black bean corn salad

Name: Black Bean Corn Salad
Prep time: 15 min
Yield: 6
Ingredients: 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 cup(s) balsamic vinegar; - salt and pepper to taste; - add any other crunchy vegetables that need to be used up in your fridge

(1 rating)

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Recipe by

Pam Oleson-Kremer

@PamOK

Minneapolis, MN

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

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(1 rating)

yield 6 serving(s)

prep time 15 Min

Ingredients For black bean corn salad

1 can

black beans, canned and drained
1 can

crispy corn (can use corn cut off cob slightly cooked)
1 lg

cucumber diced
1 sm

onions, small white
1 md

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

How To Make black bean corn salad

1
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.

2
Seed and dice cucumber. Add to bowl. Pour vinegar over all ingredients and mix well. Add salt and pepper to taste.
3
Let vegetables and beans marinate in vinegar overnight. Serve as a side dish or a light lunch.
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black bean corn salad

Ingredients For black bean corn salad

How To Make black bean corn salad

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