Southwestern Black Bean Salad

Happy Cinco De Mayo! Yesterday our family celebrated our youngest son’s 27th birthday with a Taco and Enchilada Night. One of the side dishes I prepared was this Southwestern Black Bean and Corn Salad…it was the first time I had prepared it, and I am positive I will be making it again!Southwestern Black Bean Salad / The Grateful Girl Cooks!

I found the original recipe on…if you’ve never visited this website, I would encourage you to do so. The blog author, Gina, creates wonderfully tasty, low-fat dishes that are sure to please every palate! Every recipe she posts has the caloric value, Weight Watcher Points, etc. so you know exactly what you are eating, calorie-wise! I love it!

I hope you will give this quick, easy to make (and full of fiber) dish a try. It is very versatile: great as a side salad, or could be used as an appetizer, with tortilla chips. The recipe makes 6 1/2 cups…which translates to 13 half cup servings at only 79.5 calories per serving.

The added bonus is…IT’S so fresh tasting and DELICIOUS! I think you will enjoy it…especially on a warm Spring or Summer day!

Southwestern Black Bean Salad / The Grateful Girl Cooks!Recipe Source:

Southwestern Black Bean Salad
Prep Time
15 mins
Total Time
15 mins
Healthy and light, this delicious salad captures all the flavors of the Southwest!
Category: Salads
Cuisine: Southwestern
Servings: 6 -8, depending on portion size
Author: JB at The Grateful Girl Cooks!
  • 15.5 oz , can black beans, rinsed and drained
  • 9 oz. cooked corn , fresh (grilled), or frozen (thawed)
  • 1 medium tomato , chopped
  • 1/3 cup red onion , chopped
  • 1 scallion , chopped
  • 1 jalapeno , finely diced
  • 2 Tablespoons fresh minced cilantro (or more to taste)
  • Salt and pepper (to taste)
  • 2 limes (the juice from)
  • 1 Tablespoon olive oil
  • 1 medium avocado , diced
  1. Combine the first 8 ingredients in a large bowl (beans, corn, tomato, onion, scallion, jalapeno, cilantro, salt and pepper).
  2. In a separate bowl, mix the lime juice and the olive oil together until blended. Pour over salad and mix well.
  3. Refrigerate for 30 minutes prior to serving.
  4. Add the diced avocado right before you serve the salad.
  5. ENJOY!




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