Corn Black Bean Salad

Name: Corn Black Bean Salad
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Cuisine: Latin American & Other
Ingredients: 220 g Cooked black beans; 160 g Drained canned corn; 150 g Tomato; 25 g Scallion; 25 ml Lemon juice; 15 ml Olive oil; 2 g Fine salt

Corn brings sweetness to a bean salad sharpened with lemon and scallion. It makes a no-cook lunch from cooked beans and drained canned corn, with tomatoes providing the fresh part of the bowl. Loose canning liquid can dilute the dressing, so take time over draining. Stir once more before serving to bring the dressing back through the beans.

Corn and black bean salad with diced tomato, onion and chopped herbs in a black dish. — Representative photograph · Corn and black bean salad by Daniel Sone / National Cancer Institute · Source · Public domain dedication. Full frame retained, resized and compressed to WebP. Same corn/black-bean/tomato salad; small onion, pepper and herb differences accepted as representative plating. Exact PANTRISORA ingredients and quantities are not depicted. Not a photograph of a PANTRISORA kitchen trial.

Latin American & Other · Preparation time: 12 min · Cook time: 0 min · Total time: 12 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

220 g Cooked black beans
160 g Drained canned corn
150 g Tomato
25 g Scallion
25 ml Lemon juice
15 ml Olive oil
2 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Drain the beans and corn thoroughly. Dice the tomato and finely slice the scallion.
Whisk lemon juice, oil and salt in a mixing bowl.
Fold in beans, corn, tomato and scallion until coated. Let stand for five minutes and stir again before dividing into bowls.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, whisk and spoon.

Storage

Keep assembled portions covered and refrigerated until serving. Follow the labels and handling guidance for the perishable ingredients; a reminder date does not establish a new storage life.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Frozen corn may replace 160 g drained canned corn only after cooking according to its packet, draining and cooling promptly. Weigh the cooked kernels; do not assume frozen corn is ready to eat raw.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.