This Southwest Black Bean and Corn Salad Recipe is easy & simple to make. It has several fresh ingredients like cilantro, lime juice, and Olive Oil. Combined with black beans, corn, garbanzo beans, and diced tomatoes to make a great cold salad.
Southwest Black Bean and Corn Salad
A Southwest Black Bean and Corn Salad is a great salad to bring to family gatherings and provides a healthier option to some of its popular counterparts. It looks more appealing too with all of its fresh ingredients and beautiful colors.
The name Southwest also brings numerous happy memories for me including trips to famous destinations like Zion National Park, Arches National Park, The Grand Canyon and Monument Valley. There is so much to see and do in this area!
Did I mention that it tastes great too? If you are lucky there will be leftovers after your family gatherings for leftovers too!
I love to make this as a side salad with dinner. It comes together really quickly with just having to toss things in a bowl and serve it.
The dressing is made in its own bowl and then added to the corn and bean salad. I suggest adding the dressing little by little until you get the flavor and texture you enjoy.
The remaining oil dressing can be set to the side and you can add it later or have guests put more on if they like a heavier sauce on their salads.
Make sure and pin this recipe to make it easier to find when you want to make it again!
Ingredients needed for Southwest Black Bean and Corn Salad Recipe
- Garbanzo beans
- Black beans
- Canned corn
- Diced tomatoes
- Dried cilantro
- Lime juice
- Olive oil
- Minced garlic
- Salt & pepper
Are you ready for a few more great recipes to go with your Southwest Black Bean and Corn Salad Recipe? Check out these links below and enjoy!
Southwest Black Beans and Corn Salad Recipe
- Combine the olive oil, lime juice, dried cilantro, and minced garlic, whisking to combine.
- Combine the garbanzo beans, black beans, diced tomatoes, and corn.
- Pour the dressing over the mixture to taste.
- Add salt & pepper as needed.
Recipe originally shared on June 10, 2019. Updated on April 17, 2020