Mexican Black Bean Salad | Recipes | Cook For Your Life

Mexican Black Bean Salad

Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This easy and delicious black bean salad features both cilantro leaves and seeds, which add a distinctive flavor. Yes, in case you didn’t know, coriander is cilantro seed. Cilantro has mildly antiseptic properties — not...


  • 2 ears corn, or 2 (15 ounce) cans whole corn kernels, drained and rinsed (see Chef Tips)
  • 1 bunch cilantro, chopped
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • Salt and pepper to taste
  • ½ cup thinly sliced radish
  • 1 medium red onion, small dice
  • 1 (15 ounce) can black beans, drained and rinsed
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Nutrition Facts


217 cals


10 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


27 g


3 g


6 g


6 g


376 mg


  1. On a preheated grill, grill the corn until there is a light char on all sides. About 4 minutes per side, depending on how hot the grill is. Once cool, slice the kernels off the cob.
  2. In a medium bowl, whisk together the cilantro, lime juice, olive oil, cayenne, and coriander. Season with salt and pepper.
  3. Add the corn, radishes, red onion, and black beans to the dressing. Toss the salad and the dressing together.

Chef Tips

If using whole corn cobs, give your salad an extra flavor boost by grilling corn on a grill or broil it until charred on all sides, then add to the bowl when mixing in remaining ingredients. If you don’t have a hot grill available, broil the corn in an oven.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society