Delicious Black Bean and Corn Salad Recipe

You’re not just looking for any ordinary salad recipe, are you? No, my friend, you want something that’ll knock your socks off. Well, look no further because I’ve got just the thing. Let me introduce you to my black bean and corn salad with homemade tortilla chips recipe.

This recipe is a winner on all fronts – it’s easy to make, incredibly versatile, and absolutely delicious. Whether you’re looking for a healthy lunch option or something to bring to your next potluck, this salad has got you covered. Trust me – once you try it, you won’t be able to stop making it.

But what sets this recipe apart from other salads out there? For starters, it’s bursting with flavor. The combination of black beans, sweet corn, and diced red bell pepper gives it a satisfying crunch and sweetness that’ll have you reaching for seconds (and thirds). And don’t get me started on those homemade tortilla chips – they’re the perfect accompaniment to the salad and add an extra layer of crunchy texture.

But it’s not just about taste. This black bean and corn salad is also good for you. It’s packed with protein and fiber from the beans and veggies, plus it’s low-fat and low-calorie (if that matters to you). And if you’re trying to cut back on carbs or gluten, simply skip the tortilla chips or use gluten-free ones instead.

So what are you waiting for? Give this black bean and corn salad with homemade tortilla chips recipe a try and see for yourself why so many people are raving about it. Trust me – your taste buds (and maybe even your health) will thank you later.

Why You’ll Love This Recipe

Black Bean and Corn Salad With Homemade Tortilla Chips
Black Bean and Corn Salad With Homemade Tortilla Chips

Listen up folks, I’m about to let you in on a little secret: this Black Bean and Corn Salad with Homemade Tortilla Chips recipe is a game changer.

First of all, have you ever tried a bean salad that tasted like cardboard? Yeah, me too. But fear not my friends, because in this recipe, every bite is packed with flavor thanks to the combination of sweet corn, savory black beans, and zesty red onions. Trust me, your taste buds will thank you.

And let’s talk about these homemade tortilla chips. Sure, you could go buy a bag of pre-made chips from the store, but where’s the fun in that? Making your own chips at home is easy-peasy and oh-so-rewarding. Plus, they’re way healthier than store-bought chips.

But wait, there’s more! This salad is also incredibly versatile. Throw it on some romaine lettuce for a tasty taco salad or add some diced avocado for a creamy twist. You could even toss in some grilled corn and turn it into a Santa Fe-style salad.

So why will you love this recipe? Well, let’s recap: endless flavor combinations, healthy homemade chips, and versatility galore. Need I say more?

Ingredient List

 Freshly picked corn and black beans combine in this colorful salad!
Freshly picked corn and black beans combine in this colorful salad!

Let’s take a look at what you’ll need:

  • Black beans: Rinse and drain two cans of black beans for this recipe. Make sure to choose the ones without added sodium if you can.
  • Corn: Use 3 cups of whole kernel corn or fresh grilled corn if available.
  • Red Bell Pepper: Dice one red bell pepper and add it to the mixture for some crunch and color.
  • Tomatoes: Dice 1 cup of fresh, ripe tomatoes to add some acidity to the salad.
  • Red Onion: Thinly slice half of a small red onion and add it to the mix for a touch of sharpness.
  • Romaine Lettuce: Finely chop 2 cups of lettuce to use as a base for your salad.
  • Cilantro: Roughly chop a handful of cilantro leaves and scatter them on top of the salad for flavor and freshness.
  • Lime Juice: Use the juice of one lime to dress your salad.
  • Garlic Powder: Add 1/2 teaspoon of garlic powder for an extra kick.
  • Cumin: Use 1/2 teaspoon of ground cumin to complement the other flavors in the dish.
  • Avocado (optional): Slice an avocado and serve it alongside the salad for some healthy fat.
  • Tortilla Chips: You can use store-bought tortilla chips or make your own by slicing corn tortillas into wedges and baking them in the oven until crisp. Top your salad with these homemade chips for some texture.

This black bean and corn salad recipe is easy to make, healthy, and delicious. All these ingredients work together beautifully to create a colorful and flavorful dish that is perfect for any occasion.

The Recipe How-To

 Get ready for some homemade tortilla chips that are sure to impress!
Get ready for some homemade tortilla chips that are sure to impress!

Now that you have gathered all the necessary ingredients, it’s time to create this masterpiece of flavors. Assembling this dish is as simple as it gets: no cooking involved, just some chopping, mixing, and frying. What are we waiting for? Let’s dive right into the recipe how-to!

Step 1: Make the Tortilla Chips

First thing first: let’s make those homemade tortilla chips to accompany our salad with. Cut your corn tortillas into quarters or eighths (depending on your preference) and then fry until crisp in a pan with olive oil.

*Tip: If you don’t feel like deep-frying your chips, you can also bake them in the oven at 375°F for 8-10 minutes.

Step 2: Chop the Vegetables

Chop up your tomatoes, bell pepper, and red onion into small pieces and add them to a large mixing bowl with your corn, black beans (drained and rinsed), and some freshly chopped cilantro.

Step 3: Prepare the Dressing

In another smaller mixing bowl, whisk together your dressing consisting of one tablespoon of olive oil, two tablespoons of plain nonfat yogurt, a tablespoon of corn salsa (store-bought or homemade), a teaspoon of garlic powder, and one teaspoon of cumin.

*Tip: For an extra tangy flavor, squeeze a little bit of lime juice into the mixture.

Step 4: Mix It All Together

Pour your dressing over your veggies and mix well until everything is coated evenly. Sprinkle with some shredded reduced-fat cheddar cheese and monterey jack cheese.

*Tip: If you’re feeling adventurous, try adding some diced avocado or some romaine lettuce to switch things up!

Step 5: Serve It Up!

Plate your salad and top with even more cilantro for that ultimate flavor burst. Serve alongside your crispy homemade tortilla chips for an extra crunch.

With these easy-to-follow steps, you have successfully made yourself a delicious and healthy black bean and corn salad with homemade tortilla chips. Enjoy!

*Tip: This dish can be enjoyed on its own as a light lunch or as a side dish with some grilled chicken or fish.

Substitutions and Variations

 The flavors of lime, jalapeno, and cilantro really take this salad to the next level.
The flavors of lime, jalapeno, and cilantro really take this salad to the next level.

Ah, the joys of experimentation! One of the most exciting parts of cooking, in my opinion. Don’t be afraid to mix things up and put your own spin on this recipe. Here are some potential substitutions and variations to consider:

– Swap out the black beans for kidney beans or chickpeas.

– Use red onion instead of white for a slightly different flavor profile.

– If you’re not a fan of cilantro, use parsley instead.

– Add some heat with diced jalapeños or hot sauce.

– Top with sliced avocado in addition to or instead of the creamy dressing.

– Try different types of bell peppers – yellow or orange would add a nice pop of color to the dish.

– Grill fresh corn on the cob instead of using canned corn for an added smoky flavor.

As always, don’t be afraid to get creative and make this recipe your own. With so many possibilities, the sky’s the limit!

Serving and Pairing

 A perfect appetizer or side dish for any summer cookout!
A perfect appetizer or side dish for any summer cookout!

The black bean and corn salad is a fantastic dish for any occasion. It is not only delicious but also healthy and satisfying, making it perfect as a main course or side dish.

To serve, you can add a bed of crisp romaine lettuce to your plate and top with the black bean and corn salad. The bright colors of the diced bell pepper, juicy tomatoes, and red onion slices are sure to catch your eye. For an extra boost of flavor, you can sprinkle some grated reduced-fat cheddar cheese or Monterey Jack cheese on top.

The homemade tortilla chips perfectly complement the flavors of the salad. You can easily make these with the leftover corn tortillas by cutting them into triangles and baking in the oven until golden brown and crispy. They are great for scooping up heaps of the salad onto your fork.

This hearty salad pairs well with other dishes as well. You can serve it alongside grilled chicken or fish for a complete meal. You can also use it as a filling for tacos or burritos, adding fresh avocado slices or a spoonful of salsa for an even more vibrant burst of flavors.

Whether you’re having a family dinner or hosting a backyard barbecue, this black bean and corn salad recipe is sure to please anyone who tries it.

Make-Ahead, Storing and Reheating

 Who says salads have to be boring? This one is full of flavor and texture.
Who says salads have to be boring? This one is full of flavor and texture.

Cooking a Black Bean and Corn Salad with Homemade Tortilla Chips is an exciting experience, but we know that people may want to explore the convenience of meal preparation. Luckily, this salad recipe can last for days before losing flavor, making it the perfect dish to prepare ahead of time for a barbecue, potluck or family dinner.

To ensure that you have fresh ingredients, store the salad dressing in a separate container and add it to the salad just before serving. This prevents the vegetables from becoming mushy after marinating in the dressing for an extended period.

If you have any leftover Black Bean and Corn Salad (highly unlikely, but possible), store it in an airtight container in the refrigerator for up to 3 days. However, since this salad has yogurt-based dressing and fresh vegetables, it’s best to consume within a day or two. The longer you store it, the more likely the Vegetables will get soggy.

When reheating your salad, avoid using high heat as it could cause the vegetables to lose their crunchiness. Instead, gently warm up your Black Bean and Corn Salad over low heat on your stove or using a microwave-safe bowl.

When you’re ready to serve your delicious homemade tortilla chips alongside your zesty black bean corn salad redo warming them up by putting them back into a 350°F oven for around 5 minutes or until they’re crispy again.Remember not to overdo it as leftover chips could turn too brown when put back into high heat.

Tips for Perfect Results

 These tortilla chips are easy to make and taste way better than store-bought.
These tortilla chips are easy to make and taste way better than store-bought.

If you want to take your black bean and corn salad with homemade tortilla chips recipe up a notch, follow these tips for perfect results.

Firstly, be sure to season your salad well. Black beans and corn are mild in flavor, so adding spices like garlic powder and cumin can really make the dish pop. You can also experiment with different herbs and spices, like adding fresh cilantro or smoked paprika for a unique twist.

Secondly, when making the homemade tortilla chips, make sure to cut them into evenly sized triangles. This will ensure that they cook evenly and have a nice crunch. You can use a pizza cutter or sharp knife to achieve this.

Thirdly, if you want to save time on making the chips, you can always use store-bought tortilla chips instead. However, making them from scratch is not difficult and adds a fresh and crunchy element to your dish.

Fourthly, don’t be afraid to add additional ingredients to the salad such as diced avocado, grilled red onions or even shredded romaine lettuce. This will add extra texture and flavor to your dish.

Fifthly, when storing leftovers of the salad or chips, be sure to keep them separate until ready to eat. This prevents the chips from getting soggy from the moisture of the vegetables.

Finally, if you want to make ahead of time and serve later, store everything separately so that nothing gets mixed together until it’s time to serve. When reheating the tortilla chips in the oven or microwave, they may lose some of their crispiness but will still taste great.

By following these tips for perfect results, you’ll elevate this black bean and corn salad with homemade tortilla chips recipe into a crowd-pleasing favorite that will leave everyone asking for seconds!

Bottom Line

So there you have it, my fellow kitchen wizards! This black bean and corn salad alongside the homemade tortilla chips is an undeniable crowd-pleaser. It offers a perfect blend of flavors and textures that will please your taste buds and make your guests rave for days.

This recipe is incredibly versatile, allowing you to add or take out ingredients to suit your preferences or dietary restrictions. I guarantee that you’ll find yourself making this salad time and time again, as it’s perfect for many occasions, be it potlucks, barbecues or even lazy evenings in.

And finally, with this recipe’s emphasis on healthy and wholesome ingredients like black beans, sweet corns, bell peppers, and romaine lettuce accompanied by reduced-fat cheddar cheese and Monterey Jack cheese with plain nonfat yogurt dressing, you can feel satisfied knowing you’re nourishing your body in a healthy way.

So why wait? Try this easy make recipe today and treat yourself and your loved ones to a delicious and nutritious feast worth repeating.

Black Bean and Corn Salad With Homemade Tortilla Chips

Black Bean and Corn Salad With Homemade Tortilla Chips Recipe

This recipe is MUCH simpler than it sounds! It's very tasty and light. Originally, I came across this recipe on the WCHS NEWS web site, on which they said it was from a book by Bridgett Swinney (Copyright 1993 by Fall Rivers Press) called Eating Expectantly: The Essential Eating Guide and Cookbook For Pregnancy. It also doubles as a low-fat and generally healthy-eating recipe. I made some adjustments to the recipe myself, but I will post the original recipe and add my own personal suggestions here. I added 1/3 c. minced bell pepper, and 1/2 small jalapeño pepper, minced. I'd also recommend reducing the cooking time for the tortillas to 8 minutes per side, mine over-baked at 20 minutes. Also, I wouldn't personally recommend using the yogurt sauce as a dip for the tortillas, it's too spicy because of the cumin. It is VERY good as a dressing on the salad, though. I also served each with 4 eighths tomato instead of 2 quarters. The jalapeño won't add much (if any) heat, but it seems to eliminate or at least reduce the gastric distress suffered during the digestion of beans. Might as well stop a problem before it starts 🙂
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Course: Side Dish
Cuisine: Mexican
Keyword: < 30 Mins, Beans, Beginner Cook, Black Beans, Cheese, Corn, Easy, Inexpensive, Lunch, Mexican, No-Cook, One-Dish Meal, Oven, Sauces, Spicy, Summer, Vegetable
Prep Time: 15 minutes
Cook Time: 15 minutes
Calories: 404.4kcal


  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup fat-free Italian salad dressing (I used regular)
  • 6 corn tortillas (More than that will be hard to fit onto one cookie sheet.)
  • 4 ounces reduced-fat cheddar cheese or 4 ounces monterey jack cheese, shredded
  • 1/2 cup plain nonfat yogurt (Fat-free alternative to sour cream)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 2 tomatoes
  • 4 cups romaine lettuce
  • 1/3 cup minced bell pepper
  • 1/2 small jalapeno, minced (more to taste)


  • Mix corn, beans and dressing in container with lid.
  • Marinate in refrigerator for at least 30 minutes.
  • Preheat oven to 350ºF.
  • Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side).
  • Spoon bean and corn mixture over lettuce.
  • Sprinkle 1 ounce of shredded cheese on each serving.
  • Garnish with 2 quarters (4 eighths) tomato.
  • Mix yogurt, cumin and garlic powder.
  • Serve with yogurt sauce and warm tortilla chips.
  • (Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.

Your Own Notes


Serving: 434g | Calories: 404.4kcal | Carbohydrates: 65.3g | Protein: 22.9g | Fat: 8.4g | Saturated Fat: 3.9g | Cholesterol: 17.1mg | Sodium: 937.4mg | Fiber: 13.4g | Sugar: 10.7g

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