Corn and Black Bean Salad (Gluten-free)

The fresh herbs in this salad add flavor without adding salt, making it a wonderful summer salad for those who need to watch salt intake. Serve it Photo of Corn and Black Bean Salad in a white ceramic bowlfor lunch or to accompany a fish or chicken dinner.

1 (14 oz) can corn (low salt)

1 can black beans (reduced salt), rinsed

1 red bell pepper, cored, seeded, & chopped

1 carrot peeled and finely chopped

¼ cup red onion, finely chopped

½ cup chopped chives

¼ – ½ cup fresh cilantro or parsley, finely chopped

Combine all ingredients in a mixing bowl and stir well. You can add ½ – 1 cup leftover veggies such as cooked green beans if desired.


Mix in a measuring cup and pour over salad.

Juice from 2 limes or about 5 – 6 tablespoons

4 – 5 tablespoons olive oil

½ teaspoon cumin (or to taste)

Black pepper to taste

Pinch of Cayenne pepper (optional)

Mix well & let refrigerate a few hours or overnight. Will keep refrigerated for about 5 days.