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Santa Fe Corn and Black Bean Salad

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Photo of prepared Santa Fe Corn Salad
Photo attribution: Pamela Armstead
Ready In: 10 minutes
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

Transform canned beans and corn with a few fresh ingredients for a delicious salad!

What you'll need

Can opener
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Large bowl
Spatula or spoon


Serves 8
1/4 cup Cilantro fresh and chopped
1 teaspoon Garlic (1 clove), chopped
1/2 cup Green (½ of a large bell pepper), diced or of Red Bell Pepper
3/4 cup Salsa
2 teaspoons Jalapeño Pepper canned and diced
1/2 teaspoon Ground Cumin
15 ounces Whole Kernel Corn drained
15 ounces Black Beans drained and rinsed or 2 cups Cooked Beans


1.Mix cilantro, garlic, bell pepper, salsa, chilies, cumin, corn and beans in a large bowl.
2.Refrigerate for half an hour and serve alone or in a whole grain tortilla. Refrigerate leftovers.

Nutrition Facts

Serving Size 0.50 cup

Serving Per Container 8

Amount Per Serving
Calories 100
% Daily Value*
Total Fat <1 g1%
Sodium 270 mg12%
Total Carbohydrate 20 g7%
Dietary Fiber 4 g14%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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