Black Bean and Corn Salad

By Abby Henry Singh November 9, 2017Recipes, Salads, Sides

This combination of sweet corn, black beans, tomatoes, peppers,and limes is packed with flavor and nutrients! This delicious salad is great for a summer get-together as a side dish or dip. You could also mix in whole grain quinoa for a complete, balanced, high protein meal.

This recipe is from the American Cancer Society’s The Great American Eat Right Cookbook.


  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup fresh, frozen, or canned no-salt-added corn, drained
  • 1 tomato, chopped
  • 1 red, yellow, or green bell pepper, seeded and chopped
  • ½ small red onion, chopped
  • 1 jalapeño, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • ¼ cup chopped fresh cilantro


In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Per Serving: Calories: 125, Total Fat 2.5 g, Saturated Fat: 0.4 g, Trans Fat: 0 g, Sodium: 80 mg, Total Carbohydrate: 20 g, Dietary Fiber: 7 g, Sugars: 5 g, Protein: 6 g


Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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