Sara Gray
Yield:
Makes 6 cups

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.

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.

Ratings & Reviews

Kimmie0319's Review

sehgrose
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.

latelearner's Review

latelearner
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.

sehgrose's Review

Kimmie0319
June 04, 2011
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. Bon App!!