Southwestern Bean and Corn Salad

Ready for a whole new salad concept? Try this Southwestern Bean and Corn Salad recipe! Corn, black beans, and red bell pepper combine for a colorful and healthy salad that will have light up any dinner table. With fresh scallions, lime, and cilantro, this Southwest flavor will make your taste buds sing!

Southwestern Bean and Corn Salad

3 from 22 votes
Recipe by Add Recipes Course: Salad Recipes


Prep time


Cooking timeminutes


  • 1 (15-ounce) can dark red kidney beans

  • 1 (15-ounce) can black beans

  • 1 (15-ounce) can whole kernel corn

  • 1/2 cup chopped onion

  • 4 cloves garlic, minced

  • 1 chopped red bell pepper

  • 1/4 cup chopped scallions

  • 2 tablespoons chopped fresh cilantro

  • 1/4 cup Pure Canola Oil

  • 3 tablespoons fresh lime juice

  • 1/4 teaspoon ground cumin

  • 1/8 teaspoon cayenne pepper (more or less to taste)

  • Salt and pepper to taste


  • Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.
  • Stir gently to mix well. In a small bowl whisk together the Canola Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.
  • Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving. Enjoy!

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