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Black Bean and Corn Salad I

"This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days."
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12 h 15 m servings 304 cals
Original recipe yields 6 servings


  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1084 mg
  • 43%

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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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 157
  1. 204 Ratings

Most helpful positive review

Tried this with frozen corn niblets rubbed with a little olive oil, spread on aluminum foil lined cokie sheet at 375 degree oven for 30 - 40 min. (stir from time to time) proceeded with rest of ...

Most helpful critical review

This does improve with time...and I love black beans and corn but didn't think this was anything special.

Most helpful
Most positive
Least positive

Tried this with frozen corn niblets rubbed with a little olive oil, spread on aluminum foil lined cokie sheet at 375 degree oven for 30 - 40 min. (stir from time to time) proceeded with rest of ...

Absolutely delicious! I put this with diced tomato, advacado and red onion into warmed corn tortillas and topped it with a tiny sprinkle of mexican cheese. Best tacos ever! My husband insiste...

The best thing about this dish is that it's versatile: you can omit any ingredient you don't like, or add anything you have on hand. You can eat it with corn chips, tortillas or just with a fork...

Black bean salad recipes are pretty much the same, one to the next. What drew me to this recipe was the cumin and it proved to be a nice addition. I used fresh lemon juice and olive oil rather...

Cheating a bit rating this recipe when I changed it so much apologies! Here goes: Used fresh cilantro, substituted black beans for skinned, seeded and diced tomatoes, used red onion instead of o...

I have made this salad several times for potlucks -- it is always received very well, and people ask me to continue bring it! Don't be afraid to up the spices a bit -- I added extra cumin, cayen...

great recipe... (I added more cayenne pepper for an extra kick) I brought it to a picnic recently as a side dish and almost everyone there asked me for the recipe! I plan on making this again a...

My family and I loved this recipe. I took it to a Cinco De Mayo celebration and it was a hit! Very flavorful. I added fresh cilantro and omitted the onions. I also mixed brown sugar and lime...

I really enjoyed this recipe. Very easy to make. I would probably turn the heat up just a bit on this the next time. Next time I may try it as an appetizer with some good tortilla chips. Thanks...