Corn and Black Bean Salad

Corn and Black Bean Salad

446 Reviews 21 Pics
  • Prep

    10 m
  • Ready In

    13 h 30 m
Recipe by  Jodi T.

“If you like 'southwest cuisine' you will love this.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.
  2. In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

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Reviews (446)

Rate This Recipe
PAMMER2000
280

PAMMER2000

The seasonings are right on target. The only thing I feel it needed is a little chopped white, red or green onion. An easy and delicious summer meal idea.

ginger
195

ginger

I have to update my previous review, since I have been serving this for several years now. It has become a family favorite, and it's great to take on picnics, camping, and I have served it at company dinners. I have given the recipe out countless times. I do add celery and onions and I use a 15 oz. can of sweet corn.

TARMAQ
156

TARMAQ

Let's get this back up to 5 stars! This was yummy! I rinsed the beans, used frozen corn, added 3 green onions and some red, green, and yellow bell pepper. Didn't have cilantro, added some garlic powder. Started eating it a few minutes after putting it together - it was EXCELLENT. Don't know if it will make it to tomorrow to see how it tastes fully marinated. Thanks for a great recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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