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Black Bean, Corn, and Tomato Salad with Feta Cheese

Janis Whitsett

"I tasted many salads with similar ingredients, but all seemed very bland, so I developed this myself. It is dressed with a lime vinaigrette and has lots of crunch and flavor with a little jalapeno pop. It's wonderful to make in summer with fresh ingredients from the garden or farmer's market. This is great with BBQ's or for potlucks. My husband likes it best with fish tacos."
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9 h servings 285 cals
Original recipe yields 12 servings (8 cups)


  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place the beans, tomato, bell pepper, corn, onion, jicama, jalapeno pepper, and feta cheese in a large salad bowl.
  2. Mash the garlic and salt together with a mortar and pestle. Whisk together the mashed garlic, lime juice, mustard, and pepper in a small bowl. Add the oil in a slow, steady stream while whisking. Continue whisking until smooth. Drizzle the dressing over the salad and toss to coat. Chill overnight.

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Read all reviews 101
  1. 128 Ratings

Most helpful positive review

This recipe got a lot of compliments. Including a request for the recipe. Very tasty. I didn't know what a jicama was but it didn't seem to matter. Also once I made it with black eyed beans inst...

Most helpful critical review

I hate doing this, especially since so many others enjoyed this recipe. I could not eat it and my family wouldn't even try it. I only used 3/4 c. oil and it was just way too oily. For some re...

Most helpful
Most positive
Least positive

This recipe got a lot of compliments. Including a request for the recipe. Very tasty. I didn't know what a jicama was but it didn't seem to matter. Also once I made it with black eyed beans inst...

This was a huge hit at our cookout last weekend!! Some thought it to be too spicy but I thought it was just right! Thanks for the recipe, it's being passed on to many friends and family!

I used key limes and it was too bitter so I added a spoonful of sugar. Tasted great. This is a great fix and leave in the fridge to munch on all week recipe. Oh and if your like me and you do...

This was fabulous! Got many compliments on this dish! I left out both the bell and jalp. peppers b/c my husband hates peppers. Turned out I didn't miss them at all. The jicima however was essent...

This recipe was a hit at a barbeque. I used a lot less oil (about 1/2 cup). Next time I might add another jalapeno pepper. But It was good as is and very colourful. Thanks for this recipe.

I don't see how anyone can eat this with a full cup of olive oil. I used half, as others suggested and it was still too much dressing. I recommend using 1/2 cup olive oil, then add the dressin...

We made this tonight for a quick vegetarian dinner and it was delicious. Substituted daikon for jimica since we happened to have one in the fridge and skipped the jalapeno but otherwise we staye...

Because I omitted the jicama, I think I should have used less olive oil. I only used about 3 oz. of feta and that seemed to be plenty for me. This was good - very light yet filling for a great...

I made this for a potluck, super easy and tasty! The jicama is necessary for the perfect blend of textures and crunch. I used the following variations: frozen corn, cherry tomatoes quartered, re...