Corn, Black Bean & Red Pepper Salad
Submitted by Marsha995
Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.
YIELD
6 servingsPREP
1 hrsCOOK
0 minREADY
1 hrsThis is the potluck salad that actually gets finished.
Sweet corn, creamy black beans, and crisp red pepper chunks get dressed in a simple vinaigrette with cumin and white wine vinegar, then topped with fresh cilantro. The colors alone make it worth bringing to a barbecue, but the combination of textures (crunchy corn, creamy beans, crisp peppers) and the earthy-tangy dressing make people go back for seconds.
Make it ahead and let it sit so the flavors marry together.
Cooking Tips
- Use fresh corn cut from the cob in summer or frozen corn any time
- Rinse canned black beans thoroughly to remove excess salt
- Let the salad sit for at least 30 minutes before serving for best flavor
- Fresh cilantro is key (don’t skip it or substitute dried)
Ingredients
Directions
Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, ½ teaspoon cumin and salt and pepper to taste.
Mix well, sprinkle with 2 tablespoons chopped coriander.
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