corn and black bean salad

Name: Corn and Black Bean Salad
Prep time: 10 min
Cook time: 13 h
Yield: 4
Cuisine: Mexican
Ingredients: 1/4 cup(s) balsamic vinegar; 2 tablespoon(s) vegetable oil; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) white sugar; 1/2 teaspoon(s) ground black pepper; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) chili powder; 3 tablespoon(s) fresh chopped cilantro (i use more because i love cilantro); 15 oz can(s) black beans, rinsed and drained; 8.75 oz can(s) sweet corn, drained

(2 ratings)

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Recipe by

Lindsey Mahan

@foodage

Syracuse, NY

My favorite summer side or meal for those hot days when you don't want to be in the kitchen. Fresh cilantro is the key ingredient here, I grow my own herbs and whenever my cilantro gets high enough I tear it up and make this!

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(2 ratings)

yield 4 serving(s)

prep time 10 Min

cook time 13 Hr

method Refrigerate/Freeze

Ingredients For corn and black bean salad

1/4 c

balsamic vinegar
2 Tbsp

vegetable oil
1/2 tsp

salt
1/2 tsp

white sugar
1/2 tsp

ground black pepper
1/2 tsp

cumin
1/2 tsp

chili powder
3 Tbsp

fresh chopped cilantro (i use more because i love cilantro)
15 oz can

black beans, rinsed and drained
8.75 oz can

sweet corn, drained

How To Make corn and black bean salad

1
In small bowl, mix together everything EXCEPT beans, corn and cilantro.

2
In medium bowl, mix beans and corn. Toss with dressing. Garnish with cilantro. Leave overnight in fridge to allow flavors to meld. This salad gets better the longer it sits!
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corn and black bean salad

Ingredients For corn and black bean salad

How To Make corn and black bean salad

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