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Corn and Bean Salad


from QCtimes
Made when Andy and Arlene visited

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Rate this recipe 4.3/5 (17 Votes)


  • 1 15 1/2-ounce can corn, drained or 2 cups fresh corn
  • 2/3 cup kidney beans, rinsed and drained
  • 2/3 cup garbanzo beans, rinsed and drained
  • 2/3 cup blackeyed peas, rinsed and drained
  • 1/2 red onion, chopped
  • 2 tablespoons chopped cilantro
  • 1/2 green pepper, diced
  • 1 clove garlic, minced
  • Juice of 1/2 lime
  • 2 teaspoons salt
  • Black pepper, to taste
  • 1/2 teaspoon sugar


Adapted from


Step 1

In a mixing blowl, combine corn, beans, onion, cilantro, peppers and garlic. Squeeze lime juice over salad and dizzle with olive oil. Toss and season with salt, pepper and sugar. Serve at room temperature or chilled.


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