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Two Bean and Corn Salad

Try this quick and easy salad as a condiment on grilled fish or chicken dishes. 
Two Bean and Corn Salad

Recipe Source: Soulful Recipes (ca.gov)


  • 1⁄3 cup vegetable oil
  • 2 tablespoons balsamic vinaigrette
  • 1 teaspoon cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 3 stalks celery, chopped
  • 2 cups frozen corn, thawed
  • 1 medium red bell pepper, chopped
  • 1 cup chopped red onion
  • 1⁄3 cup chopped fresh cilantro
  • 2 small jalapeño peppers, seeded and chopped (optional) 


  1. In a large bowl, whisk oil, vinegar, and cumin.
  2. Add remaining ingredients and toss to coat.
  3. Serve immediately or refrigerate for up to 1 hour to allow flavors to blend. 
Serving Size: 1 cup
Total Fat8 g
Saturated Fat1 g
Cholesterol0 mg
Sodium334 mg
Total Carbohydrate31 g
Dietary Fiber9 g
Total Sugars4 g
Added Sugars included0 g
Protein9 g
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