Recipe by Jodi T.
"If you like 'southwest cuisine' you will love this."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
chopped fresh cilantro
1 (15 ounce) can
black beans, rinsed and drained
1 (8.75 ounce) can
sweet corn, drained
The seasonings are right on target. The only thing I feel it needed is a little chopped white, red or green onion. An easy and delicious summer meal idea.
I actually amde some changes that made this outstanding. I used rice wine vinegar, dijon mustard, cumin, garlic powder and tabasco and whisked in olive oil. I also used scallions, a bel pepper, and a jalapeno pepper with the cornand balck beans. Yum!
I have to update my previous review, since I have been serving this for several years now. It has become a family favorite, and it's great to take on picnics, camping, and I have served it at company dinners. I have given the recipe out countless times. I do add celery and onions and I use a 15 oz. can of sweet corn.
Let's get this back up to 5 stars! This was yummy! I rinsed the beans, used frozen corn, added 3 green onions and some red, green, and yellow bell pepper. Didn't have cilantro, added some garlic powder. Started eating it a few minutes after putting it together - it was EXCELLENT. Don't know if it will make it to tomorrow to see how it tastes fully marinated. Thanks for a great recipe!
Simple, easy, and delicious! This is a very light salad that has a lot of flavor. I used olive oil vs. veg. oil and 2 Tbsp. of cilantro. I added 2 Tbsp. of finely chopped red onion and used an 11 oz. can of no salt added sweet corn. Next time I might added a bit of chopped red pepper for come additional color and crunch. I let it chill for a few of hours before serving and it was even better the next day!
I used this recipe as the foundation and made a few changes due to what I had on hand. I used one can each of garbanzo beans, black beans and kidney beans (red, white and blue) in lieu of the corn and black beans recommended (I'm sure would be excellent too). I also had no fresh cilatro on hand, which would have enhanced the flavor further, and used dried. It was tasty, especially the second day! My 4-year old wanted to know if he could just have a spoonful of the dressing! Would be great addition to a BBQ!
This is a very easy and delicious recipe to make. It has outstanding flavor. Additions that can enhance the taste are adding thinly sliced onions, and diced peppers. This brings some tang to the recipe although it is great by itself. I've made this several times already, and it has been a hit everywhere. Try it. You'll be happy you did.
This was so easy to make and it tasted AMAZING! I can't stop snacking on the leftovers. I served this salad along with Jay's Jerk Chicken, Black Bean and Mango Salsa, and Tropical Salad at a party on Saturday night. They were all hits.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn and Black Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a fresh, colorful Mexican-inspired salad and side dish.
A lively corn, avocado, and bean relish great with chips or as a side dish.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.