Black Bean and Corn Salad

Black Bean And Corn Salad Recipe

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Megan Stewart

By
@GSMegan

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
10
Method:
No-Cook or Other

Ingredients

  • SALAD

  • 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
  • DRESSING

  • 1/2 c
    olive oil
  • 3 Tbsp
    cider vinegar
  • 2 tsp
    minced garlic
  • 1 tsp
    ground cumin
  • 1 tsp
    salt
  • 2 pkg
    splenda (or more to taste)
  • 1/2 tsp
    ground red pepper (cayenne)

How to Make Black Bean and Corn Salad

Step-by-Step

  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.

Printable Recipe Card

About Black Bean and Corn Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American




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