Home > Recipes > Black Bean and Corn Salad

Black Bean and Corn Salad Recipe

100% would make again

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

This recipe is:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Black Bean and Corn Salad Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

12 Servings
Prep: 10 min. + chilling

Ingredients

1/3 cup Crisco® Extra Virgin 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. Yield: 12 servings.

Nutritional Analysis: One 1/2-cup serving (prepared without salt) equals 111 calories, 6 g fat (0 saturated fat), 0 cholesterol, 146 mg sodium, 12 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Black Bean and Corn Salad published in Taste of Home February/March 1996, p41

More recipes like this...

Menus, videos and more

This delicious Texas-style smoky corn and black bean salad, is a crowd favorite. Let Greta Podleski show…

VIDEO: Corn and Black Bean Salad

Christmas Recipes

Looking for a Christmas menu? Create your own menu with these Christmas recipes, plus decorating and entertaining ideas for your next Christmas party.

Get recipes »

Reviews for Black Bean and Corn Salad (0)