Black Bean Corn Salad Recipe

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Black Bean Corn Salad

Pam Oleson-Kremer


This is a great way to use up fresh veggies in your fridge.

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





15 Min


1 can(s)
black beans, canned and drained
1 can(s)
crispy corn (can use corn cut off cob slightly cooked)
1 large
cucumber diced
1 small
onions, small white
1 medium
tomato, seeded and cut up
1/3 c
balsamic vinegar
salt and pepper to taste
add any other crunchy vegetables that need to be used up in your fridge

Directions Step-By-Step

Drain black beans and add to medium bowl. Add crispy corn or cut corn off of cob and add to bowl. Finely dice onion and add to bowl.
Seed and dice cucumber. Add to bowl. Pour vinegar over all ingredients and mix well. Add salt and pepper to taste.
Let vegetables and beans marinate in vinegar overnight. Serve as a side dish or a light lunch.

About this Recipe

Course/Dish: Vegetables, Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy