Corn and Black Bean Chopped Salad

(56 ratings)
Prep
Time
5 min.
Total Time 5 min.
Number Of
Ingredients
5
Servings6

A chopped salad recipe featuring corn, black beans and zesty tomatoes combined with iceberg lettuce for a side salad

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Ingredients
  • 3 cups chopped iceberg lettuce
  • 2 cans (8-3/4 oz each) whole kernel corn, drained
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Mexican Diced Tomatoes with Lime Juice & Cilantro, undrained
  • 2 tablespoons Pure Wesson® Canola Oil
Directions
  1. Toss together all ingredients in large bowl until combined.
Cook's Tips

Add your favorite shredded cheese to make this salad more hearty.

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Nutrition Information
Calories: 140 View complete nutrition information
Reviews (51)

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Kathy May 26, 2015

I just made this recipe for our Memorial Day cookout. It was great! Many came back for seconds. I used almost one head of lettuce, the beans, one can of corn and the tomatoes. I did not use to oil. Instead I used probably 1/2-3/4 cup bacon ranch dressing. It was so good! When I was ready to serve I topped it with crushed tortilla chips. I did find that they got soft immediately so I'm not sure I would use them again because you couldn't really taste them and since they got soggy they added no texture. I rinsed and drained the black beans and corn hours early so they wouldn't make the salad too watery. I waited until the last minute to add the diced tomatoes because it said not to drain them before adding and it didn't want soggy lettuce. The juice of the tomatoes helped to distribute the bacon ranch dressing well. We had 6 people and there was enough left for about 4 more servings. It would feed at least 10 people. This salad was easy and on my list to make again!!

Cacica Yve May 22, 2015

I've made this before, however I took 2 tbsp chili powder, 1 tbsp lime juice, 2 tspn chopped cilantro, salt & pepper to taste and olive oil - as the salad dressing. I also added diced avocado tot he salad.

lilacsbeauty May 18, 2015

Wonderful salad ~ followed recipe with an addition of lime juice sprinkled over the top before serving! I did also use olive oil in place of canola oil.I give this 5 stars!

grannyk May 18, 2015

I add some chopped pimento to color a little more Or red ripe pepper and have added celery small amounts Not needed just change . 5 star

grannygrey May 16, 2015

For a potluck, I use 2 cans of the drained/rinsed black beans, 2 cans drained krispy corn, a package of chopped romaine, throw in a bunch of crispy tortilla strips, and then mix with 1/4 to 1/2 cup of ranch dressing, chill and serve. I keep a small bowl aside before I add the tortilla strips, (which I put in last), for several people who have serious gluten allergies, and they get to also enjoy the salad. The vegan friends are happy too. I never bring any home!

Sue May 15, 2015

This is delicious. To make it healthy, I used NON-GMO corn and replaced the canola oil (stay away from Wesson and other canola oils, as they are ROUND UP READY and contain glyphosate. I used extra virgin olive oil.