Black Bean and Corn Salad

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By Megan Stewart
from Middletown, OH

I have always loved jicama, and this recipe allows my family to eat beans as well!

serves 10
method No-Cook or Other


  •   3
    16 oz cans black beans, drained and rinsed
  •   1
    baseball size jicama, peeled and diced
  •   15 oz
    can whole kernel corn, drained
  •   1
    red pepper, finely chopped
  •   1/2 bunch
    cilantro, chopped
  •   1/2 c
    olive oil
  •   3 Tbsp
    cider vinegar
  •   2 tsp
    minced garlic
  •   1 tsp
    ground cumin
  •   1 tsp
  •   2 pkg
    splenda (or more to taste)
  •   1/2 tsp
    ground red pepper (cayenne)

How To Make

  • 1
    Make the dressing, by blending all well. Then add the remaining ingredients. Toss to mix and coat. Cover and refrigerate at least 1 hour for flavors to develop. Serve chilled.

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