Black Bean and Corn Salad I

Black Bean and Corn Salad I

153

"This bright, simple salad is a great pot luck dish, or a great main dish served with tortillas or cornbread. Depending on your family's tastes, red peppers can be all sweet bell peppers, or can be a combination of sweet and hot peppers. Keeps well for several days."

Ingredients

12 h 15 m {{adjustedServings}} servings 304 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 49.5g
  • 16%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
  2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.
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Reviews

153
  1. 197 Ratings

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Tried this with frozen corn niblets rubbed with a little olive oil, spread on aluminum foil lined cokie sheet at 375 degree oven for 30 - 40 min. (stir from time to time) proceeded with rest of ...

The best thing about this dish is that it's versatile: you can omit any ingredient you don't like, or add anything you have on hand. You can eat it with corn chips, tortillas or just with a fork...

Absolutely delicious! I put this with diced tomato, advacado and red onion into warmed corn tortillas and topped it with a tiny sprinkle of mexican cheese. Best tacos ever! My husband insiste...