black bean and corn salad
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 1Combine salad ingredients except tomatoes. Mix Vinaigrette and add to salad. Fold in tomatoes. Garnish with extra cilantro. Serve at room temperature.
-
Step 2May be stored overnight in refrigerator.
- 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!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Diet:
Gluten-Free
Diet:
Dairy Free
Tag:
#Healthy
Keyword:
#corn
Keyword:
#Tomato
Keyword:
#side dish
Keyword:
#Black-bean
Keyword:
#salad
Keyword:
#black bean and corn
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes