Easy Colourful Corn Salad

    15 minutes

    So easy and colourful this is a perfect salad for your next barbecue, enjoy the flavours of capsicum, tomatoes and coriander in an Italian salad dressing.

    402 people made this

    Serves: 12 

    • 1 (400g) tin black beans, rinsed and drained
    • 2 (400g) tins corn kernals
    • 8 spring onions, chopped
    • 2 green chillies, seeded and finely chopped
    • 1 green capsicum, seeded and diced
    • 1 avocado, peeled, stone removed and diced
    • 125g roasted red capsicum diced
    • 3 tomatoes, seeded and diced
    • 1 small bunch fresh coriander, chopped
    • 1 lime, juiced
    • 1/2 cup Italian salad dressing, or homemade vinaigrette

    Preparation:15min  ›  Ready in:15min 

    1. In a large bowl, combine all ingredients. Toss well and chill until serving.


    Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.

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    Reviews in English (329)


    I am not quite sure why the 1 user didn't care for this dish. I made the mistake of fixing it last night for a mexican theme tonight. Now I have to fix another bowl today because there is only about a cup left. This is such an easy recipe and it does NOT have to be followed by the letter to turn out grand.....Be creative...  -  12 Oct 2002  (Review from Allrecipes USA and Canada)


    This was excellent. The changes I made are to first DRAIN AND RINSE THE BEANS. The first time I made it I did not and it got sloppy and mushy. I used frozen white shoepeg corn, only because I personally hate canned corn (if you use canned I'd drain that too), and I used one can black beans and one can kidneys - just to add to the color. Also, instead of bottled Italian dressing I made my own with capers, caper juice, white wine, balsamic vinegar, olive oil, and garlic - you can probably use any kind of oil/vinegar dressing you like. The jalepeno added just enough spice, I'd personally use a little more but this was fine. Oh - and I used whole grape tomatoes, sliced ones may make it too runny also.  -  21 Sep 2005  (Review from Allrecipes USA and Canada)


    This made for a beautiful salad-the color combination was great. Someone mentioned how horrible it looked-they must not have drained the beans is all I can figure. I did make a few changes. I added some cumin, cayenne pepper and chili powder. After I had it all mixed up I thought it was screaming for pasta so I added about a cup of cooked rotini. I used red and green peppers and also added a bit of chopped celery. I left the pimentos out because it was red enough and didn't have the avocado so I skipped that as well. My end result was a very tasty and pretty side dish.  -  27 Dec 2002  (Review from Allrecipes USA and Canada)