Spicy Corn and Black Bean Salad

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“This recipe is from a computer software program that I cannot find. I made this for a picnic and it was completely devoured! It's really excellent.”
11 1/2 cups

Ingredients Nutrition

  • 2 (10 3/4 ounce) cans Mexican-style corn or 2 (10 3/4 ounce) cansregular canned corn, adding chopped green and or red sweet pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (4 1/2 ounce) can mushrooms, drained
  • 12 cup green onion, sliced
  • 12 cup cucumber, peeled and sliced thinly
  • 2 tablespoons fresh jalapenos, peppers finely chopped
  • Dressing
  • 13 cup oil (I use olive oil)
  • 14 cup rice vinegar
  • 14 cup orange juice
  • 1 teaspoon garlic, minced
  • 12 teaspoon salt
  • Before serving
  • 14 cup fresh cilantro, chopped
  • 1 tablespoon orange rind, grated
  • 1 -2 teaspoon cumin seed
  • lettuce leaf


  1. In large bowl, combine all salad ingredients, blend well.
  2. In small bowl blend w/whisk oil, vinegar, orange juice, garlic, salt; pour over salad and toss.
  3. Cover, refrigerate 1-2 hours to blend.
  4. Just before serving, drain salad.
  5. Stir in cilantro, orange peel and cumin seed.
  6. Serve in lettuce lined bowl or plates.
  7. Note: This is also really good if you do not drain, add the cilantro, orange peel and cumin, and omit the lettuce- just serve from the mixing bowl.

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