Corn-and-Black-Bean Salad Recipe Print Page

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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 jalapeÃ±o 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