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American Family Children's Hospital

Spotlight Recipe: Black Bean and Corn Salad

This salad is quick and tasty. Serve it on a bed of lettuce with some crusty bread for a cool summer meal.



  • Two 16-oz. cans black beans, drained, rinsed
  • Two cups frozen corn
  • ½ cup chopped red onion
  • ½ cup minced cilantro
  • ½ cup chopped green pepper
  • ½ cup minced parsley
  • One clove garlic, minced (more if desired)
  • Juice of 1 lime (1/4 cup)
  • ¼ cup olive oil
  • ¼ tsp. red pepper
  • ½ tsp. salt



Combine all ingredients. Stir to mix. Makes eight servings, approximately one cup each.

Nutritional Information


Each serving: 190 calories, eight grams fat, one gram saturated fat, 0 mg. cholesterol, 450 mg. sodium, six grams fiber.