corn and black bean salad

Name: Corn and Black Bean Salad
Prep time: 10 min
Cook time: 13 h
Yield: 4
Cuisine: Mexican
Ingredients: 1/4 cup(s) balsamic vinegar; 2 tablespoon(s) vegetable oil; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) white sugar; 1/2 teaspoon(s) ground black pepper; 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) chili powder; 3 tablespoon(s) fresh chopped cilantro (i use more because i love cilantro); 15 oz can(s) black beans, rinsed and drained; 8.75 oz can(s) sweet corn, drained

(2 RATINGS)

48 Pinches

Lindsey Mahan

Syracuse, NY

Updated on Apr 16, 2012

My favorite summer side or meal for those hot days when you don't want to be in the kitchen. Fresh cilantro is the key ingredient here, I grow my own herbs and whenever my cilantro gets high enough I tear it up and make this!

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prep time 10 Min

cook time 13 Hr

method Refrigerate/Freeze

yield 4 serving(s)

Ingredients

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
3 tablespoons fresh chopped cilantro (i use more because i love cilantro)
15 oz cans black beans, rinsed and drained
8.75 oz cans sweet corn, drained

How To Make corn and black bean salad

Step 1

In small bowl, mix together everything EXCEPT beans, corn and cilantro.

Step 2

In medium bowl, mix beans and corn. Toss with dressing. Garnish with cilantro. Leave overnight in fridge to allow flavors to meld. This salad gets better the longer it sits!
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