Black Bean and Corn Salad

I think it’s time that I take a quick break from the highly caloric desserts I’ve been posting about recently, and share a favorite healthy recipe.  This black bean and corn salad is a traditional American backyard barbeque staple.  We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting.


This gorgeous bowl was a gift to me from Asiya!

Black Bean and Corn Salad

Yield: 4 Servings


  • 1 (15.25 oz.) can black beans, drained and washed
  • 1 (15.25 oz.) can corn, drained and washed
  • ¼ cup onion, chopped finely
  • Handful cilantro, chopped finely
  • 1 jalapeño, chopped finely
  • 1 tomato, chopped finely
  • 2 tablespoons lime juice (roughly one lime)
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon cumin powder
  • Ground black pepper, to taste


Toss all of the ingredients together until well incorporated and refrigerate overnight for best results.

(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)


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