• 1 (15-oz.) can cooked black beans, drained
  • 1 (10-oz.) can corn kernels, drained
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 green onions, sliced
  • 2 tablespoon minced parsley
  • 1 tablespoon vegetable oil
  • 2 tablespoons lime juice
  • Freshly ground black pepper, to taste


  1. In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2-24 hours before serving.


Purple black beans, golden sweet corn and diced red and green bell pepper make a colorful medley in this easy salad. Make it ahead and refrigerate; it keeps up to 5 days.

Recipe Yield: Makes 4 cups. Serving size about 1/2 cup.

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 120
Fat: 6 grams
Sodium: 60 milligrams
Cholesterol: 66 milligrams
Protein: 6 grams
Carbohydrates: 20 grams

Diabetic Exchanges

1 Bread/Starch, 1 Vegetable, 1 Fat

Recipe and image appear courtesy of the National Pork Board.

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