Bahamian Bean and Corn Salad

Black bean and corn salad
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  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 8 portions (8 servings)
Nutritional Guidelines (per serving)
318 Calories
15g Fat
38g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 portions (8 servings)
Amount per serving
Calories 318
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 38g 14%
Dietary Fiber 7g 25%
Protein 9g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Black beans, black-eyed peas, and corn-simple ingredients are frequently used in Bahamian cooking. Here they are mixed with a spicy vinaigrette for a refreshing and healthy summer dish. It's an ideal complement to grilled foods such as chicken and red snapper.


  • 2 cans black beans (drained)
  • 2 cans black-eyed peas (drained)
  • 1 can corn (drained)
  • 1 large onion (sweet, diced)
  • 1 bell pepper (diced)
  • 4 cloves garlic (minced)
  • 2/3 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 teaspoon red pepper flakes
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 cup cilantro (fresh, minced)

Steps to Make It

  1. Place beans, black-eyed peas, bell pepper, and garlic in a medium-size bowl.

  2. To make the dressing, place vinegar, olive oil, red pepper flakes, sugar, and salt in a bowl, and whisk to blend.

  3. Pour the dressing over the beans, peas, and vegetables.

  4. Add the minced cilantro, and gently stir to mix.

  5. Refrigerate until ready to serve.



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