black bean corn salad

Name: Black Bean Corn Salad
Prep time: 15 min
Yield: 6
Ingredients: 1 can(s) black beans, canned and drained; 1 can(s) crispy corn (can use corn cut off cob slightly cooked); 1 large cucumber diced; 1 small onions, small white; 1 medium tomato, seeded and cut up; 1/3 cup(s) balsamic vinegar; - salt and pepper to taste; - add any other crunchy vegetables that need to be used up in your fridge

(1 RATING)

31 Pinches

Pam Oleson-Kremer

Minneapolis, MN

Updated on Sep 6, 2011

This is a great way to use up fresh veggies in your fridge.

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prep time 15 Min

cook time

method ---

yield 6 serving(s)

Ingredients

1 can black beans, canned and drained
1 can crispy corn (can use corn cut off cob slightly cooked)
1 large cucumber diced
1 small onions, small white
1 medium tomato, seeded and cut up
1/3 cup balsamic vinegar
- salt and pepper to taste
- add any other crunchy vegetables that need to be used up in your fridge

How To Make black bean corn salad

Step 1

Drain black beans and add to medium bowl. Add crispy corn or cut corn off of cob and add to bowl. Finely dice onion and add to bowl.

Step 2

Seed and dice cucumber. Add to bowl. Pour vinegar over all ingredients and mix well. Add salt and pepper to taste.
Step 3

Let vegetables and beans marinate in vinegar overnight. Serve as a side dish or a light lunch.
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