Texan Corn and Bean Salad


  • 3 c. cooked, drained black beans
  • 3 c. sweet corn, frozen or canned and drained
  • 3 c. diced fresh tomatoes
  • 3/4 c. finely chopped green onions
  • 1 bunch cilantro, finely chopped


  • 1/4 c. extra-virgin olive oil
  • 1 Tbsp. vegetable seasoned salt
  • 1/3 to 1/2 c. fresh lime juice


  1. In a large mixing bowl, combine black beans, corn, tomatoes, cilantro, and green onions.
  2. Stir olive oil, vegetable seasoned salt and lime juice together.
  3. Drizzle over salad and stir together lightly.
Browse Cook(s): Lucia Tiffany
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.