Healthy Recipes

Papaya, Black Bean & Corn Salad

This side dish can be served at room temperature or chilled.

Papaya, Black Bean & Corn Salad
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1 cup corn (about 2 ears)
2 cups papaya, diced (about ½ a medium-sized fruit)
1 15-ounce can black beans, drained and rinsed
1 teaspoon lemon rind (about one medium lemon)
1 tablespoon fresh chopped mint
2 tablespoons lemon juice (about one lemon)
1½ tablespoons vegetable or canola oil
½ teaspoon kosher or sea salt
½ teaspoon freshly ground pepper
Mint leaves for garnish



  1. If using fresh ears of corn, grill them on a hot nonstick grill pan for 1 to 2 minutes per side, allow to cool, stand them up on the wide end, and run a sharp knife down the length until all kernels are removed. If using frozen corn, rinse and pat dry. Sauté briefly (2 to 3 minutes) in a nonstick skillet. Place in a 5-cup serving bowl.


  2. Peel, seed, and dice the papaya into 1/4-inch pieces. Add to corn.


  3. Drain and rinse the black beans and add them to the bowl. Add the lemon rind and chopped mint.


  4. Whisk together lemon juice, oil, salt, and pepper, and pour over salad. Toss ingredients gently with two forks and serve immediately or chill for an hour or overnight.

Nutritional facts: 

Per serving: 207 calories, 6 g fat (0.6 g saturated), 33 g carbohydrates, 8 g protein, 10 g fiber, 374 mg sodium (17% Daily Value).

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