Corn & Black Bean Salad

June 22, 2009

This Corn & Black Bean Salad is the perfect recipe for a bbq, party or even dinner at home with the family!


Corn is just starting to show up at our local farmer’s markets, so I decided to buy a few sweet ears this weekend to make a super-simple salad full Kenya’s favorite ingredients. I love preparing this delicious dish for several reasons- it’s a complete vegetarian protein because of the beans and corn, the mixture of colors and textures are appealing to a little one’s eyes and it’s easy on the wallet.

If you need a last minute pot luck dish this summer that’s easy to prepare and that adults as well as kids will love, give it a shot!


Corn & Black Bean Salad

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 1 minute Cook Time 5 minutes Total Time 7 minutes


  • 2 Ears of Corn, husked and cleaned or 2 Cups of Frozen Corn Kernels, defrosted
  • 1 16 Oz. Can Black Beans, rinsed
  • 1 Red Bell Pepper, small dice
  • 2 Tbsp cilantro
  • 1 Tbsp olive oil
  • 1 Tbsp lime juice
  • 1 Tsp honey
  • 1/2 Tsp kosher salt


  • Bring 1 inch of water to a boil and add the corn.
  • Cover and steam for 5 minutes, remove and let cool.
  • Cut the corn off the cob and place in a bowl with the remaining ingredients.
  • Stir to combine throughly.
  • Serve.


Calories: 130kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Sodium: 490mg | Fiber: 6g | Sugar: 2g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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