Black Bean and Corn Salad

By Marian Burros

Published September 30, 1989

Total Time
10 minutes
Rating
4(143)
Comments
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This zesty relish can be served on its own with chips, but can also be made into a heartier salad by adding meat, pork loin, lamb, or maybe skirt steak.

Featured in: PASTIMES: Sunday Menu; Corn (and Tomatoes) In an All-Season Salad

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Ingredients

Yield:4 servings

  • 4 cups cooked black beans

  • 2 cups cooked corn kernels

  • 2 large, ripe tomatoes, roughly chopped

  • 1 large red or yellow bell pepper, finely diced

  • ½ jalapeno pepper, seeds removed, finely chopped

  • 1 large red onion, finely chopped

  • ¾ cup finely chopped fresh coriander

  • 1 teaspoon minced garlic or minced garlic in oil

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • Juice of 1 lime

  • 2 tablespoons olive oil

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

72 grams carbs; 424 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 20 grams fiber; 15 milligrams sodium; 20 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If beans are canned, rinse thoroughly. In a large bowl, combine the beans with corn, tomatoes, bell pepper, jalapeno pepper, onion and coriander. (If salad is not to be served immediately, wait until just before serving to add the tomatoes.)

  2. Step 2

    Combine the garlic with cumin and coriander; whisk in the lime juice and olive oil. Pour over the salad. Season with salt and pepper.

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Ratings

4 out of 5
143 user ratings
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Comments

Jane

Fantastic and very versatile salad. I have even used it as an appetizer served with chips. If making in advance, follow advice given, add tomatoes before serving. I like using quartered cherry tomatoes which can be cut up ahead of time and added just before serving.

Ochorog

basic but delicious recipe. I think there is WAY TOO MUCH cumin in this recipe. I often use it and know how strong the flavor is. If you like cumin, knock yourself out. I used only a pinch and still found the flavor a bit overpowering.

Naples Girl

I added avocado -- and salt!

delish!!

I make this all summer! I add more peppers b/c tomatoes are not my jam and tons of fresh cilantro. If I want to make it heartier, I add quinoa or couscous and bump up the lime and olive oil. Sometimes I add diced avocado for the fun of it.

greenthumbsinCT

Loved it, added some shrimp and doubled the lime.

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