Black Bean And Corn Salad Recipe

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Black Bean and Corn Salad

Megan Stewart

By
@GSMegan

I have always loved jicama, and this recipe allows my family to eat beans as well!


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Rating:

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Serves:

10

Method:

No-Cook or Other

Ingredients

SALAD

3
16 oz cans black beans, drained and rinsed
1
baseball size jicama, peeled and diced
15 oz
can whole kernel corn, drained
1
red pepper, finely chopped
1/2 bunch
cilantro, chopped

DRESSING

1/2 c
olive oil
3 Tbsp
cider vinegar
2 tsp
minced garlic
1 tsp
ground cumin
1 tsp
salt
2 pkg
splenda (or more to taste)
1/2 tsp
ground red pepper (cayenne)

Directions Step-By-Step

1
Make the dressing, by blending all well. Then add the remaining ingredients. Toss to mix and coat. Cover and refrigerate at least 1 hour for flavors to develop. Serve chilled.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American