Corny Black Bean Salad


This salad is perfect for summertime, when corn is in season. You can also use this salad as salsa and scoop it up with tortilla chips or pita bread.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Can opener
  • Measuring bowl
  • Measuring spoons
  • Small bowl
  • Fork or whisk



  • 2 cups fresh or frozen corn kernels
  • 1 (15-ounce) can kidney, pinto or black beans, drained and rinsed with cold water
  • 1 large tomato, cared and diced
  • 1⁄4 cup chopped red onion
  • 1⁄4 cup chopped fresh basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon or lime juice
  • 1⁄4 cup chopped fresh cilantro leaves
  • 1 large garlic clove, peeled and minced
  • pinch salt



  • To make the salad: Put the corn kernels, beans, tomato, red onion and basil leaves into the medium bowl and mix well.
  • To make the dressing: Put the olive oil, lemon or lime juice, cilantro, garlic, and salt into the small bowl. With the fork or whisk mix well.
  • Pour the dressing over the corn salad mixture and mix well.
  • Cover the bowl and refrigerate at least 1 hour and up to overnight.
  • Serve cold or at room temperature.

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