Corn and Black Bean Salad


This weekend was absolutely amazing and the weather was gorgeous.  Yesterday, we went to my friend’s Cinco de Mayo’s Party and it was so nice to have some fun and laugh again.  Today for dinner, I made this simple corn and black bean salad which I served with some juicy BBQ ribs. I had the corn salad as my entrée, but my husband loves rice and had to have some.

I take pleasure to share this simple recipe with you, hope you like it.

Corn and Black Bean Salad recipe

Corn and Black Bean Salad


1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

½ red onion, chopped

1 ½ teaspoons ground cumin

2 teaspoons hot sauce (I use Tabasco)

1 lime, juiced

2 tablespoons Extra Virgin Olive oil

Salt and pepper


Combine all ingredients in a bowl.  Let stand at least 15 minutes for the flavors to combine. Toss and serve

Hope you all had a wonderful weekend and would love to hear what you did.


  1. Now this is my kind of recipe- quick, easy and absolutely delicious! What a perfect staple for the upcoming warm weather. Can’t wait to try this one out for potlucks and picnics!

  2. It is absolutely incredible recipe to make a healthy salad! I really excited to cook this stunning dish for my whole family at weekend! Thanks for amazing suggestions!

  3. Yum, I’ve never seen this dish before. I am a vegetarian and I enjoy finding new bean dishes to try out, thank you. I really want to try out this corn and black bean salad fore sure.

    • My friend is vegetarian, and I am learning some great recipes from her, and they are super delicious, Glenda.


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