Black Bean and Corn Salad - Quick Recipe

This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.

Prep Time: 12 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 110
  • Carbohydrate 16 g
  • Protein 4 g
  • Fat 4 g
  • Saturated Fat 0.6 g
  • Dietary Fiber 4 g
  • Cholesterol 0 mg
  • Sodium 50 mg

This Recipe Serves 12


1 29-ounce can black beans, rinsed and drained
2 cups frozen corn, thawed
1 red bell pepper, finely diced
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, chopped
2 small limes, juiced
3 Tbsp olive oil
½ tsp cumin
¼ tsp garlic powder
¼ tsp black pepper
¼ tsp cayenne pepper (optional)


  1. In a medium bowl, combine beans, corn, red pepper, red onion and cilantro.
  2. In a small bowl, whisk together remaining ingredients and pour over bean salad. Toss to coat.

MAKE IT GLUTEN-FREE: Verify that the canned beans and spices that you are using are gluten-free and this dish can be gluten-free.

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