Black Bean and Corn Salad I


This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days.

Prep Time:
15 mins
Additional Time:
12 hrs
Total Time:
12 hrs 15 mins
6 servings


  • ½ cup balsamic vinaigrette salad dressing

  • ¼ teaspoon seasoned pepper

  • ¼ teaspoon dried cilantro

  • teaspoon ground cayenne pepper

  • ¼ teaspoon ground cumin

  • 2 (15 ounce) cans black beans, rinsed and drained

  • 2 (15 ounce) cans whole kernel corn, drained

  • ½ cup chopped onion

  • ½ cup chopped green onions

  • ½ cup red bell pepper, chopped


  1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.

  2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Nutrition Facts (per serving)

304 Calories
9g Fat
50g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 304
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 5%
Sodium 1084mg 47%
Total Carbohydrate 50g 18%
Dietary Fiber 11g 39%
Total Sugars 6g
Protein 12g
Vitamin C 20mg 98%
Calcium 61mg 5%
Iron 4mg 23%
Potassium 262mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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