Corn and Black Bean Salad

This cold salad is a great side dish for a family meal – or eat it with chips as an appetizer or snack!

Nutrition Information

Servings per recipe: 8

Serving size: About ½ cup

Calories: 80.9

Protein: 4.4g

Carbohydrate: 16.6g

Fat: 0.4g

Sodium: 220mg

Fiber: 4.9g

Calcium: 24.8mg

Iron: 1.2mg


1 (15 oz.) can black beans

1 cup tomatoes, diced

1 ½ cups frozen corn

1 fresh jalapeño, diced small

? cup red onion, diced

1 tablespoon of cilantro, chopped

1 lime, juiced

1 teaspoon chili powder

Pepper to taste

Salt to taste


  1. Drain and rinse the beans, then place them in a medium size bowl.
  2. Mix in tomatoes, corn, jalapeño, red onion, and cilantro.
  3. Add lime juice, chili powder, salt, and pepper and stir.
  4. Cover and place in the fridge.

Tip: This salad tastes best when it can sit in the fridge for a few hours or overnight.

Recipe adapted from

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