Corn and Black Bean Chopped Salad

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

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  • 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
  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 (55)

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Theresa June 28, 2015

My entire family loves loves loves this.We have it as a side or as a topping for grilled chicken. We also top our taco salad with it.It is soooooo good.We enjoy this at least once a week. Thanks

Jan in CO June 27, 2015

This is wonderful. IF you eat it right away. I made a small batch today as a test run for a family potluck on July 4th. I wanted to see how it held up. The lettuce wilts pretty fast. I'll make it for the picnic, BUT I'll leave out the lettuce and I'll add it in right before the meal.

Jklm June 23, 2015

I would add diced avocado to the mix. This would be great with grilled chicken !

mom of red June 01, 2015

I substituted romaine for the iceberg, roasted some frozen corn in the oven with salt, pepper, and olive oil, I added a sliced red bell pepper, a handful of shredded cheddar cheese, and topped it with a few tortilla strips. I also added sautéed chicken tenders to the salad and it was excellent. The chili peppers in the Rotel are pretty spicy, so beware!

sparkey May 30, 2015

I love this salad. I add chicken to it and some times I will roast my corn on the stove.

liana pell May 29, 2015

it is ok,not great though.