Recipes > South of the Border Black Bean Salad
South of the Border Black Bean Salad

South of the Border Black Bean Salad

Courses: Salads

  • Prep: 10 mins

  • Serves: 4-6

  • Difficulty: Easy

Bean salads are healthy, easy on the budget and delicious! This salad can be made up to four days ahead, so it makes a great addition to your weekly lunch rotation, and it is perfect for packing for your next picnic or potluck.

If you have fresh corn available, we love using it raw in this salad, but if not, our frozen kernels work just as well; we like a bit of spice, but if you are sensitive, seed the jalapeño before adding it to the salad. Another great addition to this recipe is avocado, just make sure you add it right before serving, otherwise it will oxidize. If you make a large batch for the week, keep it undressed until you’re going to eat it, that way, it will keep longer.


  1. In large bowl, place black beans, corn, bell pepper, tomato, onion and jalapeño chili. Toss to combine.
  2. Add feta cheese, cilantro, pumpkin seeds and dressing to taste and gently mix in.


  • 2 cans Farm Boy™ Organic Black Beans (398 ml) drained and rinsed
  • 1.5 cups Farm Boy™ Organic Whole Kernel Corn (500 g)
  • 1 large orange bell pepper diced
  • 2 medium roma tomatoes diced
  • 1/3 cup red onion diced
  • 1-2 Tbsp jalapeno chili minced
  • 1/2 cup Farm Boy™ Cow and Goat Feta Cheese (200 g) crumbled
  • 1/2 cup cilantro chopped
  • 1/4 cup dry roasted pumpkin seeds
  • Farm Boy™ Chili Lime Dressing (350 ml) to taste
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