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Black Bean and Corn Salad

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.

Serves: 8 to 10
Prep time: 15 minutes or less
Total time: 15 minutes or less
colorful dish of black bean and corn salad


  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup fresh, frozen, or canned no-salt-added corn, drained
  • 1 tomato, chopped
  • 1 red, yellow, or green bell pepper, seeded and chopped
  • ½ small red onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • ¼ cup chopped fresh cilantro


In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Per Serving (for 8 servings)

Calories 125
Calories from Fat 20
Total Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.4 g
Cholesterol 0 mg
Sodium 80 mg
Total Carbohydrate 20 g
Dietary Fiber 7 g
Sugars 5 g
Protein 6 g
cover from "The Great American Eat-Right Cookbook"

The Great American Eat Right Cookbook
Copyright ©2007 American Cancer Society.

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