Quick Black Bean Salad

Name: Quick Black Bean Salad
Yield: 6 Servings
Ingredients: 1 can black beans, low-sodium (15.5 ounces); 1 1/2 10-ounce packages frozen corn; 1/2 cup salsa

Source: USDA MyPlate Kitchen (no contributor credit published)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This simple corn and bean salad can be made in minutes. Enjoy it on top of eggs, on whole grain tortilla, or on pita chips.

Makes

6 Servings

Ingredients

1 can black beans, low-sodium (15.5 ounces)
1 1/2 10-ounce packages frozen corn
1/2 cup salsa

Directions

Wash hands with soap and water.
Leave frozen corn in the fridge overnight to defrost. If you forget to do this ahead of time, defrost it in the microwave.
Drain and rinse the black beans.
Combine all ingredients together and serve as a side dish.

Notes

Learn more about: Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.