Salsa Verde Corn and Bean Salad Recipe -
Salsa Verde Corn and Bean Salad Recipe
  • READY IN 20 mins

Salsa Verde Corn and Bean Salad

Recipe by  

"Red pepper, mango, corn and black beans are mixed with a zesty green salsa for this refreshing corn and bean salad."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings


  1. Stir the salsa, pepper, corn, beans, mango and cilantro in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins


  • Tip: This salad is delicious served with grilled chicken breasts.

Reviews More Reviews

Nov 01, 2010

Flavors just didn't mesh well for me. I normally like citrus salsa but not this. Had a serving with dinner and couldn't finish the rest.

Aug 15, 2011

We didn't care for this. There was too much salsa for it to be a salad but not enough ingredients for it to be a salsa. We tried eating it with a fork and with chips and didn't care for it either way.


5 Ratings

May 11, 2012

I made this for a potluck, and it was great. Roasted some frozen corn, and only used less than a half cup of salsa verde (La Costena brand found in Toronto nofrills).

Sep 10, 2011

I completely disagree with the other reviewers. I made this recipe with Trader Joe's Salsa Verde and used fresh corn on the cob. Served it to 6 adult guests and they couldn't eat enough of it. Delicious and fresh tasting.

Aug 11, 2013

I served this salad on a bed of lettuce with a chipolte sauced chicken on top as a dinner salad and we just loved it. My BF said he'd be happy with it as a side or served with tortilla chips. The only things I changed was to only use 1/2 the salsa and dried cilantro (we don't like it fresh).


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 467 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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