cool confetti, corn, and bean salad
I really enjoy a nice cool salad on a summer day, and this one hits the spot! It has a tangy red wine vinegar, brown sugar, oil, salt, and pepper dressing that is to die for. I added black beans for an extra nutty flavor, I like color, so that was an added bonus for this salad.
prep time
20 Min
cook time
23 Hr 55 Min
method
Refrigerate/Freeze
yield
12 serving(s)
Ingredients
- 8 cans canned corn, drained
- 1/2 large red onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 can black beans, rinsed, and drained
- OIL DRESSING WITH HERBS
- 1/2 cup canola oil or vegetable oil
- 4 tablespoons brown sugar, firmly packed
- 2 teaspoons salt
- 2 tablespoons dried oregano
How To Make cool confetti, corn, and bean salad
-
Step 1In a rather resealable bowl, add in drained corn and black beans, and chopped bell peppers and onions. -
Step 2Stir and toss with a wooden spoon to incorporate all ingredients.
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Step 3In a smaller Pyrex pouring container, mix up dressing ingredients thoroughly. Pour over salad and refrigerate for 24 hours.
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Step 4The next day, take it out of the refrigerator and toss once more, coating everything with the juices that have probably been settling to the bottom. This is OK, just so it gets coated once again with all the juices.
-
Step 5Serve as a side salad or add shredded chicken or drain chunk tuna if you wanna make it more of a meal.
-
Step 6Serve. I was going to add diced fresh tomatoes to it or grape tomatoes to add a little more red color to the dish. This is a good idea, but I decided against it. It is optional.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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