Corn and Black Bean Salad

By Fruits & Veggies - More Matters
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!

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  • Prep Time: 20 minutes


Serves: 8
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Red, Yellow/Orange, White, Green, Blue


2      15-oz. cans black beans*, rinsed and drained
2      cups frozen corn kernels
3/4    cup red bell pepper, seeded and chopped
3/4    cup orange bell pepper, seeded and chopped
3/4    cup white sweet onion, finely chopped
1      large fresh tomato, chopped
2      small jalapeno peppers, seeded and finely minced
1/2    cup fresh cilantro or parsley, finely chopped
1/4    cup fresh lime juice
1      clove garlic, minced
1/2     teaspoon ground cumin
1/2    teaspoon ground coriander
1/4    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.

Nutritional Information

  • Calories:    204
  • Carbohydrates:    27g
  • Total Fat:    8g
  • Cholesterol:    0mg
  • Saturated Fat:   1g
  • Dietary Fiber:    8g
  • % of Calories from Fat:    35%
  • Sodium:    330 mg
  • Protein:    7g
  • Recipe 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.



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