Connect & follow
Join Our Mailing List

new signup button



Corn and Black Bean Salad 

This colorful salad looks great on the table and can be made ahead then pulled out of the fridge at the last minute to save you prep time!

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color: Red Yellow/Orange White Green Blue

Preparation time: 20 minutes

Serves: 8

Cups of Fruits and Vegetables per Serving: 1


2      15-oz. cans black beans*, rinsed and drained
2      cups frozen corn kernels
¾    cup red bell pepper, seeded and chopped
¾    cup orange bell pepper, seeded and chopped
¾    cup white sweet onion, finely chopped
1      large fresh tomato, chopped
2      small jalapeno peppers, seeded and finely minced
½    cup fresh cilantro or parsley, finely chopped
¼    cup fresh lime juice
1      clove garlic, minced
½     teaspoon ground cumin
½    teaspoon ground coriander
¼    cup olive oil

Place all ingredients in a large bowl. Fold gently to mix well.  Chill and serve.

Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 204 Carbohydrates: 27g
Total Fat: 8g Cholesterol: 0mg
Saturated Fat: 1g Dietary Fiber: 8g
% of Calories from Fat: 35% Sodium: 330mg
Protein: 7g  



Or search by Color, Group, or Food Category:

Leave Your Feedback