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Rainbow Black Bean Salad

Posted by Courtney Schupp | May 28, 2020

Prep time: 10 minutes | Cooking time: 0 minutes | Servings: 12


  • 2 15-ounce cans black beans, drained
  • 2 cups corn, drained (1 15-ounce can or 12 ounces frozen)
  • 1 15-ounce can diced tomatoes
  • 1 4-ounce can chopped green chilies, drained, or 1 teaspoon chili powder
  • 1/4 cup finely chopped onion
  • 1 red or green bell pepper, chopped
  • 3 Tablespoons lime juice
  • 2 Tablespoons olive or canola oil
  • ½ teaspoon salt
  • 1/4 teaspoon pepper, or more to taste

Live Well Tips

  • Add a fresh avocado on top to add some healthy fats to this recipe.
  • To make this a full meal, serve on top of rice, quinoa, or inside a tortilla.
  • Dried beans work well in place of canned if that’s what you have on hand. Don’t forget to cook those beans first!


  1. Wash hands with soap and water.
  2. Mix black beans, corn, tomatoes, chilies, onion and bell pepper in a large bowl.
  3. Add lime juice, oil, salt, and pepper; toss gently to combine.
  4. Add whatever toppings you like, such as avocado, grated cheese, and cilantro.

Cook Together! Making Rainbow Black Bean Salad with Kids

Colorful dishes are exciting for kids. Give your kids a chance to try the flavor of every different colored food as they help you put this together.

Easy Tasks

  • Gather ingredients and equipment.
  • Wash fresh foods, drain, and pat dry.

Intermediate Tasks

  • Measure ingredients and place in the bowl.
  • Mix ingredients in bowl.

Difficult Tasks

  • Drain canned corn and canned beans.

Nutrition Facts

Serving size ½ cup: Calories–100; Protein–4g; Carbohydrate–18g; Total Fat–2.5g; Saturated Fat–0g; Cholesterol–0mg; Fiber–2g; Sodium–230mg; Vitamin C–30%; Vitamin A–4%; Iron–6%; Calcium–4%

Adapted from, Oregon State University