Black Bean, Corn & Watermelon Salad

Black Bean, Corn & Watermelon Salad


50 (3/4 cup) servings

Prep time

30 minutes

Cooking time

50 minutes




50 (3/4 cup) Black Bean, Corn & Watermelon Salad

Total time

1 hour

Per Serving 100 cal., 3 g pro., 5 g fat, 12 g carb., 65 mg sod.
Meal Pattern 1/8 cup legumes, 1/8 cup starchy vegetables, 1/8 cup other vegetables,
1/4 cup fruit

This colorful and delicious Black Bean, Corn & Watermelon Salad credits as both fruit and vegetable, for the perfect addition to your menu. It’s fruity and flavorful!


    645 oz. black beans, canned, low-sodium

    2 lb., 5 oz. corn, frozen, thawed

    12 oz. red onions, chopped

    2 lb., 4 oz. green bell peppers, chopped

    8 lb., 4 oz. seedless watermelon, chopped

    4 cups cilantro, chopped

    1 tsp. garlic, granulated

    4 Tbsp. ground cumin

    2 Tbsp. chili powder, mild

    1/2 cup lime juice

    1 cup olive oil

    1/2 tsp. kosher salt


    1. Drain and rinse the beans under cool running water.

    2. Combine the beans, corn, onions and green bell peppers in a large bowl. Gently fold in the watermelon and cilantro

    3. Make the dressing by combining the garlic, cumin, chili powder, lime juice, olive oil and salt in a bowl. Whisk for about 2 minutes to blend.

    4. Toss the salad with the dressing just before service. To serve, portion 3/4 cup of salad.

Recipe Notes

Crediting: One portion (3/4 cup) provides: 1/8 cup legume vegetable, 1/8 cup starchy vegetable, 1/8 cup other vegetables, ¼ cup fruit.