corn salad in a white bowl on a napkin.

Black Bean and Corn Salad

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 black bean and corn salad
Prep Time 10 minutes
Total Time 10 minutes
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*
Fat 1g2%
Sodium 877mg38%
Potassium 546mg16%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 1g1%
Protein 9g18%
Vitamin A 295IU6%
Vitamin C 14.6mg18%
Calcium 43mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.