Black Bean And Corn Salad Recipe

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Black Bean and Corn Salad

Suzy Nelson


While my daughter was very young we would look forward to our group camping trips with several of our friends and their kids in Big Sur every summer.
This yummy salad was brought every year by one of my girl friends. It is healthy and positively bursting with fresh lively flavors. I have recently taken to making it at Thanksgiving also because not only does it put some zip into the turkey/stuffing/potato theme--it is so pretty it's color alone brings oohs and aahs!
It can be made ahead of time--in fact I always do this to let the flavor improve and make it easier on myself.

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15 Min


1 can(s)
16oz. black beans
1 can(s)
16oz sweet corn
red bell pepper, chopped
green bell pepper, chopped
small red onion, diced
1/4 c
fresh cilantro, minced
1 tsp
1 Tbsp
olive oil
1/4 c
balsamic vinegar
salt to taste

Directions Step-By-Step

Mix all together. Chill. Serve. I like to make it 1-2 days before serving to let the flavors come together.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #FRESH, #zippy