Black Bean and Corn Salad I

Black Bean and Corn Salad I

151 Reviews 3 Pics
  • Prep

    15 m
  • Ready In

    12 h 15 m
Bonnie Moore
Recipe by  Bonnie Moore

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (151)

Rate This Recipe
RICHARD X
48

RICHARD X

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 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.

Martha Jr.
33

Martha Jr.

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 I never make anything else.

GADDYGIRL
32

GADDYGIRL

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 favorites 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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 8.5 g
  • 13%
  • Carbs
  • 49.5 g
  • 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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