Corn and Black Bean Salsa/Salad Recipe

Name: Corn and Black Bean Salsa/Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can black beans; 1 (15 ounce) can dark red kidney beans; 1 (15 ounce) can black-eyed peas; 1 -2 fresh jalapeno, finely diced (leave in some seeds for more heat); 34 red onion, diced; 12 large red bell pepper, diced; 12 large green bell pepper, diced; 3 ears fresh corn (remove kernels with sharp knife); 12 bunch cilantro, diced; 1 pint cherry tomatoes (cut in half or quarters depending on size); 1 -2 minced garlic clove; ½ cup canola oil; ¼ cup cider vinegar (or 1/8 cup cider vinegar and 1/8 cup white vinegar if you want it a little less sweet); ⅛ cup sugar; 1 lime (juice of); 1 teaspoon cumin; salt

Servings: persons

1 (15 ounce) can black beans
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can black-eyed peas
1 -2 fresh jalapeno, finely diced (leave in some seeds for more heat)
34 red onion, diced
12 large red bell pepper, diced
12 large green bell pepper, diced
3 ears fresh corn (remove kernels with sharp knife)
12 bunch cilantro, diced
1 pint cherry tomatoes (cut in half or quarters depending on size)
1 -2 minced garlic clove
½ cup canola oil
¼ cup cider vinegar (or 1/8 cup cider vinegar and 1/8 cup white vinegar if you want it a little less sweet)
⅛ cup sugar
1 lime (juice of)
1 teaspoon cumin
salt

1
Drain and rinse all 3 cans of beans and place in a large bowl.
2
Remove corn from the 3 cobs.
3
(Can use the equivalent amount of frozen corn) and add to the beans.
4
Dice red onion, red and green pepper, jalapenos (1 for mild, 2 for a bit more heat), cilantro and garlic.
5
Mix in with the bean/corn mixture.
6
In a small saucepan, combine canola oil, cider vinegar and sugar.
7
Whisk together and heat until mixture just starts to boil and remove from heat.
8
Add in the juice of 1 lime, cumin and salt.
9
Stir to combine.
10
Let this mixture cool slightly.
11
Pour oil/vinegar mixture over beans/corn and stir to combine well.
12
Add in the chopped cherry tomatoes and stir again.
13
Add additional salt if needed.
14
Tastes great right away, but gets even better if it sits overnight in the fridge.
15
Serve with tortilla chips.
16
(I like to add this to a lettuce salad with chopped grilled chicken and mix in crushed tortilla chips).

1084

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 (15 ounce) can black beans, 1 (15 ounce) can dark red kidney beans, 1 (15 ounce) can black-eyed peas, 1 -2 fresh jalapeno, finely diced (leave in some seeds for more heat), and more.

Yes, Corn and Black Bean Salsa/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.

That's it — enjoy your meal!

Corn and Black Bean Salsa/Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions