Black Bean and Corn Salad

Summer salads are tasty all year round — especially if you live in the warm South like we do! This one is quick enough to make at a moment’s notice and tastes even better left over. –Mellyn

Yield: 4-6 servings (depending on how hungry you are!)

  • 2 cans black beans, drained OR dry black beans that have been rinsed, soaked and cooked according to package directions
  • 2 cans corn, drained OR about 3 cups cooked fresh/frozen corn
  • 1 can diced tomatoes, drained and rinsed or 1 large tomato, chopped
  • 4 teaspoons cumin
  • 1/2 teaspoon granulated garlic
  • 1 Tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 Tablespoon lemon juice
  1. Combine all ingredients in a bowl until well mixed.
  2. Serve with chips and sliced avacado, if desired.


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4 thoughts on “Black Bean and Corn Salad

  1. Mellyn,
    It looks like your photo has tomatoes in it but I do not see them in the ingredients? Thanks for the great recipe, I look forward to making it soon.

  2. YUM! It’s been way too long since we’ve had this. Using this recipe tonight! Getting some FABULOUS food storage ideas here– Thanks!