Southwestern Corn and Black Bean Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 9 ears - fresh corn, shucked
  • 2 - red bell peppers, halved and seeded
  • 1 - poblano pepper, halved and seeded
  • 5 tablespoons - lime juice
  • 3 tablespoons - olive oil
  • 1/2 teaspoons - ground cumin
  • 1/2 teaspoons - ground chipotle chile powder
  • 1 1/2 teaspoons - salt
  • 2 cans - 15.5 oz. seasoned black beans, drained and rinsed
  • 5 tablespoons - chopped fresh cilantro
  • Directions:

    1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400° F). Grill corn for 5 minutes per side or until tender. Grill bell peppers and poblano pepper for 2-3 minutes per side until blackened slightly and tender. Set aside to cool. Cut kernels from corn cobs and chop the peppers.

    2. In a large bowl, whisk together lime juice, olive oil, cumin, chipotle chile powder and salt. Stir in corn kernels and chopped peppers, tossing to coat with dressing. Stir in beans and cilantro. Cover and chill until ready to serve.

    Brief Description

    Corn, black beans, peppers, cilantro, chili powder and lime juice form a colorful healthy salad. Make ahead in the day and chill until ready to serve.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Southwestern

    Prep Time: 30 min
    Cook Time: 20 min


    Cooking with Paula Deen

    Posted By:


    Posted On:

    December 18, 2015

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