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Corn and Black Bean Salad Recipe

Photo by: Taste of Home

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I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an instant hit. Filled with multicolored vegetables and plenty of seasonings, it has great eye appeal and loads of flavor.

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6-8 Servings
Prep: 20 min. + chilling

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 cup chopped red onion
1 jalapeno pepper, seeded and finely chopped, optional
1 garlic clove, minced
3/4 cup Italian salad dressing
1 tablespoon minced fresh cilantro
1 tablespoon lime or lemon juice
3/4 teaspoon hot pepper sauce
1/2 teaspoon chili powder

Directions

In a large bowl, combine the first eight ingredients. In a small bowl, combine the salad dressing, cilantro, lime juice, hot pepper sauce and chili powder. Pour over corn mixture and toss to coat. Cover and refrigerate for at least 6 hours or overnight. Serve with a slotted spoon. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1/4 cup) equals 179 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 635 mg sodium, 19 g carbohydrate, 4 g fiber, 4 g protein.

Corn and Black Bean Salad published in Country Woman July/August 2003, p31

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