Black Bean and Corn Salad

Black Bean and Corn Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 110

  • Total Fat 4g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 50mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 230mg
  • Phosphorus 75mg

Choices/Exchanges: 1 Starch, 1/2 Fat



  • black beans (rinsed and drained)
    2 (14.5-oz) cans
  • frozen corn (thawed)
    2 cup
  • red bell pepper (finely diced)
  • finely diced red onion
    1/2 cup
  • chopped fresh cilantro
    1/2 cup
  • small limes (juiced)
  • olive oil
    3 tbsp
  • cumin
    1/2 tsp
  • garlic powder
    1/4 tsp
  • black pepper
    1/4 tsp
  • cayenne pepper (optional)
    1/4 tsp


  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.

  • Recommended

    Delicious. Makes a huge amount.

  • Recommended

    So delish! I used 2 cans of black bean & 2 more cans of cannellini beans and it still had plenty of flavor. This dish is excellent cold or heated. Good with whole triscuit or paired with the chicken spinach enchilades. This will be made weekly in my house until my family says stop!

  • Recommended

    First, the obvious. This is insanely easy to make. Even I made it! (That says a lot.) Second, also obvious, this is a GREAT idea to make it and then divide it into 5 containers and take it to work for lunch! I'm always on the hunt for easy lunches to take to work that store well in a fridge for 3 days or so. Third, 1/2 a cup of this is not enough, and I resent the implication that it would be. It's far too delicious to sit on the side of a plate. It's the focus! This is the shining star or the ONLY star of a meal. (really.) #superstahhhhh I can admit that I was suspicious when the directions said to "rinse the black beans." GASP! Sacrilege! I mean, isn't that where happiness and flavor live? Apparently not, my friends. I followed the directions fairly well with the exception of (Shame on me, I live in Florida and there IS no excuse for this) substituting lime juice and cilantro from those tubes they have in the produce section. I went a little heavy on the cumin and garlic because ... I like them a lot. I DID opt to add red pepper flakes hoping they were cayenne or close to it. I can also admit that I had Tobasco, sour cream, cheese, at the ready to dress this baby up. It was right there on the counter should the healthiness overwhelm any chance of tastiness. But first, always try your food, right? Mom always said taste your food before adding salt and pepper. Being a dutiful daughter, I tasted it first and promptly put them all away. This didn't need anything added to it - not even salt! It's so aromatic that as you make it, it's super hard to avoid tasting as you go. It smells delicious. But if you're like me, you'll remain suspicious because it's, you know - healthy and stuff! When it's all mixed together, you get to sample it right away. No cooking or "resting" or anything. And let me tell you, that you can taste ALL of the flavors in this dish. It's just amazing. Something about cilantro and lime make it very refreshing. The beans will fill you up. The corn and pepper and onions give it a bit of fresh crisp veggieness to it. (Don't look it up, that's not a real word, but you know what I mean, right?) Please do yourself the favor of trying this delicious dish. I am so glad that I did!

  • Recommended

    So easy, light, and delicious! Great side dish for a summer bbq!