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+ servings
4 from 1 vote

Black Bean and Corn Salad

Prep Time15 mins
Refrigerate for 1 hour1 hr
Total Time1 hr 15 mins
Course: Appetizers and Dips, Salad
Cuisine: American
Keyword: 15 minute, black bean, corn, mexican, salsa
Servings: 4 people
Calories: 260kcal
Author: Christina Hitchcock


  • 15.5 ounces Black beans - drained and rinsed
  • 15.25 ounces Canned corn - drained
  • 4 tomatoes - chopped
  • 2 cloves garlic - finely minced
  • 1/2 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1/8 cup lime juice - about 1 large lime
  • 1/4 teaspoon House Seasoning Blend
  • 1/2 teaspoon chili powder


  • Add all ingredients to a large bowl.
  • Stir to combine.
  • Refrigerate for 1 hour before serving.
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  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients and bring to your next pool party or barbeque.
  • Bring the Heat: Add a little peppers in Adobo Sauce or a little Jalapeno to spice it up.
  • Get a Little Cheesy: Add some fresh Queso Fresco, Feta or Cotija.
  • Of Course Avocado: Some nice fresh avocado will be fabulous in this dish
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.