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Sara Gray Photo by: Sara Gray

Corn-and-Black-Bean Salad

Add flavor to canned black beans and whole kernel corn by stirring in a vinaigrette of olive oil, balsamic vinegar and lime juice, and then adding orange bell pepper, cilantro and jalapeño.

Coastal Living MAY 2005

  • Yield: Makes 6 cups

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon paprika
  • 2 (15 1/2-ounce) cans black beans, rinsed and drained
  • 2 cups frozen whole kernel corn, thawed
  • 1 large orange bell pepper, coarsely chopped
  • 1/3 cup chopped fresh cilantro
  • 2 small jalapeño peppers, seeded and minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Whisk together first 4 ingredients in a large bowl. Add beans and remaining ingredients; toss well to coat. Cover and let stand 1 hour, tossing occasionally.

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Corn-and-Black-Bean Salad recipe

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