This refreshing black bean and corn salad is easy to make and a delightful accompaniment to spring and summer entrees. It will keep in the refrigerator for a few days without getting mushy and it’s not time consuming to make because there is no cooking involved. Making it is a simple matter of draining and rinsing the black beans, adding the corn and dicing the red pepper, red onion and cilantro. The three ingredient dressing gets mixed separately in a small bowl and poured over the veggies…Done!
I usually have black beans, frozen corn and red onion on hand as staples and many times have lime and cilantro on hand becasue I make guacamole alot! This is similar to Texas caviar which is a recipe I posted last year from my friend Lori. But I view that as more of an appetizer than a side salad because of it’s sweetness.
The recipe makes 5-6 cups. If you would like to make this go farther, you could chop/dice iceberg or romaine lettuce, toss together and serve. I hope you like this simple and delicious side salad…
- 1 15 oz can black beans
- 2 c frozen corn
- ½ lg, red bell pepper, diced
- ½ red onion, diced
- ½ c. cilantro, chopped
- ¼ c fresh lime juice
- ⅓ cup olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- Drain and rinse black beans and put in a bowl
- Add corn, red pepper, onion and cilantro
- Add dressing ingredients in a small bowl and whisk together
- Pour over veggies and toss