This is a print preview of "Thai Black Bean & Corn Salad or Salsa" recipe.

Thai Black Bean & Corn Salad or Salsa Recipe
by Salad Foodie

Thai Black Bean & Corn Salad or Salsa

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Thailand Thai
  Servings: 6

Goes Well With: grilled meats, fish, tortilla chips


  • 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.