By: Jodie Shield, MED, RDN

The inspiration for this bean recipe: Arizona!  I have been here for the past few days loving the sunny weather and southwest food.  It’s the perfect side dish for spring and summer meals. Or, go ahead and toss in some deli-roasted shredded chicken and serve it with a glass of milk and fresh fruit.  My favorite part of this recipe:  no cookin is required! What are some of your favorite no-cook sides?


Black Bean Salad

Makes 8 servings


  • 1 16-ounce can black beans, drained
  • 1 10-ounce can of whole-kernel corn, drained
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 green onions, chopped
  • 1 tablespoon canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro


Toss together all the ingredients except the cilantro.  Generously sprinkle the salad with the cilantro.  Cover and refrigerate at leas one hour.

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(4) Readers Comments

  1. I can’t resist trying a recipe where there’s minimal prep and no cooking. I favor recipes that can be paired with many entrees and this side definitely seems like a winner.

    • Jodie

      Hi Nikki,
      This recipes is my go-to when ever I make Mexican dishes or summer BBQ!

  2. Quick and easy with common ingredients — great! I also really liked adding in a dash of cumin to add a little bit more of that Mexican flavor

    • Jodie

      Great idea! I have also added fresh jalapeños, too!

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