black bean and corn salad

Fountain Hills, AZ
Updated on Jan 20, 2014

I got this recipe in a recipe exchange years ago. It's a great, refreshing side dish on a hot summer day!

prep time 45 Min
cook time
method No-Cook or Other
yield 6 to 8

Ingredients

  • SALAD INGREDIENTS:
  • 3 - 14-oz cans, black beans, drained and rinsed
  • 1 pound frozen white corn, thawed
  • 1/2 cup minced red onion
  • 1/2 cup chopped green onion
  • 2 cups chopped, ripe tomatoes
  • VINAIGRETTE INGREDIENTS:
  • 1 - dried ancho chili, re-hydrated in water for 45 min. seeds removed and finely chopped.
  • 1/3 cup seasoned rice vinegar
  • 1 teaspoon sugar
  • 1/3 cup freshly squeezed lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon medium grind black pepper
  • 1/3 cup light olive oil
  • 1 bunch fresh cilantro, finely chopped, reserve some for garnish

How To Make black bean and corn salad

  • Step 1
    Combine salad ingredients except tomatoes. Mix Vinaigrette and add to salad. Fold in tomatoes. Garnish with extra cilantro. Serve at room temperature.
  • Step 2
    May be stored overnight in refrigerator.

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