This is a quick, easy, and simple salad that can be used in so many different ways. It’s an inexpensive and quick dish to bring to a potluck. It can be served as an appetizer or side, eaten alone or with tortilla chips, or used in tacos or burrito bowls.

The serving size of 10 assumes that the dish will be eaten as a side or used in tacos, burritos, etc. If you’re serving this as an appetizer or bringing it to a potluck, don’t feel the need to double the recipe, as it makes a good bit. It almost filled my vintage Pyrex 403 bowl, which has a 2.5 quart capacity.

Print Recipe Pin Recipe

0 from 0 votes

Corn & Black Bean Salad

Course: Side Dish

Cuisine: Tex-Mex

Keyword: black bean salsa, corn salad, corn salsa

Servings: 10

Ingredients

• 1 can corn drained
• 1 can black beans drained and rinsed
• 2 tomatoes diced
• 1 tsp ground cumin
• 1 tsp dried cilantro
• Juice from 2 limes
• kosher salt to taste

Instructions

• Place all ingredients into a large mixing bowl and stir to combine. Refrigerate until serving.