Black Bean and Corn Salad

Missy Wimpelberg


OH MY Goodness, this is WONDERFUL. I made this last night for ladies night and it was a HUGE hit, everyone wanted the recipe, even my picky daughter gave it a blue ribbon :) This is great to eat as a side or with your favorite tortilla chips. It is also verry heathly. I hope you enjoy this as much as we do!

pinch tips: How to Shuck, Cook, and Cut Corn





15 Min


1 can(s)
black beans, drained
1 can(s)
niblet corn
2 c
cherry tomatoes, quartered
1 small
green bell pepper, chopped into small pieces
1 small
red, orange or yellow bell pepper, chopped into small pieces
green onions, chopped
3 Tbsp
cilantro, fresh, finely chopped
2 Tbsp
red wine vinegar
1/2 tsp
ground cumin
1/8 tsp
red pepper flakes
3 Tbsp
olive oil
salt and peppper to taste
juice of 1/2 lime

Directions Step-By-Step

Mix black beans, corn, tomatoes, bell peppers, onion and cilantro. In a separate bowl, mix remaining ingredients and pour over bean and corn mixture. Chill 4 hours or overnight.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy