Rating: 4.5 stars
3 Ratings
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  • 5 star values: 2

Our super easy Black Bean and Corn Salad utilizes pantry and freezer staples like balsamic vinegar, canned black beans, and frozen corn into a dish that works as an appetizer or a dip. Orange bell pepper, cilantro, and jalapeño add some serious flavor to a black bean, whole kernel corn, and vinaigrette base. Best of all, it lasts in the fridge for several days and tastes better as leftovers. 

Recipe by Coastal Living May 2005

Gallery

Sara Gray

Recipe Summary

Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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