Even folks who normally don't care for black beans will find this fresh dish delicious. With its contrasting colors and wonderful cumin dressing, this salad is a great addition to any meal.—Margaret Allen, Abingdon, Virginia
Black Bean and Corn Salad
Black Bean and Corn Salad
Prep Time
10 min
Yield
12 servings
Ingredients
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, optional
- 1/4 teaspoon sugar
- 1/8 teaspoon ground red or cayenne pepper
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (8 ounces) whole kernel corn, drained
- 3/4 cup chopped red onion
- 1/2 cup chopped sweet red pepper
Directions
- In a bowl, whisk the first nine ingredients until well blended. Add the beans, corn, onion and red pepper; toss well. Cover and chill 8 hours or overnight.
Loading Popular in the Community
Loading Reviews
