• Thai Black Bean & Corn Salad or Salsa

    1 vote
    Thai Black Bean & Corn Salad or Salsa
    Prep: 20 min Servings: 6
    by Salad Foodie
    405 recipes
    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.


    • 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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    • Salad Foodie
      Salad Foodie
      I like the suggestion, and it ups the nutrition value besides the taste! Thanks.
      • Judy Berg
        Judy Berg
        I would. Add cubed granny smith apple, what od you think?

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