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bean and corn salad

Black Bean and Fresh Corn Salad


A healthy version of a Mexican favorite


  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sucanat (or you can use regular old refined white sugar)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3 tablespoons chopped fresh cilantro
  • 1 1/2 cups cooked black beans, or 1 (15 ounce) can, rinsed and drained
  • 1 1/2 cups fresh corn, cut from the cob (I used 2 cobs.  If you don’t have any fresh, go ahead and use canned sweet corn)


  1. Bring a small pot of water to a boil.  ~Meanwhile~In a small bowl, whisk together the first eight ingredients.  Set aside.
  2. Cut the corn from the cob.  (I used my chef’s knife to do this–it’s really easy)
  3. Once the water is boiling, put the corn in the water and let it boil for about 2-3 minutes.  Drain and rinse with cold water.
  4. In a medium bowl, stir together black beans and corn.  Toss with vinegar and oil dressing.


adapted from 

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Cuisine: Mexican


  • Serving Size: 1 serving
  • Calories: 528
  • Sugar: 11g
  • Sodium: 653mg
  • Fat: 29.5g
  • Carbohydrates: 55.5g
  • Protein: 13.5g

Keywords: healthy Mexican