Black Bean and Corn Salad recipe

Made with black beans, corn, red bell pepper, and fresh cilantro, this black bean corn salad is a perfect side dish or can be enjoyed on its own as a light and healthy meal.

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Course: Salads

Cuisine: American

Prep Time: 5

Additional Time: 10

Total Time: 15

Servings: servings

Author: Jennifer Stewart

Ingredients

30 ounces black beans drained and rinsed
2 1/2 cups frozen corn kernels roughly 12 ounce bag
1 cup diced green bell pepper
1 cup diced red bell pepper
2/3 cup prepared Italian dressing
1 Tablespoon lime juice
1 teaspoon garlic salt
1/2 teaspoon ground cumin powder
1/2 cup chopped fresh cilantro

Instructions

In large bowl, combine the black beans, corn, and bell peppers.
In a separate small bowl, mix the Italian dressing with the lime juice, whisk in the garlic salt, and cumin.
Pour over the bean and corn mixture.
Toss to coat evenly.
Sprinkle in the cilantro and gently toss. Chill for 30 minutes to allow the flavors to mix.
Enjoy as a side dish, salad, or as an appetizer.

Notes

Rinse the beans under cold water and drain the beans for a fresher taste.
Use fresh, canned, or frozen corn.
Use different colors of bell peppers for more variety.
Make a homemade dressing from olive oil and red wine vinegar.
A creamy buttermilk ranch tastes great on it it.
Chill it for 30 minutes to allow the dressing to flavor it more or serve it at room temperature.

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