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.
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
How to Make It
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.
Great recipe!!! and very quick to make! Perfect as a side for a mexican dish or snack/ picnic item. Healthy and lasts in the fridge for days dressed! I like spicy, so I had extra cayanne and throw in a hot pepper instead of a jalapeno.
April 09, 2014
This is one of my favorite "Go To" dishes for summer gatherings. The flavors are so light and fresh. Since some family members aren't crazy about black beans I use one can of black and one can of kidney. For a very large gathering I mix it up even more by throwing in a can of blackeye peas. Per another rating, I will use cumin at times. If you like avocado, go ahead and add some. I always get rave reviews for this dish and it is often requested when I'm attending other BBQ's.
September 04, 2012
Great side dish and a snap to put together. We l-o-v-e cumin so in it went. Lots of cumin and some red pepper. No leftovers. Super option for the summer when you might worry about mayonnaise-based dishes.