Real Recipes From Real Home Cooks ®

black bean and corn salad

Recipe by
Fran Murray
Fountain Hills, AZ

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

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

Ingredients For black bean and corn salad

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

How To Make black bean and corn salad

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