Black Bean and Corn Salad Recipe

Name: Black Bean and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can black beans, rinsed; 1 ½ cups frozen corn, thawed; 1 roma tomato; ½ cup fresh spinach leaves; 2 tablespoons fresh basil, chopped finely; ¼ cup red onion; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; ½ teaspoon sugar; ½ teaspoon fresh ground pepper; ¼ teaspoon salt; ¼ teaspoon red pepper flakes; ¼ cup feta cheese

Servings: persons

1 (16 ounce) can black beans, rinsed
1 ½ cups frozen corn, thawed
1 roma tomato
½ cup fresh spinach leaves
2 tablespoons fresh basil, chopped finely
¼ cup red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
½ teaspoon sugar
½ teaspoon fresh ground pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
¼ cup feta cheese

1
Measure the corn into a microwave safe bowl.
2
Microwave on high for 30-40 seconds.
3
Stir, then set aside until ready to use.
4
Rinse and drain the black beans.
5
Dice the tomato and onion.
6
Finely chop the spinach leaves and basil-I use my kitchen shears to snip these up.
7
Fold together the black beans,corn, tomato, onion, spinach and basil.
8
Whisk together the olive oil, balsamic vinegar, sugar, pepper, salt and red pepper flakes.
9
Pour over the bean and vegetable mixture.
10
Mix gently.
11
This is best if allowed to marinate in the refrigerator for several hours, but it's still delicious if you're in a hurry and need to serve immediately.
12
Just before serving, crumble the feta cheese and sprinkle over the top.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) can black beans, rinsed, 1 ½ cups frozen corn, thawed, 1 roma tomato, ½ cup fresh spinach leaves, and more.

Yes, Black Bean and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean and Corn Salad

How did you like this recipe?

Frequently Asked Questions