Black Bean & Corn Salad Recipe

Black Bean & Corn Salad

Serves 6 (Makes about 4 1/2 cups)

This super easy salad is so versatile – great when you are travelling, camping, or on the boat. Serve with chips as a dip, or spoon on top of grilled chicken, add lettuce and make it into a salad.


  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn, thawed (See Cook’s Tip) Wild Harvest Organic Sweet Corn
  • 1 tomato, chopped
  • 1/2 bunch cilantro, roughly chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup green onion, thinly sliced
  • 2 Tbsp jalapeño pepper, finely chopped (optional)
  • 2 Tbsp Metropolitan Market Olive Oil
  • 3 Tbsp fresh lime juice lime
  • 1 avocado, peeled and chopped
  • Salt and pepper, to taste Morton's Salt and Pepper
  • Tortilla chips, for serving


  1. Combine beans, corn, tomato, cilantro, red onion, green onion, jalapeño, lime juice and olive oil in a bowl. Cover and chill for a few hours for flavors to meld.
  2. Just before serving, stir in avocado and season with salt and pepper, to taste. Serve with chips.
  3. Cook’s Tip:
  4. When in season, use the kernels from one ear of fresh corn instead of frozen.
  5. Add some spice! Stir in 1 tsp ground cumin.


Amount Per Serving (based on 6 servings)
Calories: 180
Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 23 g
Sugar: 3 g
Sodium: 125 mg
Fiber: 5 g
Protein: 6 g
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Ratings and Reviews

“I have made this salad several times adding chopped chicken. it is a fantastic summer meal!”
“I absolutely love this!! i make it all of the time! great on a warm day!”
“I love this, so versatile! ”

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