Mexican Black Bean Salad- anti-cancer recipes- cook for your life

Mexican Black Bean Salad

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

I love cilantro. This easy, flavorful Mexican Black Bean Salad is heaven to me since it features both cilantro leaves and seeds. Yes, in case you didn’t know, coriander is cilantro seed. Cilantro has...


  • 2 ears corn or 2 (15 ounces) can whole corn kernels, drained and rinsed (see Chef Tip)
  • 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 (12 ounces) can black beans, drained  and rinsed

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. In a medium bowl, whisk together the corn pieces, cilantro, lime juice, olive oil, cayenne, coriander. Season with salt and pepper.

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.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.

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