Nourish PA: Bean and Corn Salad

This colorful, festive salad makes a tasty, healthy side dish for taco night, or a protein-packed meal on its own. It’s such an easy recipe to pull together and is a smart way to use up a big batch of cooked beans. Need a refresher on how to cook dried beans? Head here!

Bean and Corn Salad

Serves 6
Prep Time Cook Time Total Time
15 min 0 min 15 min


  • 2 (15-ounce) cans or 3 cups cooked beans (any combination of black, kidney, or pinto beans), drained and rinsed
  • 1 (15-ounce) can corn, drained and rinsed
  • 1/2 small yellow onion, diced
  • 1 jalapeno, seeded and diced, or 1 (4-ounce) can diced green chilis, drained (optional)
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • Salt and pepper, to taste


  1. In a large bowl, combine beans, corn, onion and jalapeno or green chilis (if using).
  2. In a jar combine oil, lime juice, sugar, and chili powder and shake until combined and sugar is mostly dissolved.
  3. Add oil mixture to bean mixture and stir gently to combine.
  4. Keep refrigerated in an air-tight container for up to 5 days.
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