Cold Corn and Black Bean Salad



Serving size

1/2 cup
<30 minutes

This salad adds color and a bright flavor to any dish!

Cold Corn and Black Bean Salad


2 cup Frozen corn
2 lime yields Lime juice, raw
4 tsp. Lime zest (zest from 2 limes)
2 Tbsp. Olive oil
1/2 tsp. Salt
1/2 tsp. Garlic powder
1 to taste Black pepper
1/2 medium Red bell peppers (small dice)
4 large Green onions (sliced thinly)
2/3 15 ounce can Canned no salt added black beans (1 cup beans after draining and rinsing)
1/4 cup Coriander (cilantro) leaves, raw (chopped)


To thaw the corn, soak in cold water in a small bowl and set aside.

In a bowl combine the olive oil, lime juice, lime zest, salt, garlic powder, and black pepper. Whisk to combine.

Drain the corn and ensure it is fully thawed.

Combine the red bell pepper, green onions, black beans, and cilantro with the corn and dressing. Use a wooden spoon or rubber spatula to toss to coat. Serve cold.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

"Out of the thirty thousand types of edible plants thought to exist on Earth, just eleven—corn, rice, wheat, potatoes, cassava, sorghum, millet, beans, barley, rye, and oats—account for 93 percent of all that humans eat, and every one of them was first cultivated by our Neolithic ancestors."

Bill Bryson, At Home: A Short History of Private Life