Black Bean and Corn Salad I

146 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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
304 cal
15%

Fat
8.5 g
13%

Carbs
49.5 g
16%

Based on a 2,000 calorie diet

Reviews (146)

Rate This Recipe

RICHARD X

Jul. 25, 2003

"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."

Martha Jr.

May. 11, 2006

"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."

GADDYGIRL

Jun. 11, 2003

"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."

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