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    Home » Recipes » Dinner » Transforming Black Bean and Corn Salad Recipe

    Transforming Black Bean and Corn Salad Recipe

    Published: Mar 8, 2014 · Modified: Apr 28, 2021 by Bren

    Jump to Recipe·Print Recipe

    Tomato, black bean and corn salad recipe with cilantro dresses up any meal. If grilled chicken is a “go-to” meal for your family you need this simple recipe!

    Tomato Black Bean and Corn Salad Recipe

    We love grilled chicken. It’s simple to throw on the grill and dinner is ready in just a few minutes. Howeverplain grilled chicken can get quite boring.

    BORING!

    Enter this delicious southwestern recipe that can masquerade as a salad, salsa or chutney!

    Tomato, Black Bean, and Corn Salad Recipe

    This salad is simple to throw together and holds up well in the refrigerator (in fact, it gets better as the flavors marinate). We use it as a side dish to grilled chicken one night, as a topping for tacos the next evening,  or as a southwest salad mixed with lettuce and leftover chicken for lunch.

    It is also great mixed with rice and rolled into a vegetarian burrito.

    Confession: After making the salad to photograph for this post I have eaten it in some form everyday this week!

    Print
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    BrenDid Black Bean and Corn Salad

    Transforming Black Bean and Corn Salad Recipe

    ★★★★★ 5 from 1 reviews
    • Author: Bren
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 4 cups 1x
    • Category: Salad
    • Cuisine: Mexican
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    Description

    Black bean and corn salad with tomato and cilantro dresses up grilled chicken, is great with Mexican foods like enchiladas, and can even be tossed with a green salad.


    Ingredients

    Scale
    • 1 –15 oz can black beans (rinsed and drained)
    • 1 1/2 cups frozen corn (thawed and drained)
    • 2 green onions (diced)
    • 2 roma tomatoes, seeded and diced
    • 1/4 cup cilantro, chopped (measure before chopping)
    • 1–2 Tbsp chili powder
    • 3/4 tsp garlic salt
    • 2 tsp cumin
    • 2 Tbsp lime juice
    • 3 tbsp water

    Instructions

    1. Combine black beans, corn, green onion, tomatoes and cilantro in a medium bowl, toss to combine.
    2. Combine chili powder, garlic salt, cumin, lime juice and water in a measuring cup. Stir until there are no lumps.
    3. Pour dressing over salad and toss to coat.
    4. Serve immediately or refrigerate.
    5. Lasts up to 6 days in the refrigerator, stir before serving.


    Nutrition

    • Serving Size: 1/2 cup
    • Calories: 252

    Keywords: black bean and corn salad, easy black bean salad

    Did you make this recipe?

    Tag @brendidblog on Instagram and hashtag it #brendid

    Recipe Card powered byTasty Recipes

    BrenDid Black Bean and Corn Salad, Tomato Black Bean and Corn Salad Recipe

    No Leftovers, Please

    I do not like leftovers, so I love this salad’s ability to transform into a variety of dishes without getting boring. It’s also great with Easy Crock Pot Chicken Tacos.

    Tip: Try this recipe a variety of ways; serve as a side dish to chicken or fish, use as salsa or as a topping for tacos, mix with lettuce and chicken for a southwest salad, mix with rice and roll into a vegetarian burrito.

     

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    Reader Interactions

    Comments

    1. Stephanie

      March 16, 2017 at 8:26 pm

      This is my favorite side dish for Mexican food. It’s delicious!

      ★★★★★

      Reply
    2. elizabethbeautyobserved

      March 08, 2014 at 5:28 pm

      This looks really good. I make something similar with white corn, black bean, and salsa. I think I will be trying this soon!

      Reply

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