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Corn and black bean salad recipe

Corn and Black Bean Salad Recipe

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If you desire a light yet filling lunch, dinner or side dish, try this corn and black bean salad recipe!
Course salads
Prep Time 25 mins
Total Time 25 mins
Servings 4 -6 servings
Calories 466
Author Cheryl Najafi


  • 1 12 oz bag corn kernels frozen
  • 1 15.5 oz can black beans drained and rinsed
  • 2 Tbsp extra virgin olive oil
  • 1/3 cup red onion diced
  • 1/4 cup cilantro packed, chopped
  • 3 Tbsp lime juice
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • pepper to taste


  • Fill a small saucepan half full of water and bring to a boil over high heat. While you’re waiting for the water to boil, fill a medium-sized mixing bowl about half full of ice water then set it aside. When the water reaches a boil, add the corn and allow it to cook 1 minute.
  • Drain the corn then immediately put the kernels into the bowl of ice water for 1 minute. Drain the corn well then place into a large mixing bowl.
  • Add all remaining ingredients and toss well to combine. Cover with plastic wrap, chill in the fridge at least 45 minutes then serve nice and cold.


Blanching veggies is a quick and easy way to bring out their vibrant color, as well as softening the vegetables just a bit. Just make sure you have a bowl ready with ice water to shock your blanched corn!


Calories: 466kcal | Carbohydrates: 80g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 559mg | Potassium: 51mg | Fiber: 18g | Sugar: 2g