Southwest Corn and Black Bean Salad

This is an easy salad that can be varied in many ways. I like it because it is a make-ahead dish that you can take to a potluck when you’re busy, Potlucks will be an ongoing occurrence here – once people know you can cook, they invite you to potlucks, so I am forever pondering what to bring,

Which brings me to my first eating Principle: Never bring anything to a potluck that 1) you can’t eat; and 2) it won’t be ok to eat if you have to bring leftovers home. For me, who has no will power, nothing is worse than bringing home a gooey something that I feel I have to eat so it won’t go to waste.

All right, on with the recipe.

Southwest Corn and Black Bean Salad

2 cups canned black beans, rinsed and drained
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/2 red bell pepper, diced
1/4 cup cilantro, chopped
3 Tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt (I like sea salt)
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper (more if you like things hot)

This is super easy. Mix everything together and chill overnight.

This makes 1/2 cup servings with 1 gram of fat/serving.

Variations: You can use other colors of pepper, or green onions instead of red. You can add grape tomatoes cut in half. I had some left over, and I added about a quarter pound of those little cooked salad shrimp to it. This added about another gram of fat, but made it more substantial to take for lunch.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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