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Black Bean and Corn Salad

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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    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.

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Reviews

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Average Rating:
  • Traci
    Jul 29, 2019

    This is one of my favorites. It is very tasty and refreshing.

  • shawnba
    Mar 15, 2019

    This is a really nice side dish, appropriate for any meal. It is also popular at church and work pot lucks. The only change I make is to add a little chopped celery for a nice crunch, and a little chopped green pepper for color!! VFE

  • harveena
    Mar 6, 2016

    Delicious, made no changes.

  • LCarr4
    Aug 30, 2015

    This salad was great! I just made two changes, I used half the amount of onion and I broiled the corn in the oven until it had a little bit of char marks.

  • hollytoh
    Jun 21, 2010

    This salad was very popular with friends who came to over. We ate it as a salad, and later in the day with tortilla chips like salsa. With the few remaining leftovers, I plan to make soup with leftover chunked chicken breasts and chopped tomatoes!