Black Bean and Corn Salad

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By Megan Stewart
from Middletown, OH

I am going to post the original recipe, with my alterations in parenthesis. This was very good! I got it in a magazine that came in the mail (that I never ordered, so extra bonus!).

serves 10
method No-Cook or Other


  • dressing
  • 1/2 c
    olive oil (1 cup)
  • 3 Tbsp
    cider vinegar (6 t)
  • 2 tsp
    minced garlic (4 t)
  • 1 tsp
    ground cumin (2 t)
  • 1 tsp
    salt (2 t)
  • 1 tsp
    sugar (i used 2 splenda packets)
  • 1/2 tsp
    cayenne pepper (1 t)
  • 3 can(s)
    16 oz each, black beans, drained and rinsed
  • 2 c
    diced peeled jicama (a whole one about baseball sized)
  • 15 oz
    can whole kernel corn, drained
  • 1/2 can(s)
    finely chopped red bell pepper (i used a whole pepper)
  • 1/2 c
    chopped fresh cilantro (i got a large bunch in produce, used 1/2 bunch)

How To Make

  • 1
    Make the dressing and blend well. Add remaining. Toss to mix and coat. Cover and refrigerate at least 1 hour. Serve chilled.

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