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Black Bean and Corn Salad

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  3 Hours 35 Minutes
  Makes 10 servings
Although each stage of preparation requires some time, the entire salad may be made in advance. In fact, it will taste better if the flavors mingle for a day. Remove it from the refrigerator at least 30 minutes before serving.
1/2 cup dried black beans
6 cups cold water
1 cup long-grain white rice
2 tablespoons lime or lemon juice  
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
1 cup cooked or thawed frozen corn kernels
1 small red or yellow sweet pepper, cut into 1/2-inch squares
1 large tomato, cut into 1/2-inch dice
1/4 cup thinly sliced green onion
1/4 cup coarsely chopped fresh cilantro or parsley
1 green jalapeno or serrano chili pepper, seeded and minced
lettuce leaves
Black Bean and Corn Salad Recipe at
Rinse beans. In a medium saucepan combine uncooked beans and 2 cups of the water. Bring to boiling; reduce heat. Simmer for 2 minutes; remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in cold water overnight in a covered medium saucepan.) Drain and rinse beans. In the same pan combine beans and 2 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 - 1 1/2 hours, or till tender, stirring occasionally. Drain, if necessary; cool.

Meanwhile, in a large saucepan bring the remaining 2 cups water to boiling. Add rice. Cover and cook over low heat for 20 minutes, or till rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

In a large mixing bowl combine lime or lemon juice, garlic, salt, and pepper till blended. Whisk in olive oil. Gently stir in cooked beans, rice, corn, sweet pepper, tomato, green onion, cilantro or parsley, and chili pepper. Cover and chill for 1 to 24 hours to allow flavors to blend. Serve on lettuce leaves.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Full of Beans: Side Salads
 Rice Salads
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 188
Sodium: 121mg
Fiber: 3g
Carbohydrates, Total: 26g
Protein: 4g
% Cal. from Fat: 38%
Fat. Total: 8g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Kirstin, VI Reviewed: 06/29/2010
Simply Delish!
The ingredients are simple, & taste great. I improvised on the recipe a little. First, I cooked brown rice with a little beef stock & butter. I also substituted rinsed, canned black beans & corn (much faster, easier). Turned out great. Love it
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