How many servings does this recipe make?

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

What ingredients do I need for Rachael Ray'S Black Bean And Corn Salad?

You need 9 ingredients. The key ingredients include: 1 (14 1/2 ounce) can black beans, rinsed and drained, 2 cups frozen corn kernels, 1 small red bell pepper, seeded and chopped, 1/2 red onion, chopped, and more.

Is Rachael Ray'S Black Bean And Corn Salad suitable as salads?

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

How do I store leftover Rachael Ray'S Black Bean And Corn Salad?

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

Rachael Ray'S Black Bean And Corn Salad Recipe

Name: Rachael Ray'S Black Bean And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2 ounce) can black beans, rinsed and drained; 2 cups frozen corn kernels; 1 small red bell pepper, seeded and chopped; 1/2 red onion, chopped; 1 1/2 teaspoons ground cumin; 2 teaspoons Tabasco sauce; 1 lime, juice of; 2 tablespoons extra virgin olive oil; salt and pepper

Fresh, crisp and full of flavor — this Rachael Ray'S Black Bean And Corn Salad is a must-try. Made with black beans, corn, red bell pepper and red onion…

This Rachael Ray'S Black Bean And Corn Salad relies on simple, everyday ingredients such as frozen corn kernels, red onion, chopped, ground cumin and tabasco sauce. It comes together quickly and makes 4 servings, at about 227 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 (14 1/2 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
2 teaspoons Tabasco sauce
1 lime, juice of
2 tablespoons extra virgin olive oil
salt and pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
227 kcal
Category
Salads

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