Texas Corn and Bean Salad

This colorful, fresh side salad is a great quick addition to any dinner. The veggies provide fiber while the beans are a great source of plant based protein. If you are like me and want a little kick, be sure to add some extra cilantro!

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Texan Corn and Bean Salad

Course Beans, Salad
Cuisine gluten free, Tex Mex, TexMex, Vegan, vegetarian
Keyword beans, corn, corn bean salad
Prep Time 15 minutes
Servings 9
Calories 195kcal
Author Lucia Tiffany MPH


  • 3 cups Black Beans thoroughly cooked and drained
  • 3 cups Sweet corn whole kernel frozen, or canned and drained
  • 3 cups Tomatoes fresh and diced
  • ¾ cup Green Onionschopped finely chopped finely
  • 1 bunch Cilantro chopped finely

Mix together thoroughly to make the dressing:


  • Add dressing to salad, mix well and allow to marinate for a couple of hours in the refrigerator.
  • It can be made the day ahead of when you plan to eat it.
  • Serve cold.


Serving: 1cup | Calories: 195kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 6mg | Potassium: 484mg | Fiber: 7g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 2mg
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