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Black bean and corn salad

This black bean and corn salad is dressed with an easy, tangy dressing made with preserves, lime juice, cilantro, and a variety of seasonings. This salad is delicious with grilled burgers.

Prep Time: 20 minutes

Yield: Serves 4


  • 1/4 cup apricot preserves
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon ground chili powder
  • 1 cup cooked corn kernels, cooled
  • 1/2 small head iceberg lettuce, about 2 cups torn
  • 1 medium red bell pepper, diced
  • 1 can (16 ounces) black beans, drained and rinsed
  • 1 can (15 to 16 ounces) Lima beans or butter beans, drained and rinsed
  • 1 jalapeno chile pepper, seeded, finely chopped
  • 1 tablespoon fresh chopped cilantro
  • tortilla chips


In a large bowl, whisk together the apricot preserves, lime juice, olive oil, salt, pepper, and chili powder. Add corn, lettuce, bell pepper, black beans, lima beans, chile pepper, and cilantro; toss lightly to blend ingredients. Garnish salad with tortilla chips.
Serves 4.