Black Bean and Corn Salad Recipe | PBS Food

Black Bean and Corn Salad

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Yield: 3 servings

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  • Salad
  • ½ cup chopped onion
  • ½ cup chopped red or green bell pepper
  • 1 hot chili pepper, jalapeño or Serrano, seeded and finely chopped (optional)
  • 1 cup frozen corn or fresh corn
  • 1-15 ounce can black beans, drained and rinsed
  • Dressing
  • ¼ cup red wine vinegar or cider vinegar or lemon juice
  • 1 teaspoon chili powder
  • 1 clove garlic, chopped or ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons vegetable oil


  1. In a mixing bowl, stir together onion, red or green pepper, chili pepper (if using),
  2. corn and beans.
  3. In a jar with a tight fitting lid, add vinegar, chili powder, garlic, salt, pepper and vegetable oil.
  4. Shake until dressing is evenly mixed. Pour dressing over bean mixture and stir to mix evenly.
  5. Chill for at least one hour. Serve cold as a side dish or main dish.

Nutrition Info

Each serving provides 200 calories, 90 calories from fat, 10 grams fat, 1 gram saturated fat, 0 mg cholesterol, 640 mg sodium, 25 grams carbohydrate, 7 grams fiber, 4 grams sugars, 6 grams protein
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