Corn and Black Bean Salad
Total TimePrep: 15 min. + chilling
I love the versatility of this recipe! We serve it with tostitos scoops because everyone wants to eat it by the tablespoon.
Tasty and healthy! I added a few green peppers and just chopped up with the onion. It added some color and mixed in well with everything else. I added 50% more dressing because of the added ingredients. It came out great!
This was really great as a salad! I wanted to serve it as a salsa dip and it needed a little bit more kick for that. I added 1 teaspoon of chili powder, increased the cumin to 1 teaspoon and added a 4 ounce can of chopped green chiles and used 4 tablespoons of olive oil. It makes a wonderful healthy dish either way you use it.
Wonderful! And easy! Followed exactly but only had canned chopped jalape?o. Teenagers ate it like salsa with chips. Adults ate like a side salad. Makes a good amount! As a volunteer feild editor with Taste of Home magazine I love flavorful recipes that can be assembled ahead of time!
Great salad! I used frozen corn instead of the canned corn, and I used olive oil instead of the canola oil. I also left out the cilantro. We really liked this. I will definitely make this again. Thanks for sharing this recipe.
Refreshing and tasty salad. Nice change from a green salad. Used frozen corn from our garden and some fresh peppers to add a nice crunch and sweetness.
I substituted red and green bell peppers for the tomatoes because I didn't have any tomatoes. This got rave reviews - the fresh ingredients were stronger than the canned and it felt extremely fresh and delicious.
This is super good and a crowd pleaser. I love it as it is, without any changes. Other times I add proteins or pasta to stretch it out. No matter, it gets raves. It's a very adaptable recipe.
Really delicious!! I have made this salad quite a few times now, and everyone eats it up.
Great inexpensive recipe to make for a crowd...I increased by 4 and it got rave reviews. I did add fresh chopped green, red, and orange peppers.