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Two Bean and Corn Salad

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Two Bean and Corn Salad
Ready In: 10 minutes
Serves: 10
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
Try this salad as a condiment on grilled fish and chicken dishes.

What you'll need

Measuring cups
Measuring spoons
Can opener
Cutting board
Sharp knife
Large bowl
Whisk or fork
Tongs or 2 large spoons


Serves 10
1/3 cup Vegetable Oil
2 tablespoons Balsamic Vinaigrette
1 teaspoon Cumin
15 ounces Black Beans canned, drained, rinsed
15 ounces Great Northern Beans canned, drained, rinsed
3 stalks Celery chopped
2 cups Corn frozen, thawed
1 Red Bell Pepper medium, chopped
1 cup Red Onion chopped
1/3 cup Cilantro fresh, chopped
2 Jalapeño Peppers small, seeded and chopped (optional)



Oil, vinegar, cumin

In a large bowl, whisk oil, vinegar, and cumin.


Mix Ingredients

Add remaining ingredients and toss to coat.


Serve in a bowl

Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.

Chef's Tips

  • If you want to enjoy this dish immediately, consider reducing the red onion by half so it doesn't overpower the other flavors. If you are able to let it sit longer, the flavors will blend more and the onion won't be as strong.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 10

Amount Per Serving
Calories 227
% Daily Value*
Total Fat 8 g10%
Saturated Fat 1 g5%
Sodium 334 mg15%
Total Carbohydrate 31 g11%
Dietary Fiber 9 g32%
Protein 9 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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