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BrenDid Black Bean and Corn Salad

Transforming Black Bean and Corn Salad Recipe

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


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.


  • 115 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)
  • 12 Tbsp chili powder
  • 3/4 tsp garlic salt
  • 2 tsp cumin
  • 2 Tbsp lime juice
  • 3 tbsp water


  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.


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

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

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