Black Bean and Corn Salad I145 Reviews
- Prep: 15 min
- Ready In: 12 hr 15 min
“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.” - by Bonnie Moore
Original recipe yields 6 servings
- In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
- 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.
Amount Per Serving (6 total)
- 304 cal
- 8.5 g
- 49.5 g
Based on a 2,000 calorie diet
Reviews (145)Rate This Recipe
"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 recipe..." See more as idicated. This does change a lot to the final taste by adding a lot more flavor. Also great with a little sour cream added & served on Corn chips as appetizers."
"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 insisted that..." See more I never make anything else."
"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! My f..." See moreavorites are black eyed peas, black beans, corn and green peppers. Also works with Caesar garlic dressing. Some days I bring a batch in to work and we all eat it."
Black Bean and Corn Salad II
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