Black Bean & Corn Salad

One of the staples of Taco Tuesday has become a simple salad that makes a great garnish to tacos, or even a stand-alone side (I put this on top of Spanish rice the other night with sour cream and cheese). I’ve made it with variations such as different beans, green onions instead of red onions, etc. but the base stays the same.


  • 16 oz frozen corn (brought to room temp)
  • 1 (15oz) can black beans, rinsed
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1/2 C cilantro, chopped

Vinaigrette Dressing

  • 1/2 C white vinegar
  • 1/2 C vegetable (or canola) oil
  • 1/4 tsp garlic powder
  • 1/4 tsp salt-free chipotle seasoning
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 2 Tb sugar (I used agave)


Make sure all of your salad ingredients are rinsed or chopped before dumping them into a medium-sized bowl.

Whisk together all of the dressing ingredients until everything is dissolved and well-blended. Pour over salad ingredients and toss together.

Personally, I think it tastes better if you refrigerate the salad overnight before eating (to give the vinaigrette a chance to “pickle” the red onion), but you can also eat this right away. Eat as a side dish on its own or as a relish on your tacos, rice & beans, etc. It’s delicious and super versatile.


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