Thai Black Bean & Corn Salad or Salsa Recipe

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1 vote | 5598 views

Use as a side to grilled meats or fish, as a main dish luncheon salad, or as a salsa with chips to dip. Original recipe featured on, with only minor (optional) tweaks below.

Prep time:
Servings: 6


Cost per serving $1.21 view details
  • 2 cups corn kernels (I used frozen, briefly cooked & drained)
  • 1/2 cup celery, diced
  • 16 ounces canned black beans, rinsed and drained
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeno, seeded and minced
  • 2 garlic cloves, minced
  • 1 teaspoon finely chopped, peeled fresh gingerroot
  • 2 tablespoons rice vinegar
  • 3 tablespoons sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon sugar (optional)
  • 1/4 to 1/2 teaspoon salt (optional)


  1. In a large bowl combine corn, celery, beans, red bell pepper, onion, cilantro and jalapeno pepper. Whisk together garlic, gingerroot, vinegar, oil, lime juice, sugar and (optional) salt. Pour over bean mixture and toss to combine. Chill until serving time.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 159g
Recipe makes 6 servings
Calories 364  
Calories from Fat 72 20%
Total Fat 8.19g 10%
Saturated Fat 1.29g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 159mg 7%
Potassium 1289mg 37%
Total Carbs 57.75g 15%
Dietary Fiber 12.9g 43%
Sugars 4.99g 3%
Protein 17.71g 28%
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  • Salad Foodie
    July 26, 2019
    I like the suggestion, and it ups the nutrition value besides the taste! Thanks.
    • Judy Berg
      July 26, 2019
      I would. Add cubed granny smith apple, what od you think?

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